How Many Litres of Milk Make 1 kg of Halloumi and White Cheese?
By Saleh Kamal Al-Saleh, dairy farm and cheese factory owner, founder of Lebnara · Last updated:
Cheese yield (how many kilograms of cheese come from 100 litres of milk) is the most important number in cheese factory economics. It varies with the milk type, its fat and protein content, and the cheese style and moisture. Here are approximate figures for comparison, then a method to calculate yield for your own milk.
Typical ranges
These are general ranges seen in small factories. Your real figure may fall outside them, so rely on measuring your own batches.
| Cheese | Cow milk (L per kg) | Sheep milk (L per kg) |
|---|---|---|
| Halloumi | 8 - 10 | 5 - 6 |
| Akkawi / white brined | 6.5 - 8 | 4.5 - 5.5 |
| Shanklish-style / braided | 6.5 - 7.5 | n/a |
| Strained labneh | 2.5 - 3 | 2 - 2.5 |
Why does halloumi need more milk?
Halloumi is cooked in hot whey after coagulation, so it loses part of its moisture and fat, and its final moisture is lower than soft white cheese. The lower the moisture in the finished cheese, the more milk you need per kg.
Sheep milk contains much more fat and protein than cow milk, so the same litre gives more cheese. Goat milk is close to cow milk in yield.
Estimate the yield of your own milk (Van Slyke)
The Van Slyke formula estimates cheese from 100 kg of milk based on milk analysis:
Yield % = [(0.93 x fat %) + (casein % - 0.1)] x 1.09 / (1 - moisture)
Example: cow milk with 3.5% fat and 2.5% casein (about 78% of protein), for a white cheese at 58% moisture: [(0.93 x 3.5) + (2.5 - 0.1)] x 1.09 / 0.42 = about 14.7%, or roughly 6.8 litres per kg.
The formula is a theoretical estimate. Compare it with your actual output; a large gap points to whey losses or over-draining.
What raises or lowers yield
- Fat and protein in the milk: they change with season, feed and stage of lactation.
- Milk quality: milk with high somatic cell counts or late cooling gives lower yield.
- Coagulation temperature and time, and curd cutting size: very fine cutting increases whey losses.
- Pressing, draining and salting time.
- Adding calcium chloride to pasteurised milk improves coagulation.
Track yield on every batch
In Lebnara you record fat, protein and SNF with each batch together with the kilograms produced. The software calculates yield automatically and alerts you when it moves away from your factory normal, so you can tell early whether the problem is the milk or the process.
Frequently asked questions
- How many kilograms of cheese does 100 litres of cow milk give?
- Roughly 10 to 15 kg depending on cheese type and moisture: less for halloumi, more for soft white cheese.
- Is sheep milk more profitable for cheese?
- It gives more cheese per litre but costs more and is seasonal. Compare the cost per kg of finished cheese, not just the price per litre.
Calculate your batch yield
Enter your milk and the cheese weight to see the actual yield.