Calcium Chloride
Description
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.
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
Calcium Chloride
Item# C14-1oz
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United States United States United Statesfirst cheese
with your products i was able to successfully make my very first batch of cheese.
United States United StatesGreat product
Using calcium chloride for my store bought milk, this product from New England Cheese Making Supply works great. Ordering was easy and I received my order very quickly. I highly recommend this product and if you cannot find raw milk.