Yogurt smells like blue cheese

[tifpaul]

I made a batch of yogurt using souring raw milk and some commercial plain yogurt.  I left it overnight in a warm oven.  And now, well, it smells like blue cheese.  And it tastes really strong - not yogurtlike.  I'm thinking it's too cheesy in taste to use in pancakes - I can't imagine that strong taste/smell not making it's way in there.

What went wrong?  What can I do with it?  Do you think it's for sure safe to eat?

Thank you!

[Bantams]

I wouldn't ever recommend culturing milk that has already begun to sour.  The new culture won't stand a chance of taking over all the bacteria that are already present.

That said, it's certainly safe.  I've used some pretty old buttermilk/yogurt in the past for baking and cooking and everything tasted great.  But if it has mold growing (or at least a strong mold smell), that will come through in the finished product.  Blue cheese dressing, perhaps?

[tifpaul]

Thanks for your response and advice.  I agree that the souring milk must have overpowered the yogurt culture.

I'm thinking about the dressing/dip options.  Anyone for a gallon of blue cheese dip?

[Bantams]

How about using it to bake a savory bread with herbs and cheese?  Or a marinade of some sort.

You could strain it with cheesecloth and mix in some actual blue cheese for a dip.  Now that I think of it, taking out some of the whey might make it less strong tasting.