Calcium Chloride Liquid

Calcium Chloride will help with store bought milk, cold stored raw milk and goats 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.

Ingredients:

• Calcium Chloride (concentration of 30-32%)

Yield: 2 oz | 48 gallons of milk

Storage: Store in a cool, dark location

Directions:
Dissolve 1/4 tsp of calcium chloride for every gallon of milk in 1/4 cup cool, non-chlorinated water. Add to milk before adding culture.