Thank you for the reply. I understand that mesophilic works at a lower temp, but I thought by lowering the fermentation temp from 105* to 95* should compinsate. Let me post the recipe here I used and you can see exactly what I was doing. This recipe is from John (ch) youtube posted here: http://cheeseforum.org/forum/index.php/topic,47.0.html
Written directions are as fallows:
Heat large pot of fresh milk to 87*
Add about ½ cup of butter milk and let sit for about an hour.
Add rennet and stir thoroughly.
Let sit at room temp for an hour.
Check that the middle has coagulated.
Cut the curds every 1/2” in both directions then stir to break up any large pieces.
Very slowly heat the curds to 97* while stirring constantly.
Let heated curds sit in a warm place overnight. In the morning, test a small hunk to see if it stretches.
Put a small piece in some very hot water and stretch it. If it stretches, its ready to finnish.
Drain the whey saving about 2 cups. Mix whey with 2 cups of water and ¼ cup of salt.
Heat large pot to 185* and add the hot water to the curds.
Take out a large spoon of curds, place in a bowl with some water and form into a ball (like pizza dough).
Place ball into a large bowl of ice water.
When balls are firm, place them in the water, whey and salt solution for 12 to 24 hrs.