No, I would not suggest using spoiled milk. You can get sick from that. Spoiled milk is full of bad bacteria, not healthy bacteria. You need to start with fresh milk. Adding vinegar is not going to make that milk safe. Just because something is on the web or printed doesn't mean it is safe to follow.

The two things so grand fresh are mozzarella and warm bread. Both freeze ok for cooking and toasting when thawed. Fetta has good shelf life in herbs and olive oil and very pretty. I made flatbread crackers a few years ago for gifting. A few varieties using herbs, cheeses, pink sea salts. Different seeds, chia etc. Very festive looking. I stumbled upon a cheese forum a while back looking at fetta recipes and molding. (can't find the link) but they would know with a google search. A spreadable cheese like a goat/chevre will freeze ok. Not for gifts but to take to parties i lined a martini glass with saran, then some olive oil, then a paper thin slice of provalone. The olive oil makes it almost transparent. Any sprigs of herb, leaves, thin slices of olives, black sesame seeds will show through giving hint to the flavors inside...then pack the glass or cute shaped teacup with soft cheese mixture. Pesto, nuts, etc. Very cute little cone shapes. Might freeze just fine but i would test it first. I think of homemade food gifts not needing to be large. Just pretty and thoughtful. Thinking of trying fetta myself since it needs some weeks to set i could make it around thanksgiving for the christmas gifting. Here is a link that might be useful: freezing chevre

My homemade mac and cheese.My kids put it first on the list for Thanksgiving dinner.LOL Mac and Cheese 1 stick salted butter 2 T.flour 1 1/2 C. shredded mild Cheddar cheese 1 1/2 C. shredded Monterrey jack cheese 1 tsp. black pepper (or to taste) I don't add salt because the pasta is cooked in salted water,butter is salted and cheese is salty.You may prefer to add salt but should taste first to be sure it needs it. Mix together 1/2 C.of both cheeses for topping. About 6 cups pasta cooked al dente in salted water and drained well.You can use elbow macaroni,spirals,whatever you like.I use elbow because it is traditional. Melt butter in a large sauce pan then add the flour and pepper.Stir until well blended and bubbly.About 5 min.To this mixture whisk in the half and half.Heat on low heat until just simmering.Add the cheese,stirring constantly with a whisk until the cheese is melted and mixture is smooth.Remove from heat.Put the macaroni in a large bowl and pour the cheese mixture over it and stir until well mixed.Spray a large casserole with non stick cooking spray or coat with butter.Pour half the mixture into the casserole and top with 1/2 C. reserved cheeses.Pour the rest of the mixture in and top with remainder of cheese.Bake in a 350 degree oven for about 25-30 min until bubbly and cheese is lightly brown.

I agree, I make about a pound of mozzarella from one gallon of milk, and use the whey to make a small amount of ricotta. If you start with ricotta, I still get about a pound from a gallon of milk! I've never used lemon or lime juice, I use citric acid and rennett, but if lemon works, then lime should too. If you don't notice the lemon flavor, I wouldn't think that the lime would be so much more assertive that it would be more noticeable than the lemon. Annie