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
- New England
- Calcium Chloride
I am new to cheesemaking, and setting up an inventory so I can make things without ordering first. This seems to be a staple for many recipes. So far, every one has come out great! And I feel so virtuous!
Ayudo muchísimo a mejorar el producto.
Still not having the best of luck with my cheese. Pretty sure this did what it was suppose to do, it has to be something I'm doing wrong.
Best Calcium on the market, some sell Calcium gluconate, others sell Calcium oxide but its the Chloride that makes the difference! Buy Chloride.
As a beginning cheese maker, all my supplies have worked as they are supposed to, leaving very little room for failure when used as directed.