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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- Calcium Chloride
- cheese Queen
- New England
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.
Same chemical, but its the service that makes the difference
CaCl is the same chemical wherever you buy it. Its the service and ease of ordering that makes the difference. At least it better be the same CaCl! (It is)
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.