Each cheese ball is the size of a baseball!
I didn't have anyone to hold the camera, so no pictures of the stretching process. But I can tell you that the cheese was almost too hot for my wimpy hands to handle. And it looked just as crumbly and un-curdlike as last time. I was about to despair, when the first glimmer of stretchiness arrived. Then the curd was suddenly elastic and taffy-like. And voila! Cheese.
Whew! Sometimes I amaze myself.