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.