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I began folowing the Wiki recipe for provolone, which progressed somewhat uneventfully, until I got to line #10: "Ladle cut curds into colander,place colander over stockpot with cut curds,cover colander,and let curds sit ~30 minutes @ 41°C / 105°F."
Does this mean suspend a colander on the pot so that it hangs above the fluid, or rather ensure that the contents of the colander are submerged in the liquid? I appologize but many years in the legal field have caused me to question things like this.
Also, what is the optimal pH for beginning the strech phase, and can I use heated whey as my chees bath or must I use hot water?
Thanks

I never made this cheese, does it use thermo starter? because If so I can imagine this step is to sustain acid development so Id say its a mean to maintain temp so keep the water level below the curds...

Are you using a pH meter? I stretch around 5.4. Whey is better that plain hot water.

Cow milk provolone, 5.3-5.4. You want it higher end of the range because it's aged. Too much acid and texture will not be right. Use whey.

what if I use 100% goat? Also, when placing the segments (1" slabs) into the 170F whey, how long do you alow them to soak prior to manipulating, and do you place a few in or one at a time.
Thanks

About same. Test it with a hand stretch; I don't know how to do it by pH alone, always has to achieve the right texture. It should form nice strands that can be thin and still stretch to 12" or so without breaking.

The goal of putting into hot whey is to heat up the curds, and it is ideal to heat all the curds at the same time to the same temperature without temp gradients in the mass. That's why the cut size is important - too big and they take too long; too small and you lose solids. It usually takes 2-3 mins to achieve the right temp, but it really depends on your setup. Might take a little longer.

I have also tried my hand at culture based Mozzarella and Provolone and have had a problem with reaching the correct PH level. I can only get to 5.7 and it won't move from there, stretches about 1/4 inch (5mm)then breaks, How do I get the PH higher so I can get the correct stretch?
I am using store bought  pasteurised , homogenised whole milk and a YC-380 Thermophilic DVS culture at 1/8  tsp to 10ltrs of milk(about 2.5 gal)
Any suggestions

Wait more for the acidity to build up, and then stretch.