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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Quick shipping and this calcium chloride helps my goat cheese be the best that it can be!!
Calcium Chloride for those who have to use store bought milk. Excellent product coming from an outstanding company.
I am very pleased with the calcium chloride from New England Cheese making Supply Co. I will certainly order it again. I have also used a small amount in my homemade yogurt and had very good results.
We made cheese curds with our fresh goat cheese. The calcium chloride was great for creating a firmer curd.
Love it! Works great!