Thanks for the cheese. So if you can share how the heck I get B.Linens showing up I’d be grateful. I’m very happy with the way it turned out. I think the secret here is the temperature and adding cream if you are using store bought milk. Try and find better milk as I think yours was processed way too much. I’ll type out my make sheet and post it here. I’ll leave out the pH levels as I don’t really know what they are.