That volume of milk will yield around 4-5 lbs of Gouda or muenster, around 6 lbs of Feta, and 7-8 lbs of chevre type. If your curds loose more whey during your process,, especially in your pressed cheeses, then your yield may drop to around 4 lbs on the pressed end of cheeses. That is based on my experiances with 100% goat milk. The retailer should have final yield per mold figures available to make your selection easy. BTW- the owner at Glegary is very knowledgeable and a nice person, ask to speak with her, and she will be happy to help (Margaret Moriss).