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"Blessed are the cheesemakers" ~ Monty Python
Calcium Chloride will help milk coagulate better, especially when using milk which may be low in milk solids and/or over heated. Or if using goat's milk or store bought milk which is pasturized. Use liquid calcium chloride ¼ tsp. (1.2ml) per 2 gal.(7.5l) of milk. Add calcium chloride when adding rennet.
(click here for spec sheet) Click here to see Kosher cert.
Kosher Certifications: For those who wish to see the Kosher certifications from the manufacturer, refer to each product listing.
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