Calcium Chloride

Calcium chloride acts as a curd-strengthening and firming agent. It helps restore calcium balance, improves rennet performance, supports a better curd set, and can improve both texture and yield, especially when working with pasteurised, homogenised (not really recommended for cheese making), naturally low-calcium milk, goats’ milk or any milk more than 24hrs old.

When added to a brine solution in combination with the correct acidity, it helps maintain the cheese’s structure and reduces the risk of the cheese softening or breaking down in the brine.

Always dilute calcium chloride in cool, non-chlorinated water before adding it to the milk and before rennet.  Take care to wash measuring spoon between the two solutions as neat calcium chloride will partly of fully disable your rennet.

Available in the following sizes: 50ml Mad Millie branded bottle and 500ml bottle of CalSol

Storage: Cool and out of direct sunlight is considered acceptable but refrigerated storage is recommended for longevity.