Can raw soured milk be used to make cheese I have 10 liters of raw cow milk and my fridge has stopped working for last 12 hours. Basically the milk has soured or spoiled, but I'm not sure. There are small culture particles in the milk and it smells a little sour. What can I use this for now? Can I still make cheese, say feta or ricotta? Would love some advice.
Actually, you might.
 Depending on the strain(s) of bacteria in your milk, you might be well on the first steps for making "Handkäs", a speciality from the Frankfurt area in Germany. It uses no curdling agent like lemon juce (for fromage blanc) or rennet.

Try this recipe, (english version at the bottom):
Handcheese with music