Curd: Cheese Making Calc
Yield, rennet, brine & aging
Free · In‑App Purchases · Designed for iPad. Not verified for macOS.
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.
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The number keyboard now has a Done button, so you can dismiss it when you're finished. Thanks to everyone who wrote in about this.
The developer, Roman Kopaliani, indicated that the app’s privacy practices may include handling of data as described below. For more information, see the developer’s privacy policy .
Data Not Collected
The developer does not collect any data from this app.
Accessibility
The developer has not yet indicated which accessibility features this app supports. Learn More
Information
- Seller
- Roman Kopaliani
- Size
- 1.1 MB
- Category
- Food & Drink
- Compatibility
Requires iOS 17.0 or later.
- iPhone
Requires iOS 17.0 or later. - iPad
Requires iPadOS 17.0 or later. - Mac
Requires macOS 14.0 or later and a Mac with Apple M1 chip or later. - Apple Vision
Requires visionOS 1.0 or later.
- iPhone
- Languages
- English
- Age Rating
4+
- 4+
- In-App Purchases
Yes
- Curd Unlock (lifetime) $6.99
- Copyright
- © 2026 Roman Kopaliani