Calcium Chloride

Add to goat milk or cow milk for a firmer curd. MORE INFORMATION Calcium chloride is an additive used with store-bought milk and goats milk to create a firmer setting curd for easier cutting when making hard cheese. The heat-treating process most commercial milk goes through decreases the amount of calcium leading to a less firm curd. The natural homogenization of goat milk also leads to a less firm curd. 1 oz. bottle. Each bottle contains enough calcium chloride to treat 45 gallons of milk. Usage Rate: Use as directed by your recipe or dilute 1/4 tsp. in 1/4 cup water for each gallon of milk. Note: DO NOT use calcium chloride when making Mozzarella. It will keep the curds from stretching. HOW TO STORE YOUR CALCIUM CHLORIDE Store your bottle of calcium chloride in a cool, dark place. Use by date on the bottle.