Curd: Cheese Making Calc

Milk-to-cheese yield, rennet & culture dosing, calcium chloride, brine salt math, and a flip-and-wax aging log — every number cited to Caldwell, Carroll & Van Slyke.

Every number a home cheesemaker has to get right — in one offline app, with every formula traced to a named source.

Curd does the math that stands between you and a ruined batch, then carries the batch into the cave with a flip-and-wax aging log. No subscription. No account. No internet required.

THE CALCULATORS • Yield — enter your milk volume and cheese style, get the cheese weight to expect. Hard cheeses use the Van Slyke formula (fat + casein + moisture) when you know your milk; everyone else gets style-typical yields (cheddar, gouda, brie, mozzarella, chèvre and more). • Rennet — milk volume and rennet form (liquid single or double strength, tablet, or IMCU rating) → exact drops, milliliters, or tablet fraction, with the standard dilution note. • Culture — scale a direct-set (DVI) packet rated for any number of gallons down to your pot, mesophilic or thermophilic. • Calcium chloride — the fix for store-bought milk that won't set: the right dose per gallon, and the warning never to use it for mozzarella. • Brine — target salinity in percent or salometer degrees → salt weight and water, anchored to the 26.4%-salt saturated-brine reference. • Mozzarella acid — citric acid per gallon to hit the pH 5.2 stretch window for 30-minute mozzarella.

THE AGING LOG Log a make — style, milk volume (carried straight from the yield calc), and date — and Curd computes the ready-by date and the target temperature and humidity band for that style. A per-style flip / turn / wax / wash schedule with optional reminders means you never forget to turn the gouda. A glanceable cave view shows what's aging and when each wheel is ready.

EVERY NUMBER HAS A SOURCE Curd doesn't invent values. Yield, dosing, brine, and aging numbers are drawn from Gianaclis Caldwell (Mastering Basic & Artisan Cheesemaking), Ricki Carroll (Home Cheese Making), the Van Slyke yield formula, and the Cheese Science Toolkit — each cited in the app.

BUILT RIGHT • Works fully offline — your kitchen, your data, no cloud. • Metric and US units throughout (liters/gallons, grams/ounces, °C/°F, % and °SAL). • Dark theme, full Dynamic Type, and VoiceOver labels on every result. • Universal — iPhone and iPad.

Curd is a reference tool for home cheesemakers. It shows published formulas and your own inputs; it is not a substitute for your own judgment, a calibrated thermometer, or food-safety guidance from your local authority.