Help finding a particular thread on 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

[linuxboy]

https://cheeseforum.org/forum/index.php/topic,4127.0.html

That one? I remember answering this question several times...

gist of it is you need to have a decent amount of fat for good mouthfeel, and use a moderately high floc multiplier to retain moisture. Another trick is to cut to large curds, heal for 10-15 mins, and then cut again. Helps with moisture retention.

[mtncheesemaker]

Thanks, LB. Not sure if that's the one or not; my memory is a bit fuzzy about it.
But thanks for the info. I'll keep trying to get a bit softer cheese with more practice.
Pam