Please note: All store bought bottled milk will need some calcium chloride.
Pasteurisation and the subsequent cooling and cold storage of milk reduce the rennet coagulation properties of the milk. The addition of calcium chloride assists in reversing this change and is required in all milk that has been heat treated and then cooled, such as commercially pasteurised milk.
In a perfect world, milk should be pasteurized immediately before cheese making, and should not be cold stored before use. If this cannot be achieved, then use Calcium Chloride.
These tablets are made with microbial enzymes which contain no animal products. Each tablet is scored into 4 segments for ease of use. When used in making hard cheeses 1 tablet will set 50 litres, in approximately 45 minutes. (When using homogenised and pasteurised milk from the grocery store, or adding Lipase to your cheese, you may need to add a little more rennet.)
These tablets will last indefinitely in the freezer, and contain NO wheat starch or other gluten products.
We ship these products Australia wide, however they do require long term storage in a refrigerator or freezer, on arrival. Extended time out of a refrigerator or freezer will decrease the shelf life.
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