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Calcimator

Whey Protein Recovery Calculator

Calculate ricotta yield from leftover whey based on volume, protein content, and recovery method.

Inputs

gallons
%

Results

Ricotta Yield

1 lbs

Ricotta Yield16 oz
Ricotta Yield1.9 cups
Remaining Whey1.8 gallons
Vinegar Needed0 tbsp
Target Temperature200°F
How to Use This Calculator
  1. Enter the volume of whey collected in gallons after the curds were drained.
  2. Set the whey protein percentage and choose the recovery method (heating, acidification).
  3. The calculator shows ricotta yield in lbs, oz, and cups; remaining whey; vinegar needed; and target heating temperature.
  4. Heat the whey to the displayed temperature, add vinegar, then ladle ricotta curds into a lined colander.
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