Just to prove to myself the first shot wasn't a fluke, I grabbed another gallon of whole, organic milk at my local farm today. And...
Same process as before, I just upped the salt to 1 1/2tsp from the 1tsp I used last time. Haven't tasted it yet, report to follow.
Since I hate wasting food (and milk is expensive!) I decided to try making ricotta from the whey. Pretty easy - get the whey up to 200F, let it sit for 5 minutes, pour through a cloth, hang to drain.
It's still draining now, so I'll post up the results when I have them!