Calcium Chloride - Liquid

$13.00
$9.97
(You save $3.03 )
Calcium chloride can be used to help you milk coagulate better when making homemade cheese. Can be used on overheated, goat's milk or pasteurized milk. Add calcium chloride when adding rennet during the cheesemaking process.

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

Kosher Certified

 

Shipping included within the 50 United States

 

 

 

What Our Customers Say

  • 5
    Very good

    Posted by Unknown on 3rd Feb 2018

    Very good product

  • 5
    Excellent

    Posted by Unknown on 15th Jan 2018

    Even though this is the first time I make cheese, it went very well.

  • 5
    Sets Goat Milk

    Posted by Timothy Conner on 5th Dec 2017

    Helps set goat milk

  • 5
    Good product

    Posted by Amir on 29th Oct 2017

    Very good product. I used it to make feta cheese.

  • 5
    What do I know!

    Posted by Rooky on 26th Jan 2017

    Just a beginner , really not experienced enough to help much. Seem work . If The Cheese Marker said I need it then I need it.

  • 5
    Good product

    Posted by Maggie on 25th Mar 2015

    It works very well with supermarket milk of any brand