One gallon of whole milk yields approximately one pound (450g) of fresh farmer’s cheese. A gallon of milk runs two to four dollars — a pound of artisan farmer’s cheese at the store runs eight to fourteen. The math is compelling from the first batch.
Yield by cheese type
- Farmer’s cheese: about 1 pound per gallon
- Mozzarella: about 3/4 pound per gallon
- Pressed Colby: 2 gallons needed per pound (more concentrated, more time, more skill)
A single dairy goat produces roughly 3/4 gallon a day — enough for weekly fresh cheeses and a pressed wheel every two to three weeks. It’s why every Amish family with a dairy animal also has a cheese shelf.