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Calcium Chloride Solution for Cheese Making, Enhance Cheese Texture and Yield, Ideal for Home Cheese Makers and Cheese Enthusiasts, Food-Grade, Easy-to-Use Liquid Formulation - 1 Litre

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Product ID: 254519665

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cheese and yogurt making

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About the item

Used in cheesemaking, ideal with genised milk & goat's milk.
Presented in 100ml dropper bottle or 1 Litre sized bottle.

Calcium Chloride 33% Solution for cheese making. Calcium Chloride can be added to genised milk to help re-balance the calcium damaged during the genisation process and heat s carried out on the milk. It can help produce a firmer curd and increase the yield at the same time. Also commonly used with goats' milk for the same reason. The solution is presented here in a 100ml dropper bottle. Also available in a 1 Litre bottle. Directions for use: After heating the milk to the desired temperature, add the Calcium Chloride (before adding your cheese culture) at around 1tsp per gallon (approx. 4.5L). This will vary depending on the recipe - some recipes call for much less. It is advisable to start by using less and add more the next time, as required. When adding Calcium Chloride to milk, it is best to mix it with a small a of water first (around half a cup full) to ensure that is distributed evenly throughout the milk and then stir thoroughly. Use bottled water or water that has been boiled and allowed to cool. Avoid chlorinated water, which can affect the cheesemaking process.

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