Instead of using the cheesecloth (which is a bitch to clean) I used metal strainers. I think that worked ok, up to a point. But the cheese never really got very firm, and I think I ended up over-heating it. So, no mozzarella. But I think what I ended up with is actually ricotta, so it wasn't a total loss.
I also made some ricotta. I remember watching someone on a TV show make cheese once. Ricotta actually means re-heated or something; and it's how the cheese was traditionally made. The whey you have left over from making another cheese is heated almost to boiling, then allowed to sit for a bit before running it through cheese cloth. So, that's what I did with the whey from today's failed cheese as well as the whey from last time. It's still draining, but hopefully it turns out well.
Nuclear tacos tomorrow.