It’s pretty safe if it’s UHT but it might be a little spoiled if not. I mean there’s the FDA 2 hours limit but that’s mostly for food safety in comercial establishments.
Yeah heating is a good way. If it’s completely off then you’ll know for sure. If there’s no reaction then it’s still worth tasting a bit just to make sure.
Hmm if you want to save it no matter what, I think you can still try to make some yogurt out of it. But there’s no way to know if the natural culture will win over whatever it might have or not contaminated the milk.
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