Cheese Yield Calculator
Enter milk volume, fat percentage, and cheese type to get expected yield in kg, whey produced, milk-to-cheese ratio, and cost per kg. Hard, semi-soft, soft, fresh, and ricotta. Nothing uploaded.
Milk & Cheese Settings
Yield Estimate
Estimates vary ±15-25% depending on recipe, culture, rennet type, and ageing. Actual yield should be measured during a practice batch.
Learn more: cheese yield and cheesemaking economics
How much cheese from milk: the Van Slyke formula
Cheese yield depends on milk fat content and cheese type. The Van Slyke formula accounts for the solids that migrate into cheese (fat and casein protein) versus those lost to whey (water, lactose, some protein). Hard cheeses like cheddar yield roughly 10% of milk weight; fresh cheeses like feta yield 14%; soft cheeses yield up to 20%. Higher-fat milk (Jersey, raw milk) yields 15-20% more cheese than standard whole milk because fat is a primary cheese-forming solid.
Whey, moisture, and yield estimates
From 10 litres of milk, expect 8-9 litres of whey. The remainder becomes cheese. Moisture content varies by type: hard cheeses retain 30-40% moisture; fresh cheeses like ricotta retain 70-75%. This is why the same milk yields very different weights depending on cheese type. Estimates vary ±15-25% depending on recipe, culture, rennet type, and ageing - always measure your actual yield on the first batch.
Cost per kg and dairy economics
Knowing milk-to-cheese ratio and cost per litre lets you calculate the minimum price needed to break even. If 10 litres of milk costing EUR 9 yields 1 kg of cheese, your milk cost is EUR 9 per kg before labour, equipment, packaging, and waste. Soft cheeses have higher yield but shorter shelf life. Hard cheeses take months to age but achieve premium prices and longer market windows.
FAQ
How much cheese from 10 litres of milk?
From 10 litres of whole milk (3.5% fat): approximately 1 kg hard cheese, 1.3 kg semi-soft, 1.4 kg fresh mozzarella/feta, or 1.7 kg soft cheese. Higher-fat milk yields more; the remainder becomes whey.
Why does fat content affect yield?
Fat is a primary cheese-forming component. Higher fat milk contains more total solids per litre that end up in cheese rather than whey. Jersey milk (4.5%) yields about 15-20% more cheese per litre than standard whole milk (3.5%).
What can I do with the whey?
Cook it to 90C to make ricotta (another 5-6% yield from whey). Use it in bread dough or porridge. Feed it to livestock. Whey is protein-rich and not waste.