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- padelante

Calcium Chloride

SKU: 1613
Calcium Chloride
$4.49

Availability: In stock

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Description

Details

Calcium chloride is an additive used in cheesemaking used with store-bought milk and goats milk to create a firmer setting curd for easier cutting when 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.

  • 1 oz. bottle.
  • Each bottle contains enough calcium chloride to treat 45 gallons of milk.
  • Usage Rate: Use as directed by your recipe or dilute 1/4 tsp. in 1/4 cup water for each gallon of milk.
  • Note: Do NOT use calcium chloride when making Mozzarella.  It will keep the curds from stretching.
  • Learn more about using additives in home cheesemaking

 

Storage Information

Store in a cool, dark place.

 

Actual product may differ from image shown above.

 

Additional

Additional Information

UPC 00814598020537

Reviews

4 Reviews For "Calcium Chloride"

4 Item(s)
  1. Very good product

    by Margi on 08/18/2016

    Quality
    Price
    Value

    I was very happy because it was a very good product and i'll keep purchasing here in the future.

  2. Great quality

    by Aqua on 07/12/2016

    Quality
    Price
    Value

    It works wonderfully to make good cheese

  3. great products

    by padelante on 08/25/2015

    Price
    Value
    Quality

    Good price, fast delivery excellent products

  4. Finally my milk will set!

    by Maryintucsonaz on 06/16/2014

    Value
    Quality
    Price

    I'm pretty new to cheese making. Until I bought this I had terrible luck. My success rate was approximately 50%. I must have poured a dozen and a half gallons of milk down the sink over the course of my first year in cheese making. I wrote to dairies about ultra pasteurizing, went all over town to get milk from different places, and second guessed everything I did. I though it was my fault so much of my milk didn't set. It wasn't me it was my milk. I've made cheese 6 times since ordering this product. Every batch has set perfectly. This is a small price to pay for how much the product has helped me.

4 Item(s)

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Questions

Questions on Calcium Chloride

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4 Item(s)
  • From Patricia at 1/7/2016 12:24 AM
    • My recipe tells me to use 1/4 tbs of 32% calcium chloride. What is the concentration of this calcium chloride?
    • The concentration of our Calcium Chloride is 32% - 33%.
    • Do you find this question helpful?  Yes   No
  • From Francine at 1/25/2015 7:57 AM
    • Is this used to make calcium water needed to make vegan yogurt? Do you sell calcium powder on your site?
      Thanks
    • This product is used in cheesemaking. The calcium water called for in our vegan yogurt recipes is included in the box of Pomona's Pectin (http://www.culturesforhealth.com/pomona-universal-pectin.html)
    • Do you find this question helpful?  Yes   No
  • From Emily at 11/8/2012 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 3/11/2012 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

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