I made some mozzarella cheese and wanted to know how much sodium is in it assuming I added no salt. 
I started with a gallon of milk that contained about 1920 mg of sodium.
I produced almost a pound of cheese and of course about 7 pounds of liquid.
How much of the 1920 mg of sodium went into the cheese?
Anyone know the answer or where I could get the sodium level measured?

If u get and instrument to measure salinity, then u can measure the whey and subtract from the original. Other then that, the “Home” equipment is the tongue to see if u added too much or too little to the individuals taste.