Calcium Chloride
(2 oz)

Gives a Firmer Setting Curd

Brand: New England Cheesemaking Supply    Item Number: HM606


In Stock! Ships from Northern CA.


In Stock! Ships from Northern CA.

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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.
  • 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.

Use Instructions

Using 1/4 teaspoon for each gallon of milk, dilute in 1/4 c. water. Bring milk to proper temperature and add before adding your culture.

What You May Need

Shipping Information

Shipping Weight: 0.25 lbs. Dimensions: 5"L x 1.5"W x 1.5"H


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