I discarded my whey before I heated my mozzarella curds. Help!

I ended up using about 2 cups of whey that drained from my curds and then I added about 2 liters of bottled water to the pot and used that as my bath. I am still not very good at this step in the cheese making process so I can't tell if my altered bath contributed to the low stretch I achieved on my cheese. (I need to read up more on this part, I take notes on my process but I have trouble replicating the limited success I have had in the past). Thanks for responding. My initial post was a rush of hasty despondency over having thrown out something I needed two steps down the road.

I struggle with getting a good stretch too -- best of luck with the next batch!