Yeah, I don't get clumps either -- just fine flakes. If I didn't use cheesecloth, I'd have nothing. Also, my first two tries didn't work at all, probably because I gave up too soon. On my third try, I noticed that after about 30 minutes after adding lemon juice and turning off the heat, the whey suddenly began churning. When I strained it I got a little less than a cup of ricotta from the fresh whey of a two gallon Emmental recipe plus about 2/3 gallon left over from a Gouda recipe from a few days before. I served it under potato gnocchi topped with pancetta, walnuts, and a little store-bought Gorgonzola. Yum.
So today I'm trying my first Gorgonzola and I'm wondering if there is any point in trying to make ricotta from the Gorgonzola whey -- will it just be too weird? Has anyone tried this? I'm going to combine it with some saved whey from Sunday's Feta recipe. Probably won't work at all, but... well, I just have to try it and see how stinky it is for myself.