First of all, Welcome!
Secondly, you have chosen two of the toughest cheeses for starting out, so don't beat yourself up over it.
What kind of milk are you using? I'm assuming store bought pasturized/homogenized milk. Many brands are pretty beat up in the processing, making it tough to get a decent curd set. One thing you can do to improve your curd is to add calcium chloride to help replace some of the calcium lost in the p/h process.
I teach cheesemaking classes and use the 30-minute mozzarella recipe...sometimes we are able to stretch curd, sometimes not. I've been making cheese for over six years and it gets discouraging, but that's kind of the nature of the beast.
For home cheesemaking purposes, I'm rather spoiled, as I have my own cow. Fresh, raw milk is the best for cheesemaking if you have a good, clean, healthy source for it.
There are a lot of people here who use store bought milk to make cheese and I have a lot of respect for them - I don't have a lot of luck with anything store bought other than creamline milk.
Give us some more details of your make (type of milk, the kind of rennet you are using, temperatures, etc.) and you'll get more practical feedback.