Liquid Calcium Chloride 50 ml | Firm Curd

Liquid calcium chloride: a few drops that save the curd

The most common problem for anyone making cheese from supermarket milk is a soft, porridge like curd. The cause is neither the rennet nor the culture, it is the pasteurisation. Heat treatment locks up the calcium in the milk, and without free calcium the casein cannot build a firm network. Calcium chloride restores the balance, and you see the difference the moment you cut into the curd.

The liquid form is easier than powder for small amounts. You avoid scales and weighing, and the dose stays consistent from batch to batch. Always dilute the solution in a little boiled, cooled water and stir it into the milk before the culture and the rennet go in, so the calcium has time to distribute.

Features

• Restores the calcium balance: Puts back the free calcium lost when the milk is pasteurised.
• Firmer curd: Gives a cut that holds, instead of a soft mass that flows back together.
• Better yield: Less casein and fat leaves with the whey, so you end up with more cheese.
• Easy dosing: The dropper saves you from weighing out tiny amounts of powder.

How to use

1. Measure the right amount, about 3 ml per 10 litres of milk.
2. Dilute it in a little boiled, cooled water.
3. Stir the solution into cold or lukewarm milk.
4. Let the milk rest for a few minutes before adding the culture.
5. Add the rennet last and leave the milk undisturbed until the curd is firm.

Dosage guide

Specifications

FAQ Frequently asked questions