Makes a firmer-setting curd when making hard cheese.
Ideal for use with pasteurized milk or goat's milk.
Imported from USA.
Calcium Chloride (CaCl) is very useful when making hard cheeses
with store bought milk and goats milk. The added calcium results
in a firmer setting curd that is easier to cut when making hard
cheeses. Any milk that has been pasteurized and cold stored
should have Calcium Chloride (CaCl) added. This is because the
calcium originally in the milk slowly becomes soluble and cannot
be used to form a firm curd. The exceptions are Mozzarella,
Provolone and any other cheeses that requires stretching at some
point in the recipe. This is because the stretching requires the
reduction of calcium. Some fresh milks may need Calcium Chloride
added if the curd is not firm enough due to poor calcium in the
milk, caused by either the milk season or poor animal diet. This
information applies to both hard and soft cheeses.
Contents: Water, Calcium Chloride (concentration of 30-32%)
Yield: Two ounces (59mL) contains enough Calcium Chloride for 48
US gallons (182L) of milk. One pint (473mL) contains enough
Calcium Chloride for 384 gallons (1454L) of milk.
Directions: Using 1/4 teaspoon for each gallon of milk, dilute in
1/4c. water. Bring milk to proper temperature and add before
adding your culture.
Storage: Store in a cool, dark place. Will last indefinitely if
New England Cheesemaking Supply Calcium Chloride (2 Ounce)