Yes, Gretchen, I've certainly made my share of cottage cheese with the recipe you posted. And my experience with this recipe is that I get a rather chewy, almost rubbery product that is quite dry.
The recipe I posted uses a different technique. The curd does not cool in the whey. The curd goes straight into the draining mode, which is quite short. In fact it is so short that sometimes I stand at the sink and hold the bag for the 2 minutes. The cheese will drain better if it is hung, rather than just sitting in the colander. Also, it can be tricky getting the curd out of the bag into the bowl to stir in the butter, because the curd is so hot.
I recommend reading up on cheesemaking before trying to make even the simplest cheeses. There are so many nuances to making cheese that I could not possibly give all the tips needed in these posts.