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  • Calcium Chloride
  • Calcium chloride for cheesemaking

Calcium Chloride - Liquid


Product Description

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 pasturized milk. 

Four convenient sizes

  • 1 oz. (29.5 ml)
  • 4 oz. (118 ml)
  • 8 oz .(236 ml)
  • 1 pint (.43 liter)


¼ tsp. (1.2ml) per 2 gal.(7.5l) of milk. Use when adding rennet.

Kosher Certified


Shipping included within the 50 United States




Other Details

Short Description:
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.

Product Reviews

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  1. Good product

    Posted by Amir on 29th Oct 2017

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

  2. 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.

  3. Good product

    Posted by Maggie on 25th Mar 2015

    It works very well with supermarket milk of any brand

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