Nutrition for Homemade Cheese

msarro
msarro Posts: 2,748 Member
edited November 8 in Food and Nutrition
Hey everyone,
I have been making more and more cheeses at home, and one of the issues I'm having is trying to figure out the nutritional information. Lately I've been making mozzarella, paneer, ricotta, and gjetost. In a similar fashion i've been making my own yogurt. Is there any easy way to figure out the nutritional information for these guys?

Replies

  • mello
    mello Posts: 817 Member
    I have no idea regarding nutrition, but that is so neat!!!! Just recently I've been picking up a cheese-making magazine with the thought that I would like to try to make some of my own!! Kudos to you for actually doing it!
  • msarro
    msarro Posts: 2,748 Member
    I have no idea regarding nutrition, but that is so neat!!!! Just recently I've been picking up a cheese-making magazine with the thought that I would like to try to make some of my own!! Kudos to you for actually doing it!

    Thank you! We actually started making yogurt a long time ago, and really making cheese isn't that far off. Mozzarella is awesome because you end up with 3 different cheeses from a single gallon of milk (mozzarella, ricotta, and gjetost).
  • mello
    mello Posts: 817 Member
    You have inspired me to go ahead and give it a try!!
  • dothompson
    dothompson Posts: 1,184 Member
    I've been making my own cheese lately too. I thought I was the only one. Great job!

    It's a lot of fun, it feels more like a science experiment than it does cooking.

    I've just been logging it with the same commercially made statistics. Cheating myself as I often use 1% milk.


    I know, not what you were looking for.
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