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.

Yoghurt: 

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.

 

(1084-ALL)

SKU 1084-ALL
Brand GLA

Yoghurt making

By: on 16 August 2021
Homemade yoghurt is much thicker when a couple of drops of calcium chloride are used. The bottle will last for ages.
(5)

Yoghurt making

By: on 16 August 2021
Homemade yoghurt is much thicker when a couple of drops of calcium chloride are used. The bottle will last for ages.
(5)

A useful addition

By: on 23 June 2021
This product when added to my yoghurt recipe, ensures a smooth creamy result every time.
(5)

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.
(5)

Makes a difference

By: on 7 February 2021
Surprised about how much smoother yoghurt was, very pleased
(5)

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