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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

≈ 4 sticks of butter

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.

How the result changes with Whey Volume

Whey VolumeRicotta Yield
105 lbs
3517.5 lbs
6532.5 lbs
9045 lbs

What each input means

Whey Volume
Amount of whey leftover from cheese making in gallons. Roughly 90% of original milk volume becomes whey.
Whey Protein
Protein percentage of the whey. Sweet whey (from rennet cheeses): ~0.8%, acid whey (from yogurt/fresh cheese): ~0.5%.
Recovery Method
1 = Traditional (heat to 200°F, ~0.5 lb/gal yield), 2 = Acid-Added (vinegar at 200°F, ~0.7 lb/gal — higher yield).

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    Whey Volume = 2, Whey Protein = 0.8, Recovery Method = 1 = 3 input(s) provided
  2. Calculate Ricotta Yield
    Ricotta Yield
    1 = 1
  3. Calculate Ricotta Yield
    Ricotta Yield
    16 = 16
  4. Calculate Ricotta Yield
    Ricotta Yield
    1.9 = 1.9

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