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.
- Q & A
- Related Recipes
- goat milk
- Calcium Chloride
Works well to help set a good curd. No complaints.
I can’t believe that I waited so long to start using this stuff! The increased yield I get from my goats’ milk is unbelievable. Thank you!
I am doing my senior capstone on cheese making and everything I have ordered from this website has been fantastic. The calcium chloride is easy to use and works perfectly.
It has worked great every time.
Makes firm curds.