Ingredient - Calcium Chloride

Calcium Chloride

Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.

Contains: Calcium Chloride (concentration of 30-32%)

Yield: This two ounces contains enough Calcium Chloride for 48 gallons 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.
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.