Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.
CONTAINS: Calcium Chloride (concentration of 30-32%)
One ounce contains enough Calcium Chloride for 24 gallons of milk
Two ounces contains enough Calcium Chloride for 48 gallons of milk
One pint contains enough Calcium Chloride for 384 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.