We still had another gallon of whole milk and wanted more mozzarella after using it all on our pizza last week. After making another delicious batch, most of which went into our mouths without using it for any specific recipe, he used the whey for ricotta again. (Don't tell Shelly, but we only ate a little bit. There's still 6 oz in the fridge. -J) He'd read somewhere that if you add a cup of whole milk to the whey you can increase your yield. Since we used the entire gallon on the mozzarella, he used about 1/3 cup of the cream we had in the fridge. That increased our yield almost three-fold from the last time to a full pound! So, if you're thinking of making ricotta from the whey, I suggest adding either whole milk, half and half, or cream to make more.