About This Product
theMilkman® Calcium Chloride for Cheese Making Liquid / 2 oz Bottle
ready to use for cheese making!
Add to milk prior to adding Rennet for stronger curd formation - especially effective for store bought homogenized milk.
(Not recommended for Mozzarella making as it can keep curds from stretching properly)
When making cheese at home you may be using a milk that is low in milk solids or you may have over-heated your milk. To help your milk coagulate better, you may need to use some calcium chloride. Calcium chloride is added at the same time you add you rennet. You may also need to use calcium chloride when using goat's milk or store-bought pasteurized milk. Our Calcium Chloride is mixed at a 32-33% concentration.
Ready to Use theMilkman® Liquid Calcium Chloride
- 2 oz bottle with dispensing cap
- ideal to use with store bought milk when making cheese
- add to milk before adding rennet
- follow your cheese making recipe!
- can use with up to 100 gallons of milk
Usage:
Use a couple of minutes just before adding rennet. 32-33% concentration
¼ tsp. (1.2ml) per 2 gal.(7.5l) of milk.
Use 1/2 tsp 3-5 gallons of milk
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