Calcium Chloride $3.95
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.
Cheese Making Bundle
- Q & A
- Related Recipes
- Calcium Chloride
Calcium Chloride does exactly what it's supposed to do!
watch the expiration date
Very disappointing order. I recently placed an order for several items. Everything that came in will be expiring within the next few months The best by date on the Annatto coloring is March 2023, the Calcium Chloride is May 2023. Along with the fact the website says that the Thermophilic and Mesophilic culture have a shelf life of 2 years they both showed up with a best by date of August 2023. As some one that is a very casual cheese maker (maybe one block every two months). Most of this is going to be well expired before I will make it through it and defiantly does not have a 2 year shelf life as stated in the description.
Like this company!
Good product, delivered on time!
As always! quick and reliable!
Great product, good packaging, no leakage! Thank you NECHMC :)
It is especially helpful when the quality of your milk is questionable. In other words, when you don’t know what temperature was used during pasteurization.