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 making
Wasn't having alot of luck with Calcium Chloride and setting up a firm curd until i saw a post saying to add it to store bought milk cold, not right before rennet. I tried this over the weekend and had a fantastic set! I will do this from now on!
Living in Boston, I do not have access to raw or straight-from-the-dairy milk. I wanted to make sure I got the full cheese making experience without lessening the quality with the pasteurized goat and cow milk available at the grocery store. The clear directions on the bottle were almost too easy to believe but I truly think it gave a great texture for my first goats milk!
Handy easy to use bottle of calcium chloride helps when using store bought milk.
I have confidence in products from New England Cheese Making Supply Company. Their products for cheese making are always fresh and good.
Made some delicious Triple Creme with this and it turned out great.