stirring my curds

[steffb503]

I have a micro dairy vat. It has a paddle to stir but I always end up with one giant solid mass of curds. My only option is to hand stir for the needed 20 mins. I typically do a combo of hand stirring every 5-10 mins and paddling the rest of the time. I break up the mass every time I hand stir but sometimes unless i actually cut it back up into pieces it always is more matted than I want.
I am in the process of having something made but in the mean time a question.
What will that do to my end result?
I am currently making a swiss, but also make Gouda and Cheddar.

[Gregore]

If your using ph then I would think all should be fine , the only issue could be moisture , leaving too much in the curd , but if you have experience and know the feel of when they are done then all should be fine