Calcium chloride is an¡Åadditive used in cheesemaking¡Åused with store-bought milk and goats milk to¡Åcreate a firmer setting curd for easier cutting¡Åwhen making of hard cheeses.¡Å The heat-treating process most commercial milk goes through decreases the amount of calcium leading to a less firm curd.¡Å The natural homogenization of goat milk also leads to a less firm curd.
Calcium chloride¡Åis often needed when the milk used for cheesemaking has been pasteurized and/or homogenized. During processing, the chemical structure of milk is changed, sometimes drastically. Those changes include a slight decrease in calcium levels within the milk. Calcium is necessary for proper curd formation. By adding calcium chloride to the milk before adding the coagulant, calcium levels are restored.
Calcium chloride is commonly used in making some goat cheeses, which can have a less firm curd due to goat milk's natural homogenization.
1 oz. bottle.
Each bottle contains enough calcium chloride to treat 45 gallons of milk.
Usage Rate: Use as directed by your¡Årecipe¡Åor dilute 1/4 tsp. in 1/4 cup water for each gallon of milk.
Note:¡ÅDo¡ÅNOT¡Åuse calcium chloride when making Mozzarella.¡Å It will keep the curds from stretching.