Question for Cheesemakers!
So I had some cream skimmed from a gallon of local raw milk sitting in a closed jar in the back of my fridge for.... a while... realistically Id say over a month after it had just started to sour. When I finally got around to chucking it I realized it smelled almost sweet and didnt have any mold, so I took a deep breath and tasted it- it was amazing! Id compare it to the taste and texture of mascarpone. Did I unwittingly make something legit?