To make cheese, you have to make milk go bad. (The milk has to acidify so when the coagulant is added the enzymes can do their magic and turn milk into curds & whey.)
I thought about buying a commercial start (a powder or liquid you add to milk to acidify the milk and add flavor) but then I found out there are plenty of bacteria that will spoil milk... in the air.
I sterilized a 5-gallon bucket and poured all the milk into it. I share the kitchen with a kitten, who would have loved for me to leave the milk within her domain, but it seemed safer in my bedroom. (The milk has to stay uncovered at room temperature for the bacteria in the air to get in and make the milk sour.)
5 gallons of milk weighs 42 pounds. 42 pounds of sloshing liquid is as easy to get up flight of stairs as a toddler who disagrees with his bedtime. You go left, it goes right. (Sadly, no one was around to photodocument the hillarity.)