Calcium Chloride 1 ounce




Calcium Chloride is used when making cheese from homogenized, pasteurized or frozen milk to help restabilize milk structure and hasten curd set.  And now with most store bought milk ultra-pasteurized, the calcium has been removed from the milk.

Calcium Chloride can also be used at certain times of the year, when firm curd is hard to obtain due to changes in animal diet and stage of lactation.

  1oz bottle

Rate of use: same as for the rennet


  • Model: calch1

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