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
I was very pleased with how fast my order arrived. Of course the product performed as advertised and I will continue to be a customer.
Great addition for goat's milk
I make cheese from my goat's milk. This helps the curd be a little firmer. Simple, but effective.
Darn good stuff
It works great
This large bottle works great. There's plenty for your cheese making and for making brine.
Typically I only use fresh goat milk when making cheese, but this past winter I yearned to make some cheese and only had access to store bought milk. I used the calcium chloride and it preformed like a champ so now my winter cheese making is still possible. Also, I was not aware since normally I don't store my cheese (feta) in brine, but I had no idea how it helped with the brine until I watched a you tube video. My appreciation for this product is now much higher and this product now is Always in my refrigerator ready when I am.