50 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

Fermenting Vegetables:

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

 

(1175)

SKU 1175
Barcode # 820103429023
Brand GLA
Shipping Weight 0.0850kg
What a difference a few drops of CaCl2 makes.
By: on 18 April 2022
I got some more of the Tangy Yoghurt culture and decided to try the Calcium Chloride as I've never added it before. It makes an amazing difference to the thickness of the yoghurt. I make my yoghurt from lite milk and it can tend to be a little loose and watery - not any more! Highly recommend you try this.
(5)
Calcium Chloride
By: on 5 March 2022
Happy with product and is working as promised.
(5)
Worthwhile Product.
By: on 16 February 2022
Helps create a rich, firm yoghurt and lasts forever as you use so little!
(5)
Awesome texture
By: on 4 December 2021
Easy to use. Results are fantastic, the consistency and texture of the yoghurt is just as good as any store bought yoghurt I have ever had
(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)

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