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
This product is a must for cheese making when using store biught milk! It definitely helps you get much better curds. I love it
I made mozzarella. It was amazing. I’m a new cheese maker. I am so excited!!!!
It worked beautifully. Made feta cheese and it came out yummy. Just purchased more to have on hand for my next cheese adventure
Haven’t tried it yet…..
This time of year I only think of making cheese! I’m sure if it’s like everything else I purchased it will be great!
A MUST have!
Always a staple of brining you simply need to have a BIG container in your fridge ready to get it done! Great stuff!