These large whisks have at least 1 inch gaps between wires. Using a gentle up/down motion creates 1/2 inch cubes, doing it twice creates 1/4 inch cubes, etc. It works surprisingly well. You are right that if you are not careful, you will get very small curds. I usually cut with the whisk, then stir very carefully with the ladle until enough whey has been expelled that there is some wiggle room. Then I can go back to stirring with the whisk without breaking the curds any further. I'm using raw milk from my own cow which may make a difference in the resiliency of the curds. I always get excellent curd set and never use CaCl.
