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Calcium Chloride - 1 Pint

Item #:C14P 

   Our Price: $25.00
Quantity
Availability: Discontinued
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This item is now available at the following link: http://www.cheesemaking.com/CalciumChloride.html
How do I know if I need to use Calcium Chloride?

Any milk that has been pasteurized and cold stored should have Calcium Chloride (CaCl) added. The reason for this is because the calcium originally in the milk slowly becomes soluble and cannot be used to form a firm curd. The exception is Mozzarella because the stretch depends on the calcium leaving the curd. Some fresh milks may need  CaCl added if the curd is not firm enough due to poor calcium in the milk, caused by either season or poor diet.
This information applies to both hard and soft cheeses.

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