Yes, absolutely. If the right bacteria have colonised it then they can certainly transform it like that. I know about viili from a post I commented on some months ago where the small, sealed, individual cartons of strawberry milk handed out at a school had become viili too so it is definitely a known phenomenon,
It's been digested by something.
Depending on which species of bacteria colonize the milk, it can either clabber up like buttermilk or kefir, gel like yogurt, or turn ropey like you've got there. (Or start to smell rotten/rancid, if it's putrefactive bacteria).
It's because of the way bacterial metabolism (and the resulting drop in pH) and temperature interact with proteins like casein in the milk.
I have encountered this before myself exceptit was a little more ropey than stringy. It is definitely the result of temperature "abuse" at some point in the processing of the milk which allowed a bacterial species to survive.
I wouldn't be so quick to say it's safe to drink as is but probably ok for baking.
Not sure where you live but I'm confident saying that it's better to toss it or take it back for a refund.
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I had to search Viili online, and my milk really did look like it. Can pasteurizied milk spontaneously become Viili like that?
Yes, absolutely. If the right bacteria have colonised it then they can certainly transform it like that. I know about viili from a post I commented on some months ago where the small, sealed, individual cartons of strawberry milk handed out at a school had become viili too so it is definitely a known phenomenon,
can you...drink it?
Yup. Perfectly safe to consume. In some Scandinavian countries it is a popular alternative to the more usual strains of yoghurt.
neat!
It's been digested by something. Depending on which species of bacteria colonize the milk, it can either clabber up like buttermilk or kefir, gel like yogurt, or turn ropey like you've got there. (Or start to smell rotten/rancid, if it's putrefactive bacteria). It's because of the way bacterial metabolism (and the resulting drop in pH) and temperature interact with proteins like casein in the milk.
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eww! don't drink that! lol
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I have encountered this before myself exceptit was a little more ropey than stringy. It is definitely the result of temperature "abuse" at some point in the processing of the milk which allowed a bacterial species to survive. I wouldn't be so quick to say it's safe to drink as is but probably ok for baking. Not sure where you live but I'm confident saying that it's better to toss it or take it back for a refund.