I have the cheese makers journey book and am following the directions exactly. I can not for the life of me figure out how to stretch this cheese. I have watched you tube videos but they all seem to start out with boughten curd. I started yesterday with goat's milk. I have clumpy balls that come apart in the brine. This is only my second attempt at cheese. Last time it was not smooth, but at least held together. This is also a lot tougher than last time. I have done everything the same. Can someone help me?