The waiting is hard. I want to KNOW NOW whether I did it "right" or not. Two or three months from now, will I really remember what I did? Even with taking extensive notes?
You'll get past this phase, though. I was just really getting into cheesemaking when it was time to dry off my cow and I was disappointed, but the two months passed quickly. I started making cheeses again, but then summer got really hectic and busy and I needed more milk to be feeding up our pigs and chickens, so it all worked out fine. A bit low on cheese for right now, but I'm looking forward to the harvest and preserving of veggies to be done and the pigs and chickens to be in the freezer so I can have milk and the leisure to make good cheese again.
In the meantime, mozzerella, Neufchatel, cottage cheese and ricotta are all good fresh cheeses to make while you wait.