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
So easy to use and works really well
I love this company, I have ordered from them many times and my shipments are always quick and complete. I have looked at many other online companies and have never found all that I need at prices like these. Also the recipes are easy to follow and great if I am using my own recipe to have a backup to see if I am in fact doing it right. I love this company and will always get what I need from them!
Great product, easy to use and free shipping. I love New England Cheese Making Supply Company! All the recipes are very detailed and well-explained, and it's always a lot of fun to try to make new cheese. I'm still trying to adjust some recipes to the super dry climate we have here in Vegas. I'll let you know how this goes for sure! Thanks guys
This came quickly and with instructions on how to store it, haven't had a chance to use this product but love the service and professional attitude of the company
I am much happier with our cottage cheese since I began using this product. We get a much nicer curd, and a larger quantity.