Calcium Chloride Solution for Cheese Making, Yoghurt Making & Fermenting Vegetables

Strength: This is a 30% calcium chloride solution

Cheese Making:

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.

Fermenting Vegetables:

Adding a teaspoon per kilogram of vegetable will help keep your fermented vegetables crisp.



SKU 1084-ALL
Brand GLA

A useful addition

By: on 23 June 2021
This product when added to my yoghurt recipe, ensures a smooth creamy result every time.

Does what it's meant to

By: on 15 June 2021
I bought this to thicken up my yoghurt. It works really great. Wish I'd known about it ages ago.

Makes a difference

By: on 7 February 2021
Surprised about how much smoother yoghurt was, very pleased

Does the trick!

By: on 25 September 2020
The 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.


By: on 23 September 2020
Since I have added this product to my yoghurt, it is thick and creamy !

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