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
Reliable and keeps well
This stuff has never let me down. 10 cheeses and counting!
We've tried to use good quality milk but still use this with every batch. New to cheesemaking but love the product and easy to use.
Calcium Chloride review
I make a batch of Haloumi cheese every week using your cultures which would obviously include your Calcium Chloride. I get an excellent result every time.
We only use it for one recipe because we use raw milk. But it works great for when we do need it.
This product worked excellently. Without it we had to wait several hours for curd to form (probably because we were not sure how many Rennet pills to use?). After adding the Calcium Chloride are curd was ready within an hour. This product is a good time saver.