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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 1/8 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.
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