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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 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.
Questions on Calcium Chloride
2 Item(s)
- 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. - Do you find this question helpful? Yes No
- 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.
- Do you find this question helpful? Yes No
- Is this product vegetarian? or does it come from animals? Also, does it contain any alcohol?
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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.