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.


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.



SKU 1175
Barcode # 820103429023
Brand Green Living Australia
Shipping Weight 0.0850kg
Quality products
By: on 24 March 2024
Excellent for making a firmer yogurt only a few drops needed.I also have a yogurt maker from this company ,ive had for several years it has never failed me.As the company says the best yogurt maker in Australia.This company is fast with their deliveries!
Calcium chloride
By: on 14 November 2023
I have not used it as yet, but I intend to use it as a coagulant in tofu.
By: on 12 November 2023
Invaluable aid to set yoghurt. There is nothing as good as tangy Greek homemade yoghurt
Wouldn’t buy elsewhere
By: on 8 October 2023
I’ve been buying green living products for around 5 years. I make my own yoghurt weekly using their yoghurt makers (I have 2) and their cultures and calcium chloride. I end up with the best tasting yoghurt - everyone comments on how good it is, with just a bit of prep required. I have made the yoghurt without the calcium chloride, but I prefer the thicker texture when I use it.
yoghurt making game changer
By: on 6 August 2022
Wow! I have been making yoghurt for years and had learned to put up with the uncertainty of whether my yoghurt would set or not. This has changed everything! My yoghurt is perfect - creamy, tangy and delicious - with a firm set. Never going back. Thanks to Valerie for the how-to videos - so simple and straightforward in presentation and very informative.

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