Congrats on your first cams... your next giant step towards cheese greatness!
If I may share with you my first observation from your pictures, (and I hope you take suggestions well) your curds look a bit small (compare yours to Mal's). Don't worry, your cams will turn out fine...
Cams like to keep as much moisture in the curds as possible to make the cheese as creamy as possible... some cam recipes even call for gently horizontally slicing (scooping) the curd mass with the ladel, and scoop it directly into the molds without any cutting (or stiring) at all! It just takes a bit longer to drain and the curd mass is as unmolested as possible.
Just to compare other cam making techniques, my method includes gently horizontal scooping the uncut and uncooked curds to a colander lined with warm whey moistened cheese cloth and drain for 5 min, then gently transfer the semi drained curds, using a ladel, to the cam molds. Granted, I probably had a firm curd mass to do this without cutting/ stiring the curd mass to heal. If I did cut the curds it would be 1" cubes.
Welcome to the world of cheese making options and choices:)
Mal's recipe is awesome, so your make will be great too.
I know you like following recipes, but try to experiment with these methods some time for experience sake. You are sure to see them in other published cam recipes.