Calcium Chloride
*Actual product may vary slightly from picture.

Calcium Chloride

SKU: 1177
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 1 Year Warranty
Create a firmer setting curd when making hard cheese
  • Restores calcium back to store bought milk
  • Helps to ensure a firm curd
  • 50ml will treat 25 gallons of milk
  • Store in a cool, dark place
  • Will last indefinitely if stored properly
  • Made in the U.S.A.
Adding calcium chloride is added to store bought milk which is pasteurized and homogenized to restore calcium content.

Yield: 50ml (1.69 oz.) will treat 25 gallons of milk

Directions: Using 1/4 teaspoon for each gallon of milk, dilute in 1/4c. non-chlorinated water. Bring milk to proper temperature and add before adding your culture. Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.

Storage: Store in a cool, dark place. Will last indefinitely if stored properly.
  • 50 ML = 1.69oz
  • Use .5ml per liter/quart of milk. Add to milk before adding culture and or rennet
  • 50 ml/.5 = 100/4 = 25
  • 50ml will treat 25 gallons of milk

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