If you are making cheese at home, Calcium chloride is an essential cheese making ingredient.
Calcium Chloride is essential to getting great curds if you are using pasteurized milk.
Calcium chloride will help milk coagulate and give you great curd formation using pasteurized milk. Do NOT however use
ULTRA PASTEURIZED milk- even with Calcium Chloride you will not get good curds and you'll be frustrated.
Use ¼ tsp. (1.2ml) of liquid calcium chloride per 2 gal.(7.5l) of milk. Add calcium chloride just before adding rennet.
Calcium Chloride is easiest to use when purhased in liquid form; and it can be stored for a year or longer in a pantry at room temp.
Don't start making your cheese without it! (unless you are using raw milk of course!)