Calcium Chloride $3.95
Description
Calcium Chloride will help with store bought milk, cold stored raw milk and goats milkĀ produce a firmer setting curd. A firmer curd is easierĀ 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
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- Calcium Chloride
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- milk
- curds
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- time
- difference
Canada
United StatesAs always! quick and reliable!
Great product, good packaging, no leakage! Thank you NECHMC :)
United StatesCaCl
It is especially helpful when the quality of your milk is questionable. In other words, when you donāt know what temperature was used during pasteurization.
United StatesBought for cheese, bought bigger for everything else!
The 1 oz. size worked great and lasted me some time only making a batch of cheese a week or so. But by the time it came to buy more, I had came across a reference to using calcium chloride in canning and found it extremely convenient that NECMSupply offered it in larger (I got a pint) volumes.
United States