I play with milk for fun and profit, so I am very familiar with dairy cases in the stores out this way. I couldn’t tell the difference in the taste, but I bought it on sale and thought I’d see how it worked for cottage cheese. I heated it to the proper temp, added the rennet and let it sit for the normal four hours. It was still liquid when I checked, so I gave it another hour and checked again. No change, it didn’t even smell like it was ripening. After 10 hours, I gave up and poured it out.
I’m retired and have way too much time on my hands so I bought more and tried again with lipase and double rennet. Ten hours later, I poured it out again. You can’t even acid shock the stuff.
It’s perfectly good milk that lasts much longer than regular milk, it just can’t be used for certain things and I was trying to chemically force compliance in order to bend it to my will. Did I mention having too much time on my hands yet?
At first glance, my thought was that if I was relying on a food pantry for my meals, I wouldn’t complain either, but…some people would complain if they didn’t have anything to complain about. When I worked for the food stamp office, all of our clients trash talked the food bank boxes. All carbs, all sugar, salt free soups that taste like garbage, etc., etc. Us workers believed it because that’s what everyone told us.
After I retired, I started volunteering for St. Mary’s food bank and saw what was actually going into the boxes. It was good stuff, fresh veggies, eggs, milk, cheese and some sort of meat along with breads, chips, mac’cheese and canned veggies. (For the record, the powdered skim milk that comes in the commodity boxes will make acceptable cottage cheese.) I honestly was outraged about how long people had been lying to me.
ETA: Cottage cheese is a fast, simple, and very predictable cheese that I use to test new products or techniques.