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.
|Yes||No||Allergens||Description Of Components|
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
Easy to Use
Product works as described. I appreciate the easy to use container.
Since I work with goat milk this is my go to product. I use it whenever I need to form a stronger curd. I finally figured out one recipe I have been working on for years due to this product and some experience instincts. So I am very happy with this product.
I always use calcium chloride no matter what the milk is. It gives a better yield and is good for you.
Quick service great quality products
Great to add to your milk to help make your cheese.