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Calcium Chloride

Calcium Chloride (C14)

4.78 stars, based on 32 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: One ounce contains enough Calcium Chloride...
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Reviews 21-32 of 32

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

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  • size%20holds%20enough
  • %20but%20not%20too%20big.
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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%27t%20what%20I%20was%20needing
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.

Really makes the cheese

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  • quality
  • price
  • Makes%20for%20a%20better%20gouda
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  • None
From:
I use the calcium chloride for gouda and I get much firmer curds and more delicious cheese. I've read it helps restore the milk's calcium that is lost through heat treatment. This is a high quality product that does the job! Great that it has an indefinite shelf life too.

RESERVE CHEESE WHEELS

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  • delivered%20within%20a%20week.
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From:
Great prices..and low shipping rates...THANKS!

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!!

Very Effective

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Pros:
  • It works!
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  • None really.
From: Washington
I love a product that does what it's supposed to do, which is becoming more and more uncommon. As a novice, I attempted to make cheddar with ordinary, pasteurized, vitamin D, whole milk from the supermarket. The curd didn't set well at all and instead of cheddar, I ended up with a pretty decent ricotta. At least the milk didn't go to waste.



Then I found out about New England Cheesemaking Supply Co. calcium chloride and picked some of this up locally from a homebrew shop. It worked perfectly! The exact same recipe created a perfectly firm curd and a delightful cheese.



Literally the only change I'd suggest is to put the concentration information on the label, as I was just following your recipe for making brine and had to come back to the site to make sure it was the proper strength.

Worked as advertized

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From:
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%20well
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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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From:
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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From:
Don't question how to make the proper calcium chloride solution for your cheese making - this product is ready to use.

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Reviews 21-32 of 32