Calcium Chloride 100ml for use in cheesemaking

Cheese And Yogurt Making

Calcium Chloride 33% Solution - 100ml bottle for cheese making.\nCalcium Chloride can be added to homogenised milk to help re-balance the calcium damaged during the homogenisation process and heat treatments 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. \n\nThe solution is presented here in a 100ml dropper bottle. Also available in a 1 Litre bottle.\n\nDirections for use:\nAfter 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 amount of water first (around half a cup full) to ensure that is distributed evenly throughout the milk and then st;