Calcium Chloride with Dropper Cap - 50 ml

50 ml, 125 ml, 1 litre and 4 litre sizes available.

RRP $6.00
SAVE $0.50 (8%)
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Recommended for culture and rennet products which are time and temperature-sensitive.

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.


SKU 1084-ALL

Calcium Chloride

By: on 30 March 2019
I would certainly recommend this product. It really helped make my homemade yogurt thicker, yum!!

Good size, great price.

By: on 26 March 2019
A 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 Yoghurt

By: on 8 August 2018
Just a few drops of this makes a lovely thick yoghurt, I would recommend!

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