can any one help me with my cheese curd method as my cheese melts into a runny mess. it has the same consistancy as buffalo moz. i think i am adding to much water to curd.i have been cutting the curd into small pieces then soaking them in 165 degree water i use my hands to break the curd trying to get it to heat evenly.i then strain out the water and cook and stretch. it seem that the cheese is a lot softer that it use to be and melts way to fast. i have two pictures of this . i would love some help, this is the second week that this has happened.