How much does one cup of cheese weigh? Does it matter is it's one cup of cheddar or one cup of Swiss?
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Weight of one cup of cheese?
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
Weight of one cup of cheese?
post #2 of 5
7/6/05 at 4:26pm
- phatch
-
- I Just Like Food
- offline
- Joined 3/2002
- Posts: 6,620
- Reviews: 11
- Select All Posts By This User
It varies by type and preparation. Swiss and cheddar will weigh about the same as they're about the same water content. Grated on the large holes, you'll get about 2 oz in a cup as I recall. Cubed,is probably a bit heavier.
Scales aren't expensive and solve this issue quite well.
Phil
Scales aren't expensive and solve this issue quite well.
Phil
post #3 of 5
7/7/05 at 9:22am
- Suzanne
- Food Editor
- offline
- Joined 5/2001
- Location: New York, NY
- Posts: 4,195
- Reviews: 2
- Select All Posts By This User
Actually, for Cheddar, Swiss, Monterey Jack, mozzarella, blue cheese, and feta, the standard is 1 cup = 4 ounces (1/4 pound) shredded/grated/crumbled if not very tightly packed. Grated parmesan and romano are somewhere between 3 and a little more than 5 ounces per cup, depending on how tightly packed they are -- looser pack yields a lower weight (shredded is closer to 4 ounces).
Cream cheese and cottage cheese both weigh in at 8 ounces (1/2 pound) per cup, and ricotta is a little less (7-1/2 ounces per cup).
If your recipe calls for a volume only of cubes, find another recipe. :p (Sorry -- this is one of my big issues when I'm working on recipes; I really wish that all American recipes included both weights and volumes, since weight is so much more accurate. But, sigh, everyone else in the world uses scales, so I guess that means in the U.S. we have to continue being different. :rolleyes: ) Phil is right about scales, but unfortunately lots of recipes are written badly (imho) and only specify volumes.
Cream cheese and cottage cheese both weigh in at 8 ounces (1/2 pound) per cup, and ricotta is a little less (7-1/2 ounces per cup).
If your recipe calls for a volume only of cubes, find another recipe. :p (Sorry -- this is one of my big issues when I'm working on recipes; I really wish that all American recipes included both weights and volumes, since weight is so much more accurate. But, sigh, everyone else in the world uses scales, so I guess that means in the U.S. we have to continue being different. :rolleyes: ) Phil is right about scales, but unfortunately lots of recipes are written badly (imho) and only specify volumes.
post #4 of 5
7/7/05 at 10:27am
- phatch
-
- I Just Like Food
- offline
- Joined 3/2002
- Posts: 6,620
- Reviews: 11
- Select All Posts By This User
I can't always trust my memory. 4 sounds more reasonable and I certainly trust Suzanne.
Phil
Phil
post #5 of 5
7/17/05 at 9:27am
- MikeLM
- Home Chef
- offline
- Joined 12/2000
- Location: Burr Ridge, IL
- Posts: 1,203
- Select All Posts By This User
In Alton Brown's recent book on baking he makes Suzanne's point quite forcefully- weight is a far better measure than volume. (He gives weight for every ingredient in each recipe.)
We've found a small elecronic scale extremely helpful in a lot of things in the home kitchen, even though we don't do a lot of baking. It's one of those things about good tools- once you get one you wonder how you got along without it!
You can find a nice selection of electronic scales - especially the Soehnle brand of very stylish ones - at www.Homeclick.com, along with thousands of other household items at remarkably reasonable prices. The scales run from about $45 to $80 or so. Ours was $65 and handles up to 11 pounds with good accuracy. Gave one to our daughter for Christmas and they now use it a lot.
Mike
We've found a small elecronic scale extremely helpful in a lot of things in the home kitchen, even though we don't do a lot of baking. It's one of those things about good tools- once you get one you wonder how you got along without it!
You can find a nice selection of electronic scales - especially the Soehnle brand of very stylish ones - at www.Homeclick.com, along with thousands of other household items at remarkably reasonable prices. The scales run from about $45 to $80 or so. Ours was $65 and handles up to 11 pounds with good accuracy. Gave one to our daughter for Christmas and they now use it a lot.
Mike
Return Home
Back to Forum: Food & Cooking Questions and Discussion
- Weight of one cup of cheese?
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Weight of one cup of cheese?
Currently, there are 202 Active Users
(3 Members and 199 Guests)
Recent Discussions
- › Holding mashed potatoes for service 15 minutes ago
- › Transglutaminase 20 minutes ago
- › Looking for a BREAD STEAM PROOFER I can use once a Week- or... 38 minutes ago
- › Buying "good" steak knives 45 minutes ago
- › Wet vs. Dry-Aged Steaks 50 minutes ago
- › Opening a B&B 59 minutes ago
- › Electric skillet with low (sub 200 F) temperatures numbered? 1 hour, 10 minutes ago
- › Sous, now working in farmers market. 1 hour, 44 minutes ago
- › Graduation party at my house May 26th..... baked more than cooked.. 2 hours, 4 minutes ago
- › Nicoise salad 2 hours, 37 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




