Hi, quick question here, I think. How much ricotta is one gallon of whey supposed to yield? If the answer is more than about 2 tablespoons, what am I doing wrong? I used whey from making skim milk chevre and mozzarella. It was raw goat milk, and it had been frozen for a while before I used it to make the cheese. The other cheeses turned out fine, but I can never get ricotta to really work. I'm using the fiasco farm recipe, and I did add a bit of white vinegar to help the process along. The first time I tried making ricotta, I strained it through a triple layer of my regular cheesecloth, and everything basically went right through. Today was my second try, and I used a clean white cotton undershirt. Most of the white stuff stayed in the cloth and the whey that drained through was clear. So, am I doing something wrong, or is 2 tbs a normal yield per gallon? Thanks!