LL, Sorry for not posting this sooner...I guess it fell off my radar somewhere!
The recipe John linked to is pretty close to what mine was. I had a 2 gallon batch vs. 1 gallon. Thus I used double the cultures (1/2 tsp each) I ripened for a little longer and only used 1/4 tsp of the milk Lipase. I think the key to this one is a good set curd and then using the whisk to cut it down to very small pieces. Good luck and let us know how it goes.