Calcium Chloride Solution for use in cheesemaking - 5L Container

Description

• Used in cheesemaking, ideal with homogenised milk & goat's milk
• Calcium Chloride can be added to homogenised milk to help re-balance the calcium damaged during the homogenisation process and heat treatments carried out on the milk

Calcium Chloride 33% Solution for cheese making. Calcium Chloride can be added to homogenised milk to help re-balance the calcium damaged during the homogenisation process and heat treatments carried out on the milk. It can help produce a firmer curd and increase the yield at the same time. Also commonly used with goats' milk for the same reason. The solution is presented here in a 5 L container. Directions for use: After heating the milk to the desired temperature, add the Calcium Chloride (before adding your cheese culture) at around 1tsp per gallon (approx. 4.5L). This will vary depending on the recipe - some recipes call for much less. It is advisable to start by using less and add more the next time, as required. When adding Calcium Chloride to milk, it is best to mix it with a small amount of water first (around half a cup full) to ensure that is distributed evenly throughout the milk and then stir thoroughly. Use bottled water or water that has been boiled and allowed to cool. Avoid chlorinated water, which can affect the cheesemaking process.

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