VicariousShaner

I'm tempted to try again with Apple Juice, or perhaps lemonade. I mean, it was good for the first 2 seconds before overpowering the milk with it's sour.

The acids of the apple juice should help preserve the milk, in theory. However, citric acid can be added to milk to help speed up the process of cheese making. The citric acid (assuming citric and not ascorbic) changes the pH of the milk and will be fermenting into other harmless chemicals as the cheese is made.

Just have some string cheese and forgo the yucky stuff.

Maybe cranberry juice?