I bought a gallon of milk on sale, I only needed 1/2 quart but it was only 50 cents more for the gallon. I figured I would make cheese with the extra which I have done many times.

Instead of doing the lemon recipe as I normally do, I picked up some rennet to try that.

The rennet must have been bad or I did something wrong. I followed the recipe in the rennet box. It didn't set up overnight at room temperature. It smelled OK and I tasted a drop and it seemed OK.

So I put it in a double boiler, heating it to 195 degrees and redid it with the lemon recipe. It tastes fine while still warm, I just took a small piece. I salted it with bacon salt and put it in the fridge to cool.

Do you think it's safe after sitting at room temperatures overnight before redoing it?