Calcium Chloride, 2 oz.

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  • Regular price $3.95


Calcium chloride helps to restore the calcium balance back to pasteurized and/or homogenized milk to create a firmer curd.

  • Use 1/4 teaspoon per gallon of milk diluted in 1/4 cup water.
  • Add to milk at proper temperature before adding culture and/or rennet.
  • Calcium chloride concentration of 30-32%

It is not recommended to use calcium chloride when making mozzarella.  It will keep the curds from stretching.

Store in a cool, dark place. Will last indefinitely if stored properly.

2 oz. bottle.