Hopefully, someone with experience will see this and help me out. I am brand-new at making cheese, and let me tell you, without someone to teach me in my kitchen, it is both exciting AND discouraging! But the milk keeps coming, a gallon a day of goat's milk, so I will be persistant. My stainless steel stock pot holds 3 gallons to the top. Can I take a recipe for cheddar that calls for 2 gallons of milk, and adjust it into a 3 gallon recipe? Cheesemaking is such a science experiment! And since it will be 2-3 months before I know if I succeeded, I am hoping someone out there can answer this. Thanks!