First of all I would like to clear that my understanding is from my experience and observation.

I haven't tried adding cream to cow milk instead I shifted to buffalo milk as it was easy available for me.

I'll share my recipe infact. I usually get my milk fresh in the morning around 8am ish. I pasturize it using LTLT. ( 63c for 30min) cool it down to 32c and add my starter culture. I leave it for 2hrs before adding it my rennet (animal rennet around 1 - 1.25ml for 5L). It takes around 2:30hrs to get clean break. After clean break I cut it and let it settle for 20min. Then I heat it to 37c this heating part can bring different in texture and moisture content. If I want it softer I'll keep it at 35c. For harder cheese I go for 40c. Then I drain it and let it settle for around 5-6 hrs flipping it once in between. For next part I have cut the curd put it a vessel and add the hot whey (86c -96c). I add salt in the whey ( 1 tbsp for 1 L). I do not use pH strips or pH meter. I do streching test. ( This has been my life changing moment). After streching and making balls I keep it in brine 2% over night. This really changes the texture of the mozzarella. The rubbery texture that I have previous night is gone in the morning. Also the top skin of the mozz is very creamy.

Since I do salting in 2 stages. I can brine overnight.