Calcium Chloride for Cheese Making

Add calcium chloride to pasteurized and/or homogenised milk to help restore calcium balance and create a firmer curd. Use 0.5ml per litre of milk. Add to milk before you add culture (mesophilic or thermophilic) and/or rennet- vegetable or calf.

Calcium chloride releases heat as it dissolves. Dissolve calcium chloride in cold water rather than hot and use a heat-resistant container. ALSO calcium chloride is a mild skin irritant; it’s a stronger irritant when it comes in contact with moist or wet skin. To treat skin reactions, wash with plenty of soap and water!

To make 50ml of 30% calcium chloride solution for cheesemaking:

  1. Measure 40ml of water in a heat-resistant container.
  2. Add 15g of calcium chloride and stir to dissolve.
  3. Top up with water to 50ml. Once mixed, it can be stored indefinitely. Store in a tightly sealed container in a cool, dark place. 1oz /28g of calcium chloride makes 93ml of 30% solution.

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