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

50 ml of Calcium Chloride - with Dropper Cap

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.

 

(1175)

SKU 1175
Barcode # 820103429023
Brand Green Living Australia
Shipping Weight 0.0950kg
Calcium Chloride
By: on 13 May 2026
Effective, easy to use
(5)
Great
By: on 14 July 2025
I bought this to go with liquid rennet to make junket. My order arrived very promptly and product is working as it should. Excellent to do business with. Thank you!
(5)
Calcium drops.
By: on 22 April 2025
Must for perfect yoghurt.
(5)
calcium chloride
By: on 18 November 2024
order ed by phone the gentleman on the other end was very helpful delivery went smoothly will do it again
(5)
Calcium chloride
By: on 24 October 2024
Good product, thicker for yogurt
(5)

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