Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield.
Do not use Calcium Chloride when making Mozzarella, it can prevent the curds from stretching.
- Calcium Chloride (concentration of 30-32%)
- 1 oz | 24 gallons of milk
- 2 oz | 48 gallons of milk
- 1 pt | 384 gallons of milk
Store in a cool, dark location
New England Cheesemaking Supply Company
We purchase this product Certified Kosher OU. Then package into various sizes, without Kosher supervision, which voids Kosher certification. We are not, nor do we make any representation to be, under kosher certification.
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Dissolve 1/4 tsp of calcium chloride for every gallon of milk in 1/4 cup cool, non-chlorinated water. Add to milk before adding culture.
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- Calcium Chloride
Quality A+ Great help with store-bought milk!
If you are a Cheese Making Lover and cannot find "fresh farm milk" to make your favorite basic type of cheese, I got news for you... Adding Calcium Chloride to Whole Pausterized Milk from the shelves at your near by Supermarket can make your dreams come true!!! I gave it a try and I we are loving it!!!
I had never used calcium chloride in my cheddar cheese before this last batch and holy wow! I got such a great looking batch of curds that turned out beutifully! Definitely worth using!
Easy to use and has helped increase my yield
Great product at a great price. Quick shipping and excellent service!