thank you Hidri.
I think I was a little apprehensive about when to stretch especially after 48 hours wait time (I think I should have waited even longer)
-What type of starter cultures you use ?
I used 1/8 tsp LH-100 (LB) Lactobacillus delbrueckii subsp (LH) Lactobacillus helveticus
Next time I will add some TA-61 (ST) Streptococcus thermophilus
and some lipase
-what type of milk ?
I went with 1 gallon of whole pasteurized,
(from a local dairy) I always get a great curd when I use this.
thanks for the help and the cheese
and a cheese to you for your help