Make Cheese - Calcium Chloride - 95g(2oz)

Hashbrowns Homestead Supplies Verified independent store

→

Calcium Chloride is used when making cheese from homogenized, pasteurized or frozen milk to help restabilize milk structure and hasten curd set. Calcium Chloride can also be used a t certain times of the year, when firm curd is hard to obtain due to changes in animal diet and stage of lactation. 95 g Rate of use: Using 1/4 teaspoon for each 4 L (1 gallon) of milk. Dilute 1/4 tsp in 1/4 cup of distilled water. Bring milk to proper temperature and add before adding your culture. Show more