Happy Cheese Makers Since 1978
Calcium Chloride

Calcium Chloride (C14)

4.76 stars, based on 29 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 29

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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.

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i'd buy this again!

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  • Price
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Great product. Great amount for the price. Will definitely be getting this again when I need it.

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I wasn't a fan of this product. When I got it, It had leaked all over the other items in my order. Luckily the molds and cultures I had ordered were in another plastic bag which protected them. The cap was loose enough that I had to transfer it to another bottle. Given that the top was covered in tape when I received it, it looks like maybe they were aware of the problem with the seal.

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
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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!

Calcium chloride

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From: Ma
<p>Perfect. The product was excellent the discription on its use was exact and my cheese was better. Arrived quickly and intact</p>

Calcium Chloride

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  • Tasty
  • Easy
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Used to make Mascarpone for the first time.

It turned out great!

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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  • quality
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From: KS
Worked great for me while I was using store milk. Highly recommend.

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 !!!

I'll buy again. Nice size and good price.

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  • size holds enough
  • but not too big.
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From: SoCal
Great product and good amount for the price paid.

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.

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Reviews 1-20 of 29