If you make a lot of cheese and use a lot of Cal.Chl. mixing the dry into water is easy and very cost effective. 4 oz. plastic bottle included.

(add 1/4 of the 2 oz. dry form into the 4oz.plastic bottle)

The following concentration is mixing the dry form into water.

• 1/4 teaspoon (1.2ml) in 1.25 gallons (148ml) provides 32.5 ppm calcium and 57.75 ppm chloride as CL.
• 2 oz.(56.7g) Makes 16 oz.(473ml) of liquid calcium Chloride.
• 8 oz.(226.7g) Makes 64 oz.(1.89liters) of liquid calcium Chloride.

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.

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