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.
|Brand||Green Living Australia|
Does the trick!By: Faye Campbell on 25 September 2020The 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.
ReviewBy: Cathy on 23 September 2020Since I have added this product to my yoghurt, it is thick and creamy !
Review Calcium Chloride with Dropper CapBy: Sammy on 14 August 2020Th Calcium Chloride makes such a difference to the texture of my yoghurt, I am a convert and won't go without it now. You use only the tiniest amount so the bottle just lasts and lasts, I have had it nearly a year making yoghurt every week and the bottle is still nearly full. I had a bit of a brain fade upon the initial opening of the cap, so it's actually broken but still seals. That might just be me, but perhaps clearer opening instructions could be beneficial, in case I'm not alone.
The Magic ingredient!By: Jenny on 23 June 2020The calcium chloride does exactly what it is meant too. It consistently produces a thick, homogenous style of yoghurt. Never runny or watery, just exactly as it should. I’ll keep using this product, for sure!