Accidental Cheese Making

A couple of days ago, I was making raw milk kefir, looking for a place warm enough to leave it to culture. Since our stove is electric and therefore cold when not in use, I just turned it on as low as I could and put the jar of milk in there overnight. I guess that 150' is the coolest it goes when it's on, and so the milk had curdled and separated pretty dramatically. It seemed ruined to me, but I decided to see if I could salvage it.
I should have taken more pictures, but I didn't expect any results worth sharing. I strained the curds and saved the whey for other uses. I put the curds in a dish towel, squeezed them and left them hanging over the sink overnight to drain. In the morning, there was a pretty firm but springy ball of cheese, so I pressed that with a stack of cookbooks in thicker dish towel for the better part of the day. Suprisingly, the cheese that resulted was very good. It reminded me a lot of haloumi cheese-- it had a little sharpness to it, but the mellow milky flavor of mozzarella. Plus, when I used it in a grilled cheese sandwich, it didn't melt but it got soft and creamy. The only thing I would have done differently is salt the curds after I strained them, although putting ham in the grilled cheese fixed that. Good outcome to a mistake, but I'm not sure I'd use another 1/2 gallon of expensive milk to make 6-8 ounces of cheese on purpose!