About This Product
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.
Four convenient sizes
- 1 oz. (29.5 ml)
- 4 oz. (118 ml)
- 8 oz .(236 ml)
- 1 pint (.43 liter)
Usage:
¼ tsp. (1.2ml) per 2 gal.(7.5l) of milk. Use when adding rennet. 32-33% concentration
Shipping included within the 50 United States
