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
At New England Cheese Co. everyone treat you with so much care are also very helpful especially if you have never had made cheese
I started out with the little bottle and have quickly graduated to the pint sized. The CC performs its function well and I will buy it again when I am out.
I’m new to cheesemaking, I use store milk. The Calcium Chloride seems to make a much firmer curd than when I don’t use it! Works good!
I used my calcium chloride for the 1st time when making cheese curds (using the New England Cheese Making recipe for Cheese Curds- the basic version). My curds set with a perfect squeakie texture. I added a sprinkle of fresh chives and they were a big hit with family and friends!
Works great - as stated and for a great price!! I use it regularly in my cheese making and brining!