• New England Cheesemaking Supply Calcium Chloride, 2 oz.

    New England Cheesemaking

  • $7.03

  • Description

    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.

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