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.
Shipping included within the 50 United States
Posted by Amir on 29th Oct 2017
Very good product. I used it to make feta cheese.
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.
Posted by Maggie on 25th Mar 2015
It works very well with supermarket milk of any brand