Calcium chloride is an essential cheese making ingredient. Calcium chloride will help milk coagulate better, especially when using milk which may be low in milk solids and/or overheated, or if using goat's milk or store bought milk which is pasteurized. Use ¼ tsp. (1.2ml) of liquid calcium chloride per 2 gal.(7.5l) of milk. Add calcium chloride when adding rennet.
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