|
|
|
Calcium Chloride - 1 Pint |
|
|
|
|
Calcium Chloride is used with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.
CONTAINS: 1 pint Calcium Chloride
YIELD: Each pint bottle contains enough Calcium Chloride to do approximately 768 gallons of milk.
DIRECTIONS: Using 1/4 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly.
NOTE: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
|
|
SALE! SALE! SALE!
Check out our
Sale Item page
for discounts on
select merchandise.
What's New
Great DVD's
Cheese Slices
Best Selling Set
Mozzarella Special save $16.95
The Cheese Queen is in Food and Wine and Barbara Kingsolver's new book Animal, Vegetable, Miracle!
Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!
In Peace,
Ricki, the cheese queen | |