A staple of many cheesemaking recipes, calcium chloride is a must to have on hand for the cheesemaker who wants to experiment with a wide variety of cheeses.
From New England Cheesemaking (manufacturer):
Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.
CONTAINS: Calcium Chloride (concentration of 30-32%)
- One ounce contains enough Calcium Chloride for 24 gallons of milk
- Two ounces contains enough Calcium Chloride for 48 gallons of milk
- One pint contains enough Calcium Chloride for 384 gallons of milk
DIRECTIONS: Using 1/4 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly.