Calcium Chloride with Dropper Cap - 50 ml
50 ml, 125 ml, 1 litre and 4 litre sizes available.Rated 5/5 based on 1 reviews.
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Calcium Chloride Solution for Cheese Making
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.
Yoghurt: The addition of a few drops per litre of milk can help strengthen the curd, making a thicker yoghurt.
The Magic ingredient!By: Jenny on 23 June 2020The calcium chloride does exactly what it is meant too. It consistently produces a thick, homogenous style of yoghurt. Never runny or watery, just exactly as it should. I’ll keep using this product, for sure!
Calcium ChlorideBy: Basia Sachon on 30 March 2019I would certainly recommend this product. It really helped make my homemade yogurt thicker, yum!!
Good size, great price.By: Brendan Heffernan on 26 March 2019A good size bottle, great for your home cheese maker who makes fairly regularly. If you make cheeses that need to soak in brine, the large volume of this bottle will ensure you always have CaCl2 to add to the brine to assist in stopping your cheese going slimy.
Nice Thick YoghurtBy: Lauren Dikson on 8 August 2018Just a few drops of this makes a lovely thick yoghurt, I would recommend!