Add to goat milk or cow milk for a firmer curd.
Calcium chloride is an additive used with store-bought milk and goats milk to create a firmer setting curd for easier cutting when making hard cheese. The heat-treating process most commercial milk goes through decreases the amount of calcium leading to a less firm curd. The natural homogenization of goat milk also leads to a less firm curd.
- 1 oz. bottle.
- Each bottle contains enough calcium chloride to treat 45 gallons of milk.
- Usage Rate: Use as directed by your recipe or dilute 1/4 tsp. in 1/4 cup water for each gallon of milk.
- Note: Do NOT use calcium chloride when making Mozzarella. It will keep the curds from stretching.
Store in a cool, dark place.
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I'm pretty new to cheese making. Until I bought this I had terrible luck. My success rate was approximately 50%. I must have poured a dozen and a half gallons of milk down the sink over the course of my first year in cheese making. I wrote to dairies about ultra pasteurizing, went all over town to get milk from different places, and second guessed everything I did. I though it was my fault so much of my milk didn't set. It wasn't me it was my milk. I've made cheese 6 times since ordering this product. Every batch has set perfectly. This is a small price to pay for how much the product has helped me.