Yowch! Just a tip - wearing a pair of latex gloves can really help heat resistance. I also will do early stretching of the mozz with wooden spoons to save on my hands.
I've not made a successful (IMHO) batch of cottage cheese yet. I mostly make cheddar, Derby, mozzerella, and have played around with the cheeses that Fankhauser has on his web page.
Hey, the flavor is everything. Well, with mozz you definitely want the stretchy melting, too!
Welcome to the forum!