Has any one made the recipe for Ricotta cheese from "The Frugal Gourmet Cooks Italian" cookbook? I have not made it this year, but in years' past, I have made it many times. What has impressed me about it is the yield. The recipe calls for one gallon of milk and I would consistently get over one pound, 10 ounces of cheese. The recipe as printed has a mistake, the ingredients calls for 8 drops of rennet but the instructions call for 2 drops. I have used both. I was just wondering if anyone else has worked with this recipe and what were your results?