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I've just started using a new raw milk source, All-Natchur-L, and the volume of cheese I used to getting from five gallons of milk seems less.  From grocery store pasteurized, homogenized milk I would get 5 pounds of cheese from 5 gallons of milk.  With this raw milk, I'm only getting about 4 1/2 pounds of cheese from 5 gallons of milk.  Same cheese, same recipe.  I would have thought raw milk would give me more cheese, not less.  What are the contributing factors to volume of cheese from milk?

Mike,
I have had the same problem here with my volume of cheese per lt. and I am getting it from a reliable source.

It isn't just raw versus pasteurized. It also has to do with the protein and fat content of the milk. For example, the same recipe made with Holstein cow milk versus Jersey milk will have different yields (and results.) The same with goat milk--Saanan versus LaMancha for example.


I use raw milk from my LaManchas.  Yesterday I made a 5 gallon cheese and the yield was 6 pounds.