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
Been using it for a few years now with no problem.
Calcium Chloride the good, and what you might not know
My bottle arrived right away and I liked it had an expiration date that gives me plenty of time to use. I have used it for years and with wonderful success. According to the internet, calcium chloride may even be used even in making tofu curds. It is considered non-toxic, commonly found in sports drinks, and relatively harmless to plants and soil. What you might not know — This should be kept away from children who like to put things in their mouth, might spill it on themselves, or worse drink it. Remember, it is a chemical that can burn moist skin.
very easy to use for the type of milk I use
Excellent product. Easy to use. Definitely recommend it.
Recommend. I received my order fast.