Calcium chloride 33% solution for cheese production
All prices exclusive of VAT where applicable
Calcium Chloride Solution for cheese making.
Calcium chloride is used for both goats' milk and milk bought from the shop. This helps improve the setting of the curd for hard cheeses.
Goats' milk produces a softer curd so calcium chloride can be added.
With store-bought milk, the pasteurisation process can lower the calcium levels. Add 1/4 teaspoon per 2 gallons of milk to help increase the calcium levels of shop bought milk and goats' milk.
Add at the same time as the rennet.
The solution is presented in a 100ml dropper bottle for accurate dosing or 1 Litre bottle.