New England CheeseMaking Supply Co. Calcium Chloride | 2oz

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. This 2 oz bottle of calcium chloride will treat up to 96 gallons of milk.

New England Calcium Chloride Features:

• 2 Ounce Bottle of Calcium Chloride
• Calcium Chloride (concentration of 30-32%)
• Two ounces contains enough Calcium Chloride for 96 gallons of milk
• Helps store bought milk and goats milk to give a firmer setting curd
• Will keep the curds from stretching.
• Do not use Calcium Chloride when making Mozzarella
• Store in a cool, dark place
• Calcium chloride will last indefinitely if stored properly

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.