Yields and Equivalents---Dairy Products

Before Preparation                      After Preparation

Volume             Weight                   Approximate Yield

BUTTER

•stick                                       4 sticks             1 pound                 • 2 cups solid or melted

                                                1 stick               ¼  pound               • ½ cup solid or melted

                                                ½  stick             2 ounces               • ¼ cup or 4 tablespoons solid or melted

                                                ¼  stick             1 ounce                 • 2 tablespoons solid or melted

                                                1/8  stick           ½  ounce               • 1 tablespoon solid or melted

• whipped                               1 container       8 ounces               • 25 tablespoons (1 ½  cups + 1 tablespoon)

CHEESE

• firm (e.g., Cheddar, Colby,                           1 ½ " chunk           2 ounces           • ½  cup grated, lightly packed

Gruyere, Jack, Jarlsberg,

Muenster, String, Swiss)

• hard (e.g., Asiago, Fontina,                         1 ½ " chunk           2 ounces           • ½  cup grated, lightly packed  

 Parmesan, Romano)

• processed (e.g., American) 2 ½  -3 slices       2 ounces         • ½  cup shredded, lightly packed

                                                or ½” slice of                                                                         

cheese loaf                                                                                                                                                                                                                                

• semisoft (e.g., Blue, Feta, Gorgonzola, Mozzarella, Roquefort, Stilton)          

                                                1 ½ " chunk       2 ounces              • ½  cup crumbled, lightly packed

From Food FAQ’s: Substitutions, Yields & Equivalents on page 113