• About this item.
• Makes a firmer-setting curd when making hard cheese.
• Ideal for use with pasteurized milk or goat's milk.
• Concentration: 30-32%.
• Volume: 2oz.

• 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%) Form: Liquid 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 stored properly.