search
Your Cart
Calcium Chloride

Calcium Chloride

Regular price $3.45
Regular price $3.45
  • Select Size1 oz
100% No-risk money back guarantee
4.87 70 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

  • Reviews
  • Q & A
  • Related Recipes
4.87

Customer Reviews

4.9 Based on 70 Reviews
5 ★
93% 
65
4 ★
4% 
3
3 ★
0% 
0
2 ★
3% 
2
1 ★
0% 
0
Customer Photos
Write a Review Ask a Question
  • Reviews
  • Questions

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
  • service
  • milk
  • goat milk
  • curds
  • New England
  • store
  • Calcium Chloride
  • Quality
  • everything
  • access
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!

A
10/24/2019
Anonymous
United States United States

Does the job!

Wonderful! I'm still a novice cheese-maker but it definitely does the job and helps to form curds.

LM
10/15/2019
Luke M.
United States United States

Worked great! Cheese was excellent.

Quick delivery, effective packaging. Simply put, it worked. I ordered all my necessary ingredients from NE Cheesemaking Supply and they were all quality!

Luke M. verified customer review of Calcium Chloride
AS
10/10/2019
Austin S.
United States United States

Using Calcium Chloride in vegan "cheese"

I am very happy with the product. I am a vegan "cheese" and I am experimenting with traditional cheese making processes to see what the outcome is. The Calcium Chloride has helped firm up the nut meat helping to create harder firmer cheese.