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.
|Yes||No||Allergens||Description Of Components|
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.
- Q & A
- Related Recipes
- New England
- Calcium Chloride
It's an amazing product, highly recommend.
New England cheese making supply
This place is 5 star ALL THE WAY! Amazing customer service and extremely FAST SHIPPING! This is ONE STOP FOR ALL YOUR CHEESE MAKING SUPPLIES THIS IS MY STORE FOREVER! Calcium chloride And liquid vegetable rennet Aided in making my cheese!
Just as expected
The calcium chloride works great. The price is good and the quality of the product is as expected.
A must for pasteurized milk
Makes for firmer curds and is also needed when making brines. If making brined cheeses, you will go thru this quickly, so buy at least the 2oz size.