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
- Enter the volume of whey collected in gallons after the curds were drained.
- Set the whey protein percentage and choose the recovery method (heating, acidification).
- The calculator shows ricotta yield in lbs, oz, and cups; remaining whey; vinegar needed; and target heating temperature.
- 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 Volume | Ricotta Yield |
|---|---|
| 10 | 5 lbs |
| 35 | 17.5 lbs |
| 65 | 32.5 lbs |
| 90 | 45 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
- Identify Input ParametersWhey Volume = 2, Whey Protein = 0.8, Recovery Method = 1 = 3 input(s) provided
- Calculate Ricotta YieldRicotta Yield1 = 1
- Calculate Ricotta YieldRicotta Yield16 = 16
- Calculate Ricotta YieldRicotta Yield1.9 = 1.9
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