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

 125 ml of Calcium Chloride - with Dropper Cap

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. If making yoghurt a 50 ml bottle is enough for over 300 kilos of yoghurt.

Making Tofu:

Add two to three teaspoons of Calcium Chloride to a litre of heated soy milk to create curds suitable to press into tofu.

Fermenting Vegetables:

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

 

 

(1085)

SKU 1085
Barcode # 646492140680
Brand Green Living Australia
Shipping Weight 0.1800kg
Calcium Chloride - 125 ml
By: on 21 March 2025
Great product. Easy to use.
(5)
Supporting Small Business
By: on 8 January 2024
A must have when making yoghurt is Calcium Chloride. Can't fault this small business, they're extremely helpful with product information and provide an outstanding service.
(5)
calcium
By: on 5 December 2023
good
(5)
Makes life simple
By: on 17 June 2023
I use Calcium Chloride to make thick yogurt the easy way - with long-life milk. No long simmering at precise temperature. 10 minutes and then forget… Warm 2lt long-life in the microwave Add 18 drops Calcium Chloride Add 1.5 cups milk powder Into the yogurt maker Done… 10 mins tops Great product.
(5)
Makes thick yogurt from UHT milk
By: on 10 May 2022
Without the Calcium Chloride I found it impossible to get thick yogurt from UHT milk. With it, Using full-cream UHT milk to make yogurt is soooo simple with no complicated heat treatment regime. Preparation time is 10 minutes, tops; 24 hours (or less) in the electric yogurt maker and it's done. - 2 litres full-cream UHT milk - 20 drops of the Calcium Chloride - 2/3 cup of powdered milk - 24 hours (or less) in th electric yogurt maker Genius
(5)

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