Calcium Chloride with Dropper Cap - 50 ml
50 ml, 125 ml and 1 litre sizes available.
Calcium Chloride Solution for Cheese Making, Yoghurt Making & Fermenting Vegetables
Strength: This is a 30% calcium chloride solution
The addition of Calcium Chloride generally improves the rennet coagulation properties of your milk and this is particularly true when using pasteurised milk that has been stored in a refrigerator.
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.
The addition of a few drops per litre of milk can help strengthen the curd, making a thicker yoghurt.
Adding a teaspoon per kilogram of vegetable will help keep your fermented vegetables crisp.
A useful additionBy: Joy Secomb on 23 June 2021This product when added to my yoghurt recipe, ensures a smooth creamy result every time.
Does what it's meant toBy: Jo Low on 15 June 2021I bought this to thicken up my yoghurt. It works really great. Wish I'd known about it ages ago.
Makes a differenceBy: John Togno on 7 February 2021Surprised about how much smoother yoghurt was, very pleased
Does the trick!By: Faye Campbell on 25 September 2020The addition of a couple of drops per litre of the calcium chloride has enabled the finished yoghurt to be a great, thick consistency. Very happy and will continue purchasing.
ReviewBy: Cathy on 23 September 2020Since I have added this product to my yoghurt, it is thick and creamy !
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