I made my first attempt at cheesemaking this past weekend, this cheese specifically, and it didn't work out - I got curds separated from the whey fine, but they never became stretchy.
I'm curious whether the issue was that I attempted to scale the recipe. I didn't want to make the full batch the first time - mostly because 2 gallons of milk would have filled my 8 quart pan, the largest I have - and so cut things in half, like I would for a bread or similar.
Is this possible in cheesemaking? Or do scales work differently? It's very possible I had other issues - I don't think I scaled perfectly in a few places, and I may have allowed the temperature to vary a bit more than I should have - but I want to nail down this one first.