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.
Handpicked for you by Roots & Harvest, a family-owned company, to make creating from scratch a bit easier.
- 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