Calcium Chloride

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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 1 oz. bottle contains enough Calcium Chloride to treat 45 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.

Questions on Calcium Chloride

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  • From Bass at 3/12/12 10:11 PM
    • Is this product vegetarian? or does it come from animals? Also, does it contain any alcohol?
    • This is a salt of calcium and chlorine. You can find some information at http://en.wikipedia.org/wiki/Calcium_chloride. There are no animal products, and no alcohol in it.
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  • From Emily at 11/8/12 1:24 PM
    • How long will this keep in the refrigerator? I have the same question regarding the liquid rennet.
    • Calcium Chloride is a salt solution and will keep indefinitely when stored in a cool, dark place.

      Liquid Rennet should be stored in the refrigerator and lasts from 2-6 months, depending on type. See product page for specific information.
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