Calcium Chloride (2 oz)

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: 2oz. Calcium Chloride

YIELD: Each 2oz. bottle contains enough Calcium Chloride to do 96 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.

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



NOTE: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.