Estimate yoghurt or cheese yield and whey volume from milk input.
Yield falls sharply with the degree of moisture removal, so hard cheese needs around ten times the milk that plain yoghurt does per kilogram. Higher fat milk increases yield because fat is retained in the curd. Longer straining concentrates protein and reduces yield simultaneously, which is the trade-off between Greek-style thickness and quantity.
Yogurt/Cheese Yield
Yield = milk weight × product yield percentage, adjusted for fat and straining time
Yield = milk weight × product yield percentage, adjusted for fat and straining time Yield falls sharply with the degree of moisture removal, so hard cheese needs around ten times the milk that plain yoghurt does per kilogram. Higher fat milk increases yield because fat is retained in the curd.
Longer straining concentrates protein and reduces yield simultaneously, which is the trade-off between Greek-style thickness and quantity.
This calculator takes 4 inputs: Milk volume, Milk fat content, Product, Straining time. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.