what happens if a person adds the citric when the milk is already 85 degree? i think i know :blush but thought i'd ask! i just made (ruined?!!) 3 gallons of fresh milk into an indescribable blob. some stayed very grainy, some did get into a mass like form like the curd sometimes does. it wont' stretch, and it now almost looks like cottage cheese but only waaay finer. waaay grosser! it tastes nasty. just wanting to be certain adding citric at wrong time did this, and give this info for any other cheese newbies as a warning!