search
Your Cart
Calcium Chloride

Calcium Chloride

Regular price $3.45
SKU: C14-1oz
51
Regular price $3.45
  • Select Size1 oz
Add to Wishlist

51

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

Add to Wishlist
Add to Wishlist
  • Reviews
  • Q & A
  • Related Recipes
4.82

Customer Reviews

4.8 Based on 51 reviews
5 ★
90% 
46
4 ★
6% 
3
3 ★
0% 
0
2 ★
4% 
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!

  • Calcium Chloride
  • milk
  • Quality
  • mistake
  • first
  • shelf life
  • NECS
  • store
  • brine
  • cheese Queen
L
05/21/2019
Linda

Calcium Chloride worked like a charm

The first time I made feta, I did not have calcium chloride, but tried to make it anyway. Let me be the first to say that was a mistake! Making feta per the recipe with calcium chloride was much better. I love the easy to use dropper bottle. It shipped quickly too.

A
05/03/2019
Anonymous
United States

CaCl

Good quality as expected.

A
04/16/2019
Anonymous
United States

Seems to be doing the job

I’m using this in a feta brine and the cheese isn’t becoming as mushy as in a brine without the calcium addition.

MS
03/08/2019
Margaret S.
United States

CaCl2

so far so good. I made my first Gouda and used this. the cheese looks great. I can't wait to taste.

BR
03/05/2019
Bill R.
United States

Works like it should

Not much to say other than it helps with our cheesemaking.