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Homemade semi-fat cheese Calories
Source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Homemade semi-fat cheese (30 g) has 79 calories. That works out to 264 calories per 100 g. It contains 0.9 g of carbs, 5.3 g of protein, 5.9 g of fat and 0 g of fiber. Its 180 mg of Calcium covers 18% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Homemade semi-fat cheese Nutrition Facts
Selected: 1 piece (medium) · 30 g
79
KCAL / 30G
Carbs
0.9g
· 0% DV
Protein
5.3g
· 11% DV
Fat
5.9g
· 8% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 27% · Fat 68%
Homemade semi-fat cheese nutrition facts table · 1 piece (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 79 kcal | |
| Total fat | 5.9 g | 8% |
| Saturated fat | 3.63 g | 18% |
| Trans fat | 0.17 g | |
| Sodium | 195 mg | 8% |
| Total carbohydrate | 0.9 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.3 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Homemade semi-fat cheese?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 30 g | 79 kcal |
| 1 piece (mini) | 15 g | 40 kcal |
| 1 slice (thin) | 20 g | 53 kcal |
| 1 slice (thick) | 40 g | 106 kcal |
| 1 serving (large) | 50 g | 132 kcal |
| 1 serving (extra large) | 75 g | 198 kcal |
| 100 g | 100 g | 264 kcal |
| 1 cup (diced) | 100 g | 264 kcal |
Calculated from 264 calories per 100 g.
Frequently Asked Questions About Homemade semi-fat cheese
How do you make homemade semi-fat cheese?
Homemade semi-fat cheese is made by curdling milk with an acid or rennet, then draining the curds. The exact method determines whether the result is soft, crumbly, or firm, so follow a recipe designed for the style of cheese you want.
What milk is best for homemade semi-fat cheese?
Pasteurized milk is the safer choice for homemade semi-fat cheese. The milk’s fat level affects the richness, while ultra-high-temperature milk may form a weaker curd in some recipes. Avoid relying on curdling alone to make raw milk safe.
Why won’t my homemade semi-fat cheese set?
Homemade semi-fat cheese may fail to set if the milk is at the wrong temperature, the acid or rennet is ineffective, or the milk is ultra-pasteurized. Use the method’s recommended ingredients and temperature, and leave the mixture undisturbed while the curd forms.
Why is my homemade semi-fat cheese crumbly?
Homemade semi-fat cheese can turn crumbly when it is drained too long, pressed too firmly, or handled roughly. For a softer texture, shorten the draining time and treat the curds gently; a drier, more compact result is often harder to spread.
How long does homemade semi-fat cheese last in the fridge?
Keep homemade semi-fat cheese in a clean, covered container in the refrigerator and use clean utensils when serving it. Because homemade fresh cheese lacks the controlled shelf life of many packaged products, use it promptly and discard it if its smell, color, or texture changes.
Can you freeze homemade semi-fat cheese?
Yes, homemade semi-fat cheese can be frozen, but thawing may make it drier or more crumbly. Freeze it in small, airtight portions, thaw it in the refrigerator, and use it in cooked dishes if the changed texture is less appealing on its own.
How do you make homemade semi-fat cheese less salty?
To make homemade semi-fat cheese less salty, add salt gradually after draining rather than salting heavily at the start. If it is already too salty, briefly rinsing or soaking a small portion may help, though it can also soften the cheese and dilute its flavor.
Can you use the whey from homemade semi-fat cheese?
Yes, the whey from homemade semi-fat cheese can be added to soups, bread dough, or pancake batter. Store it in a clean covered container in the refrigerator and use it promptly; discard it if it develops an unusual smell or appearance.
Is homemade semi-fat cheese safe to eat during pregnancy?
Homemade semi-fat cheese can be eaten during pregnancy when it is made with pasteurized milk, handled hygienically, and kept refrigerated. Avoid cheese made from unpasteurized milk, since it may carry bacteria that are especially risky during pregnancy; ask your clinician if you are unsure about a specific batch.
Can homemade semi-fat cheese replace ricotta in recipes?
Homemade semi-fat cheese can replace ricotta in some recipes, especially fillings and baked dishes, but the texture may be denser or more crumbly. Drain it less for a moist substitute, or blend it briefly if a smoother consistency is needed.
Homemade semi-fat cheese Vitamins & Minerals
Vitamins
B12
0.38µg · 16% DV
B2
0.1mg · 8% DV
Vitamin A
54µg · 6% DV
Biotin
0.63µg · 2% DV
Minerals
Calcium
180mg · 18% DV
Phosphorus
126mg · 18% DV
Sodium
195mg · 8% DV
Zinc
0.84mg · 8% DV
Potassium ⭐
33mg · 1% DV
Homemade semi-fat cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Homemade semi-fat cheese
To burn the 79 calories in 1 piece (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Homemade semi-fat cheese?
Homemade semi-fat cheese is made at home from milk with some of its fat removed; the milk, setting method and draining time can all affect its firmness and flavour. It describes a general homemade style rather than one specific regional variety.
It is usually mild and milky, sometimes gently tangy, and may be soft or sliceable. In Turkey, it is commonly served at breakfast with bread, olives and fresh vegetables, or crumbled into börek and gözleme; elsewhere, use it much like a fresh table cheese. It provides protein and calcium, with 17.5 g of protein per 100 g. Pair it with tomatoes or herbs for a fresh, balanced plate.
How Nutritious Is Homemade semi-fat cheese?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Homemade semi-fat cheese Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Homemade semi-fat cheese Contain Allergens?
Contains these allergens:
Which Diets Is Homemade semi-fat cheese Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Homemade semi-fat cheese Fat Profile
SATURATED
3.63g
MONOUNSATURATED
1.59g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.