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Valerie
& David Pearson's Green Living Australia .com.au |
(07) 3133 1673 Unit 14 - 25 Parramatta Rd, |
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Calcium Chloride
The addition of Calcium Chloride generally improves the rennet coagulation properties of your milk and this is particularly true when using pasteurised milk from the grocery store
Pasteurising and then cold storing milk impairs the milk’s rennet coagulation properties, reduces the recovery of protein and fat, and reduces cheese yield. There is a scientific explanation that we will not go into here; however, the addition of Calcium Chloride, which is a salt solution, solves this problem with milk purchased from the grocery store, and allows you to make cheese with this milk by restoring the milk’s ability to coagulate and form a good curd with the addition of rennet.
You will use 1/4 tsp per 8 litres of milk. Calcium Chloride can also be used in yoghurt making. It will keep indefinitely, preferably in your refrigerator. Calcium Chloride 50% Solution
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