Liquid Calcium Chloride

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Calcium Chloride holds the firmness in pickling and canning vegetables, preserving their crispness. Calcium Chloride will also help store-bought milk, cold stored raw milk and goat 's milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield. Do not use Calcium Chloride when making Mozzarella, it can prevent the curds from stretching. Store liquid Calcium Chloride in the refrigerator until ready to use! Show more