That all looks good. I would suggest the following:
1) go with food grade high heat plastic spatula for stirring. I find the stainless ones are more likely to cut the curds on you.
2) get two plastic buckets, one red one blue. Fill the blue one with water, the red one with water + a capful of bleach (or whatever you're using as your sterilising agent - iodine, etc). Before anything goes in the milk, it goes "blue bucket for rinse" then "red bucket for cleaning" then milk. This simple two bucket approach will help prevent contamination.
3) If you're going to use liquid rennet at some point (and I would recommend it because, well, it's what I use!
), then get some small syringes (from the chemist / pharmacy). Get one that is for 1 ml, with 0.1 gradations and one that does larger amounts, like 5 mls.
4) make sure you have a decent long bladed knife or something you can use to cut the curds. It needs to reach the bottom of the vat.
5) thermometer, but I assume you have temperature control already as you imply in your yogurt comments
6) a pH meter would be very worth while. I don't have one, but a lot of the people here use them and it gives them more consistent results.
7) a drying rack system of some sort. Most cheeses need to sit at room temp for 4 or 5 days to air dry before going in the cave. You need something to sit the cheese on that won't leave it sitting in it's own moisture.
a small plastic bowl, like you would use to store an infants food in. Use this when determining the point of floculation (look up the floc method and floc mutlipliers).
9) a note book or file on your computer, to take very detailed notes and observations; digital camera to take photos that you can post here. This is most important! Partly because we like to see other people's cheese, but also because if you have a question, being able to show people what your cheese looks like, and describe what you actually did (not what you think you remember you did), is the best way to get good feedback.
But, most importantly, have fun. Also, be aware that Mozz is not really the easiest cheese to make so don't get discouraged if it doesn't stretch well. I think if you use lower fat milk (2%) that might make it stretch better, but I'm not sure. I've had limited success making mozz with pasturized and homogenized milk.