# Curd: Cheese Making Calc

> Yield, rennet, brine & aging

Canonical page: [https://chrome-stats.com/d/id6779934934](https://chrome-stats.com/d/id6779934934)

## Overview

- **ID:** `id6779934934`
- **Platform:** Apple
- **Type:** Apple app
- **Status:** Available
- **Publisher:** Roman Kopaliani
- **Category:** Food & Drink
- **Version:** 1.2
- **Last updated:** 2026-08-17
- **First published:** 2026-06-17
- **Size:** 1.05 MB
- **Data as of:** 2026-09-05
- **Store listing:** [Apple App Store](https://apps.apple.com/us/app/curd-cheese-making-calc/id6779934934)
- **Privacy policy:** [https://daria-kopaliani.github.io/moondog/curd/privacy.html](https://daria-kopaliani.github.io/moondog/curd/privacy.html)

## Description

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.

## Rankings

- #1,484,557 — Overall

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Source: [Chrome-Stats](https://chrome-stats.com/d/id6779934934)
