Details
Calcium Chloride is used with store-bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. The heat treating process most commercial milk goes through decreases the amount of calcium leading to a less firm curd. The natural homogenization of goat milk also leads to a less firm curd.
Each 2 oz. bottle contains enough Calcium Chloride to treat 96 gallons of milk.
Store in a cool, dark place.
Note: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
Attention!
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.