About This Product
READY TO USE LIQUID CALCIUM CHLORIDE SOLUTION
When making cheese at home with store bought pastuerized milk (as opposed to raw milk), Calcium Chloride is used to help your milk coagulate more effectively to better curd production.
note - we do not recommend using 'ULTRA' Pasteurized milk for making cheese; however store bought pasteurized milk will work great for cheese making when adding Calcium Chloride.
You may also need to use calcium chloride when using goat's milk.
Calcium chloride is added prior to adding your rennet.
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)
- 16 oz. (.43 liter)
Usage:
Use just before adding rennet.
¼ tsp. (1.2ml) per 1-2 gal. of milk.
1/2 tsp per 3-5 gal of milk
Shipping included within the 50 United States