I used 10 gallons of milk this time, and made two nice sized wheels of cheese, I would guess around 8 lbs. each. I ussually don't make large quantities, but my neighbor is away, and I'm milking her cow in the interim. I made the identical size at least twice this summer with goat milk and it firmed up very nice. This time around, I also put a 2 lb weight on the cheese on the 2nd day for a few hours to help with expeling of more whey. Perhaps feta is not meant to be of Jersey milk.