I've just read that post but what linuxboy said didn't make sense.
in case i find cheese becoming this soft again would i just need to drain it longer ?
And he replied with
Can try. Best way is decrease set time, and/or cut smaller, and/or stir a bit before ladling.
But wasn't the reason my cams are still moist and will end up runny is because my set time between stirring the curds wasn't long enough? So wouldn't the solution be to INCREASE set time? Not decrease?
Am I missing something here?