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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- cheese Queen
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.
Good quality as expected.
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.
so far so good. I made my first Gouda and used this. the cheese looks great. I can't wait to taste.
Works like it should
Not much to say other than it helps with our cheesemaking.