Happy Cheese Makers Since 1978
Calcium Chloride

Calcium Chloride (C14)

4.85 stars, based on 20 reviews
Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.CONTAINS: Calcium Chloride (concentration of 30-32%)YIELD:  ALL NEW SIZE: One ounce contains enough...
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Reviews 1-20 of 20

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From:
Accidentally omitted the calcium chloride to my store bought whole milk and really noticed the difference in my gouda, so I'll be using it conscientiously until I can get my goat's and milking cow.

A must for store bought milk

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From: Shawnee Colorado
I always use this when using store bought milk. Makes a big difference in overall taste and curd structure.

A staple item

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  • inexpensive
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From: California
I somehow seem to forget to re-order this each time I have purchased from Cheesemaking... but this is an essential item to have for both making brine and supplementing pasteurized milk. I prefer to use liquid rennet and calcium chloride because of the ease of use. Excellent product and I appreciate the low price.

Calcium

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  • Easy to use
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  • None
From:
Even though I purchase milk from a dairy, occasionally I buy store bought milk. This is the answer to that over processed over heated store bought stuff. Milk sets up everytime.

Calcium Chloride

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From: Michigan
Awesome product! Love the liquid so easy to use. New England Cheese is awesome to deal with always great products!

Constant use

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From: Lawrence, Kansas
We use this in nearly every cheese we make, since we use pasteurized milk. Always have had good results with this,.

Easy to use no Calculations

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From: Idaho
This is great because it is easy to use, and you do not have to make some calculation and mix first. I have used dry Calcium Chloride before and it is just one extra hassle to store the dry portion, and then mix when you need it. With this I just drip it into my spoon and then into the brine. The lid can pop off the bottle if people knock it over.

Good for store milk

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From: Alexandria
I use it with sore milk and the results are better curds. Never expires and is always good to be in my fridge.

Great

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  • None
From: Tacoma, WA
Thanks for helping me make cheese.... Best thing ever...

Great product

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Product is as expected. Perfect for first time cheese makers.

Website is outstanding, with step by step instructions for first time makers.

I dont have access to farm fresh milk

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From: Edmonton ,Canada
I am only able to use store bought milk, I believe this has really made a huge difference in my lovely cheeses I create.

I too picked up a larger bottle!! Use it all the time!

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From: Maynard
Great for Feta - which I make a TON of -

Thank you for a GREAT product !!!

not what I need

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  • none
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  • wasn't what I was needing
From: north central AR
I was looking for a way to firm up the curd of my lactic cheese and cottage cheese and thought this might help. I am using fresh raw cow's milk. It didn't seem to help firm up the curd at all.

one question

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From: CHINA
is that means I need adding this calcium chloride first into the milk and start to heat the milk, and then adding the culture? I usually adding this after the culture.

THE help for store bought milk!

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From: Arkansas
Don't make cheese without this if you are using store bought milk. It is a must!! :) Set up was great and made cutting the curds with such an ease. Great great great!!

Worked as advertized

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The calcium chloride provided really helped with the formation of the curds. I was using homogonized milg so needed to add some calcioum back in to help the curd structure. No issues.

Works good

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From: Santa Fe, NM
Finding store-bought milk that will make the proper curds is sometimes hard to find. The cheesemaker whose milk source is the grocery store needs to try milk from different stores to find one that works-ie; makes curds. That is because there is a temperature range for pasteurization and each farm supplier to the grocery store can do it at a lower or higher temperature, all legally pasteurized. We as cheesemakers need to find milk that is pasteurized at the lower temps or it may not make curds which can be very frustrating. So we need to first find a store-bought milk that will make curds and then use Calcium chloride to help ensure it making curds.

Works well

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  • Work well
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  • None
From: Pooler, GA
I tried a batch with and without this product using the same store bought milk. The curd was a lot more dense in the batch I used this in.

Worth it to buy the large size.

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I picked up the larger bottle after having gone through the tiny bottles. It depends on what kinds of cheese you typically make, but I was happy just getting the larger size so I won't have to worry for a while.

you don't have to be a chemist to use this

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Don't question how to make the proper calcium chloride solution for your cheese making - this product is ready to use.

Reviews 1-20 of 20