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
YIELD: Two ounces contains enough Calcium Chloride for 96 gallons of milk
One pint contains enough Calcium Chloride for 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.
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: This product is purchased Certified Kosher OU in bulk. The product is then repackaged into smaller quantities without Kosher supervision, thus voiding the Kosher certification.