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.