Calcium Chloride $3.95
Description
Calcium Chloride will help with store bought milk, cold stored raw milk and goats milkĀ produce a firmer setting curd. A firmer curd is easierĀ 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
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Calcium Chloride
This product is a must for cheese making when using store biught milk! It definitely helps you get much better curds. I love it
United StatesCalcium chloride
I made mozzarella. It was amazing. Iām a new cheese maker. I am so excited!!!!
United StatesCalcium chloride
It worked beautifully. Made feta cheese and it came out yummy. Just purchased more to have on hand for my next cheese adventure
United StatesHavenāt tried it yetā¦..
This time of year I only think of making cheese! Iām sure if itās like everything else I purchased it will be great!
United StatesA MUST have!
Always a staple of brining you simply need to have a BIG container in your fridge ready to get it done! Great stuff!