I left about a gallon of raw milk in a 2.5 gallon stainless steel for exactly two days just to see what would happen....what it would smell like, what the consistency would change to etc. After day one it sort of smelled like bread that was rising. On the morning of the second day it started to smell sour. When I opened it up exactly two full days after I set it there, I could see whey on the top and there was a lot of nice-looking curd that I just hung in some cheesecloth. It's been hanging a few hours and I would say the curd is at least the size of a softball. I didn't put any cultures in or anything....just set out raw milk for two days with the lid mostly on in temps that were probably the mid seventies or so. What did I just make? And more importantly, think its safe to eat?? I'm wondering if I should eat it as cream cheese, or press it etc. Think I'll try it maybe, then press it. Hmm.