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.
- Q & A
- Related Recipes
- goat milk
- New England
- Calcium Chloride
Does the job!
Wonderful! I'm still a novice cheese-maker but it definitely does the job and helps to form curds.
Using Calcium Chloride in vegan "cheese"
I am very happy with the product. I am a vegan "cheese" and I am experimenting with traditional cheese making processes to see what the outcome is. The Calcium Chloride has helped firm up the nut meat helping to create harder firmer cheese.
Every year I freeze my raw goat milk during summer time and make cheese during the winter months when it is not so busy....I add the calcium chloride to the milk which gives me perfect curds to cut, and the cheese always turns out great no matter if it is hard or soft cheese....I would highly recommend this product as it gives you flexibility as to when you make cheese !!!!!
It's an amazing product, highly recommend.