Help finding a thread on softer mozz???????

[mtncheesemaker]

I think I remember a thread on improving the texture when making cultured mozzarella sometime this year. In it was a discussion about getting a somewhat softer cheese. I think LB had suggestions about the make process.
Does anyone else remember this thread? I have searched and searched with no luck.
Either I'm imagining the discussion or maybe it is buried in another topic?
Thanks for any help.
Pam