Cheesemaking Tools & Calculators
Free, practical tools for every batch — estimate your yield, dose rennet and cultures correctly, plan the cave, track acidity, and get a brine right.
Milk-to-Cheese Yield Calculator
Estimate how much cheese a batch of milk will make from its fat and protein and your target moisture, using the classic Van Slyke yield formula
Rennet Dosage Calculator
Work out how much rennet to use from the strength ratio on the label, plus a suggested dilution in cool water for an even set
Culture Ratio Calculator
Scale a starter culture amount from a recipe's reference batch size to the milk volume you're actually working with
Cheese Aging Time & Humidity Guide
Estimate the weight a cheese will lose as it dries in the cave, plus typical cave temperature, humidity, and aging-time ranges by category
pH & Acidity Calculator
Convert a titration reading into % titratable acidity and Dornic degrees, and compare it to typical targets for each stage of a make
Brine Salt Ratio Calculator
Work out how much salt to dissolve in your water for a target brine strength, with the equivalent salometer reading
Cheese Moisture Reference
How finished moisture drives both cheese yield and cave weight loss, from 30% to 60% — every figure computed by this site's own Van Slyke yield formula and aging calculator