Wholesale Accounts Only-Minimum Order 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. Repackaging Kosher Cert Is Not Currently Active.
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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