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
Wonderful supplies for a beginner!!
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.
Makes All the Difference
I've always had trouble getting curd to form, even when using non ultra pasteurized milk. Calcium chloride makes all the difference. Just a quarter teaspoon in a gallon and it does it's magic. Some people add it and leave it overnight, but I just poured the milk in a large pot, added the calcium chloride and left it on the counter for a half hour or so and the curd formed beautifully.
Not sure exactly what it does, but my halloumi turned out perfectly!
Does the job!
Wonderful! I'm still a novice cheese-maker but it definitely does the job and helps to form curds.