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Calcium Chloride

Calcium Chloride

Regular price $3.45
SKU: C14-1oz
57
Regular price $3.45
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57

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

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4.84

Customer Reviews

4.8 Based on 57 Reviews
5 ★
91% 
52
4 ★
5% 
3
3 ★
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0
2 ★
4% 
2
1 ★
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DP
08/11/2019
David Painter

Great Service

I was very pleased with how fast my order arrived. Of course the product performed as advertised and I will continue to be a customer.

DR
08/02/2019
Dorena R.
United States United States

Great addition for goat's milk

I make cheese from my goat's milk. This helps the curd be a little firmer. Simple, but effective.

RG
07/15/2019
Ronald G.
United States United States

Darn good stuff

It works great

KL
06/23/2019
Kevin L.
United States United States

Calcium Chloride

This large bottle works great. There's plenty for your cheese making and for making brine.

DC
06/05/2019
Dianne C.
United States United States

Calcium Chloride

Typically I only use fresh goat milk when making cheese, but this past winter I yearned to make some cheese and only had access to store bought milk. I used the calcium chloride and it preformed like a champ so now my winter cheese making is still possible. Also, I was not aware since normally I don't store my cheese (feta) in brine, but I had no idea how it helped with the brine until I watched a you tube video. My appreciation for this product is now much higher and this product now is Always in my refrigerator ready when I am.