A rough estimate: it came out about half curds and half whey (I forgot to measure exactly, but can make a good guess based on how full the containers are here). The whey does not taste bad but is something I would have to get used to to want to drink it straight. I am sure I have read somewhere about things to do with the whey but don't remember off the top of my head so will have to look next time I have the chance. I would be happy to hear any suggestions or comments about any aspect of my cheese making or ways to use the results.