I've just this week begun exploring the wonders of producing my own dairy products, and had a very successful first batch of homemade yogurt. I also found out that the whey (byproduct via straining the yogurt) can be used to make ricotta cheese. Obviously, I assume that the whey produced by the yogurt from one liter of milk is not sufficient to make a decent amount of ricotta (I am hoping to use it to make gnocchi). Will I just have to make a high volume of yogurt, or is there a way to get a higher yield of whey from milk? I'll make anything! :) Thanks in advance.