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Make Cheese Inc.

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Make Cheese Inc.

Calcium Chloride

4.5 (1,234)

Sold 100+ last 30 days

20% off first order

$6.00

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Black

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Calcium Chloride (1 lb)

Restabilizes milk structure: Ensures proper curd formation for cheese making
Accelerates curd set: Helps achieve firm, stable curd quickly
Compatible with various milk types: Works with homogenized, pasteurized, or frozen milk
Adjustable dilution rate: Use 1/4 teaspoon per 4 liters of milk for precise application

Summarized by Shop

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 at certain times of the year, when firm curd is hard to obtain due to changes in animal diet and stage of lactation.
2 oz
Rate of use: Using 1/4 teaspoon for eac

Form: Solid
Net Weight: 95 g (2 oz)
Dilution Rate: 1/4 teaspoon per 4 liters (1 gallon) of milk
Preparation: Mix with distilled water before adding culture
Allergen Information: Contains milk

Summarized by Shop

Make Cheese Inc.