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Calcium Chloride 100 g | Firm Curd, Better Yield

Calcium chloride powder, 94 to 96 percent. Firm curd from supermarket milk. 100 g covers up to 1400 litres.

49,-

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Information

Calcium chloride 100 g: more cheese from the same milk

Does your curd turn out slack, or does surprisingly little cheese come out of the vat? When milk is pasteurised, and all shop milk is, the calcium is bound up and the rennet gets a poorer grip. Adding calcium chloride restores the balance. You get a firmer curd that is easier to cut, and far less casein and fat disappears with the whey.

94 to 96 percent purity
Covers up to 1400 litres
Essential for shop milk
Also for brewing

Powder is the economical form. A hundred grams covers more milk than most home cheesemakers get through in several years, and it keeps well as long as the tub stays dry. It must always be dissolved in a little boiled, cooled water before use, and it goes into the milk before the culture and the rennet.

Pro tip!
Make a stock solution instead of weighing every time. Dissolve 10 grams of powder in 100 ml of boiled, cooled water and you have a ten percent solution where 10 ml equals 1 gram of powder. Then you dose 7 to 10 ml per 10 litres of milk with a syringe or measuring cylinder, instead of chasing tenths of a gram on the kitchen scales.

Features

  • Better coagulation: The milk responds faster and firmer to the rennet.
  • Higher yield: Less casein and fat leaves the vat with the whey.
  • Goes a very long way: 0.7 to 1 gram per 10 litres gives up to 1400 litres from one tub.
  • Also for brewing: Used to adjust the water profile and helps protein flocculation in the wort.

How to use

  1. Measure out about 0.7 to 1 g per 10 litres of milk.
  2. Dissolve the powder in about 50 ml of boiled, cooled water.
  3. Pour the solution into the milk while stirring.
  4. Then add the bacterial culture and the rennet as usual.
  5. Avoid overdosing, it leaves a bitter taste in the finished cheese.

Dosage guide

Per 10 litres of milk 0.7 to 1 g
Per 1 litre of milk About 0.1 g
Whole tub, 100 g Up to about 1400 litres of milk
Stock solution 10 g in 100 ml water, then 10 ml equals 1 g
Brewing Adjust to your water analysis, start low

Specifications

Type Calcium chloride, powder
Concentration 94 to 96 percent
Content 100 g
Dosage, cheese 0.7 to 1 g per 10 litres of milk
Capacity Up to about 1400 litres of milk
Quality Food grade
Storage Tightly closed and dry, the powder draws moisture

FAQ Frequently asked questions

Why do I need this for supermarket milk?

Pasteurisation and homogenisation change the calcium structure of the milk. Without added calcium chloride the curd is weak and porridge like, and hard to separate from the whey. The result is both poorer texture and less cheese.

Is it dangerous?

Calcium chloride is an approved food additive. In pure powder form it is highly concentrated and irritates eyes and skin, so handle it dry and carefully. Once dissolved in milk the amount is very small.

How do I measure such small amounts?

Either with kitchen scales that read to 0.1 gram, or by making a stock solution: 10 grams in 100 ml of boiled, cooled water gives a solution where 10 ml equals 1 gram.

Can I use it for brewing?

Yes, it is a common brewing salt for water treatment. It helps protein flocculation and gives a softer, rounder flavour, but the dose should follow your water analysis rather than a cheese recipe.

Manufacturer

Browin

Browin

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