Cheese Liquid Calcium Chloride 60ml

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  • Regular price $8.00

Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield.

Do not use Calcium Chloride when making Mozzarella, it can prevent the curds from stretching.

1 oz | 24 gallons of milk
2 oz | 48 gallons of milk


Dissolve 1/4 tsp of calcium chloride for every gallon of milk in 1/4 cup cool, non-chlorinated water. Add to milk before adding culture.