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Calcium Chloride

Calcium Chloride

Regular price $15.95
Regular price $15.95
  • Select Size1 qt
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4.87 77 reviews

Description

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.

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

Calcium Chloride

Item# C14Q

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4.87
Customer Reviews
4.9 Based on 77 Reviews
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E
02/17/2020
Evgeni .
United States United States
Yes

Very satisfied with the product

DM
02/15/2020
Dino M. Fritz
United States United States
Works great!

I use this for making manchego and Gouda and have had no problem with it at all. Works perfectly!

Dino M. Fritz verified customer review of Calcium Chloride
BM
02/03/2020
Barbara M.
United States United States
Works great

I am new to cheesemaking, and setting up an inventory so I can make things without ordering first. This seems to be a staple for many recipes. So far, every one has come out great! And I feel so virtuous!

JG
02/02/2020
Jose G.
United States United States
Excelente

Ayudo muchísimo a mejorar el producto.

WP
01/17/2020
WADE P.
United States United States
MAYBE PART OF THE CHEESE

Still not having the best of luck with my cheese. Pretty sure this did what it was suppose to do, it has to be something I'm doing wrong.