Information
Calcium Chloride 100 g
Do you find that your cheese curd is weak or that you get very little cheese from the milk? When milk is pasteurized (like all store-bought milk), the calcium balance is altered, making the rennet less effective. By adding calcium chloride, you restore this balance, resulting in a firmer curd, easier cutting, and significantly less loss of casein and fat. The result? More and better cheese! This product is also a favorite among home brewers for adjusting water profiles and adding a softer, fuller flavor to beer.
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✔ Increases cheese yield
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✔ Essential for store milk
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✔ High concentration (94-96%)
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✔ Also for brewing
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Tip: Calcium chloride must always be dissolved in a little boiled, cooled water before adding it to the milk. Add it before adding rennet and bacterial cultures for the best effect.
Features
- ✔ Better coagulation: Makes the milk react faster and better to the rennet.
- ✔ Efficient: 100 g treats as much as 1000–1400 liters of milk.
- ✔ Food Grade: Certified quality safe for food and beverages when dosed correctly.
- ✔ Brewing: Contributes to protein flocculation and adds stability to beer flavor.
Specifications
| Brand | Browin |
| Content | 100 g |
| Concentration | 94-96% |
| Dosage (Cheese) | 0.7 - 1 g per 10 L milk |
| Capacity | Up to 1400 liters milk |
Instructions
- Measure the correct amount (approx. a pinch or 0.7-1g per 10 liters of milk).
- Dissolve the powder in 50 ml of boiled, cooled water.
- Pour the solution into the milk while stirring.
- Then add culture and rennet as usual.
- Note: Avoid overdosing, as this may cause a bitter taste in the cheese.
FAQ
Why do I need this for store-bought milk?
Pasteurization and homogenization change the calcium structure of the milk. Without added calcium chloride, the curd will be weak ("mushy") and difficult to separate from the whey.
Is it dangerous?
Calcium chloride is an approved food additive. In pure powder form, it is highly concentrated and irritating to the eyes, so handle with care. Once mixed into cheese, it is completely safe.
What does it do in beer?
In brewing, it is used to lower the pH of the mash and adjust water hardness. It can accentuate malt flavor and help clarify the beer.
