About This Product
Calcium Chloride Liquid 10 Units
Two convenient sizes
- 1 oz. (29.5 ml)
- 4 oz. (118 ml)
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 pasteurized. Use liquid calcium chloride ¼ tsp. (1.2ml) per 2 gal.(7.5l) of milk. Add calcium chloride when adding rennet. Our Calcium Chloride is mixed at a 32-33% concentration.
If you're using our calcium chloride granules, the first step is to mix the dry product with water so that you can obtain a precise concentration of 32-33%. In order to achieve this, dilute the calcium chloride by combining it with filtered water in the following ratio:
Mixing instructions: Pour 3.3oz.(97ml) of cold water into the 4oz. bottle. Add 1oz.(by weight) of the CC granules. Mix & allow to cool, add the remaining 1oz. of CC granules. Wait for the CC solution to cool and clarify. This will make a 32-33% solution. To make larger quantities of the liquid calcium chloride, use multiples of the above amounts.
Of this liquid, use a quarter teaspoon (1.2ml) per every 2 gallons (7.5L) of milk in your recipe. To make measuring and mixing easy, this kit includes its own a plastic bottle. On top of being great for home cheese making, these calcium chloride granules are also a must-have addition to any of our cheese making kits. Lastly, remember to have fun – cheese making is chemistry, an experiment and a bit of an art.
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