Calcium Chloride
Price range: $7.00 through $100.00
Liquid Calcium Chloride – For Cheesemaking
Enhance curd strength and consistency with Liquid Calcium Chloride, an essential additive for rennet-set cheeses.
Adding calcium before renneting helps restore calcium levels in milk, leading to a firmer, more stable curd. This is particularly important when using store-bought milk, where pasteurisation and homogenisation can reduce natural calcium content. Even the freshest, highest-quality milk can benefit from a small calcium boost.
Recommended dosage: 0.2 mL per 1 litre of milk.
Add before rennet for best results.