Milk Products Yield Calculator & Ghee, Paneer, Curd & Khoa
Makes ghee
See what your milk can make — from volume, fat % and SNF % estimate the ghee, paneer, curd and khoayields, and the value of the ghee.
Enter your milk
Next: compare what you'd earn selling the raw milk against making products — value-added paneer, ghee and khoa usually fetch far more per litre than selling milk at the dairy gate.
Empirical yields; actual vary with method, fat, SNF and losses.
Milk products — key facts
- Ghee
- ≈ 90% of the milk fat
- 1 kg ghee (cow 4%)
- ≈ 28 L milk
- 1 kg ghee (buffalo 6.5%)
- ≈ 17 L milk
- Paneer
- ≈ 13–18% of milk
- Khoa
- ≈ 17–21% of milk
- Curd
- ≈ the whole milk set
- Buffalo
- richer → more product
- Privacy
- Runs in your browser; nothing uploaded
Turn milk into higher-value products
Selling raw milk is the simplest option, but ghee, paneer, curd and khoa sell for far more than the milk they come from — value addition that can transform a dairy's income. The yields depend on the milk's richness: ghee tracks the fat, while paneer and khoa track the total solids (fat + SNF), which is why buffalo milk makes more product than cow milk.
This tool estimates the ghee, paneer, curd and khoa from your milk volume, fat and SNF, plus the ghee's value at your price — so you can plan a batch, size your processing, and compare selling milk against making products. The figures use typical empirical factors; refine them with your own batch records. Pair it with the Fat-Corrected Milk and Dairy Profit tools to connect production to income.
Plan a batch
Know the ghee, paneer, curd and khoa a milk lot will make.
Value-add income
Products sell for more than the milk — see the ghee value.
Milk vs products
Compare selling milk against processing it.
Cow or buffalo
See how richer buffalo milk lifts product yields.
Frequently Asked Questions
How much ghee from one litre of milk?+
Roughly the fat content recovered as ghee — about 90% of the milk's fat. Cow milk at 4% fat gives ~36 g of ghee per litre (so ~28 litres per kg of ghee); buffalo milk at 6.5% gives ~58 g/litre (~17 litres per kg). This tool computes ghee from your milk volume and fat.
How much paneer from one litre of milk?+
About 13–18% of the milk's weight, depending on fat and total solids — roughly 130–150 g per litre for cow milk and 160–180 g for buffalo. The tool estimates paneer from your milk's fat and SNF, since both fat and casein end up in the paneer.
How is the yield calculated?+
From the milk's solids: ghee comes from the fat (~90% recovered); paneer and khoa from the total solids (fat + SNF), using empirical yield factors; curd is essentially the whole milk set with culture. Enter your milk volume, fat % and SNF % and the tool applies typical factors to each product.
Why does buffalo milk give more?+
Buffalo milk is richer — higher fat (6–8% vs cow's 3.5–4.5%) and higher total solids — so it yields more ghee, paneer and khoa per litre than cow milk. That's why buffalo milk often commands a premium and is preferred for ghee and traditional sweets.
What is SNF and why does it matter?+
SNF (solids-not-fat) is the protein, lactose and minerals in milk — typically ~8.5% in cow and ~9.5% in buffalo milk. Paneer and khoa yields depend on total solids (fat + SNF), so higher SNF means more product. Ghee, by contrast, depends only on fat.
Is it worth making products instead of selling milk?+
Often yes — value-added products like ghee, paneer and khoa sell for far more than the milk they're made from, though they need processing labour, fuel and a market. Use the yields here with product prices and your costs to compare selling milk versus selling products.
How much milk for 1 kg of ghee?+
Divide 1 kg by the ghee yield per litre. At 4% fat (≈36 g ghee/litre) you need about 28 litres of cow milk; at 6.5% (≈58 g/litre) about 17 litres of buffalo milk. Richer milk needs far fewer litres per kg of ghee — the tool shows the ghee from whatever volume you enter.
What is khoa?+
Khoa (mawa) is milk concentrated by simmering until most water evaporates, leaving a dense solid used in many Indian sweets. Its yield is roughly 17–21% of the milk (cow lower, buffalo higher), reflecting the total solids. The tool estimates khoa alongside the other products.
How accurate are these yields?+
They're planning estimates using typical empirical factors; actual yields vary with the exact fat and SNF, the make procedure, acidity, temperature and processing losses. Treat them as a reliable guide for planning and pricing, and refine with your own batch records.
Does curd yield equal the milk volume?+
Almost — setting milk into curd (dahi/yogurt) with culture doesn't remove solids, so the curd weight is essentially the milk weight (slightly more than the litre figure since milk is ~1.03 kg/L). Unlike paneer or ghee, curd-making concentrates nothing, so there's no big weight loss.