Happy Cheese Makers Since 1978
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    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 Calcium Chloride for 24 gallons of milk
    • Two ounces contains enough Calcium Chloride for 48 gallons of milk
    • One pint contains enough Calcium Chloride for 384 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.

    Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.

    STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly.

    NOTE: We purchase this product Certified Kosher OU in bulk. The product is then repackaged into smaller quantities without Kosher supervision, thus voiding the Kosher certification. We are not, nor do we make any representation to be, under kosher certification. 

    CLICK HERE to view a copy of the kosher certification for the bulk form of this product.

    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 exceptions are Mozzarella, Provolone and any other cheese that requires stretching at some point in the recipe. This is  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.

    Yes 

    No 

    Allergens 

    Description of Components 


     X Wheat  
       X Other Cereals containing gluten  
       X Crustaceans   
       X Eggs  
       X Fish  
       X Peanuts   
       X

    Soybeans

     
       X Milk (including lactose)
     X Nuts  
       X Celery  
       X Mustard  
       X Sesame Seeds  
       X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
       X Lupin  
       X Molluscs  

     

    Based on 29 Reviews
    Rating:

    Pros:
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    From:

    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.

    Rating:

    Pros:
    • quality
    • price
    • Makes for a better gouda
    Cons:
    • None
    From:

    Really makes the cheese

    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.

    Rating:

    Pros:
    • quality
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    From: KS

    Great

    Worked great for me while I was using store milk. Highly recommend.

    Rating:

    Pros:
    • size holds enough
    • but not too big.
    Cons:
    From: SoCal

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

    Great product and good amount for the price paid.

    Rating:

    Pros:
    • Price
    Cons:
    From:

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

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    From:

    i'd buy this again!

    Rating:

    Pros:
    • delivered within a week.
    Cons:
    From:

    RESERVE CHEESE WHEELS

    Great prices..and low shipping rates...THANKS!

    Rating:

    Pros:
    • Tasty
    • Easy
    Cons:
    From:

    Calcium Chloride

    Used to make Mascarpone for the first time.

    It turned out great!

    Rating:

    Pros:
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    From: Ma

    Calcium chloride

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

    Rating:

    Pros:
    Cons:
    • None
    From: Tacoma, WA

    Great

    Thanks for helping me make cheese.... Best thing ever...

    Rating:

    Pros:
    • none
    Cons:
    • wasn't what I was needing
    From: north central AR

    not what I need

    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.

    Rating:

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    From: Michigan

    Calcium Chloride

    Awesome product! Love the liquid so easy to use. New England Cheese is awesome to deal with always great products!

    Rating:

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    From: Alexandria

    Good for store milk

    I use it with sore milk and the results are better curds. Never expires and is always good to be in my fridge.

    Rating:

    Pros:
    • inexpensive
    Cons:
    From: California

    A staple item

    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.

    Rating:

    Pros:
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    From: Idaho

    Easy to use no Calculations

    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.

    Rating:

    Pros:
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    From: Edmonton ,Canada

    I dont have access to farm fresh milk

    I am only able to use store bought milk, I believe this has really made a huge difference in my lovely cheeses I create.

    Rating:

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    From: Lawrence, Kansas

    Constant use

    We use this in nearly every cheese we make, since we use pasteurized milk. Always have had good results with this,.

    Rating:

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    From: Arkansas

    THE help for store bought milk!

    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!!

    Rating:

    Pros:
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    From:

    you don't have to be a chemist to use this

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

    Rating:

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    From:

    Great product

    Product is as expected. Perfect for first time cheese makers.

    Website is outstanding, with step by step instructions for first time makers.

    Rating:

    Pros:
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    From: Santa Fe, NM

    Works good

    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.

    Rating:

    Pros:
    • Work well
    Cons:
    • None
    From: Pooler, GA

    Works well

    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.

    Rating:

    Pros:
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    From:

    Worked as advertized

    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.

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    From: Shawnee Colorado

    A must for store bought milk

    I always use this when using store bought milk. Makes a big difference in overall taste and curd structure.

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    From: Maynard

    I too picked up a larger bottle!! Use it all the time!

    Great for Feta - which I make a TON of -

    Thank you for a GREAT product !!!