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Calcium Chloride

Calcium Chloride

Regular price $3.45
Regular price $3.45
  • Select Size1 oz
100% No-risk money back guarantee
4.86 73 Reviews

Description

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.

Details

Ingredients

  • Calcium Chloride (concentration of 30-32%)

Yield

  • 1 oz | 24 gallons of milk
  • 2 oz | 48 gallons of milk
  • 1 pt | 384 gallons of milk

Storage
Store in a cool, dark location

Brand
New England Cheesemaking Supply Company

Kosher Info
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.

Allergens

Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites

Directions

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.

Cheese Making Bundle

Calcium Chloride

Item# C14-1oz

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4.86

Customer Reviews

4.9 Based on 73 Reviews
5 ★
92% 
67
4 ★
5% 
4
3 ★
0% 
0
2 ★
3% 
2
1 ★
0% 
0
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WP
01/17/2020
WADE P.
United States United States

MAYBE PART OF THE CHEESE

Still not having the best of luck with my cheese. Pretty sure this did what it was suppose to do, it has to be something I'm doing wrong.

A
12/30/2019
Ash
United States United States

wow

Best Calcium on the market, some sell Calcium gluconate, others sell Calcium oxide but its the Chloride that makes the difference! Buy Chloride.

A
12/13/2019
Anonymous
United States United States

Wonderful supplies for a beginner!!

As a beginning cheese maker, all my supplies have worked as they are supposed to, leaving very little room for failure when used as directed.

J
11/19/2019
Jennifer
United States United States

Makes All the Difference

I've always had trouble getting curd to form, even when using non ultra pasteurized milk. Calcium chloride makes all the difference. Just a quarter teaspoon in a gallon and it does it's magic. Some people add it and leave it overnight, but I just poured the milk in a large pot, added the calcium chloride and left it on the counter for a half hour or so and the curd formed beautifully.

M
11/15/2019
Matt
United States United States

Works well

Not sure exactly what it does, but my halloumi turned out perfectly!