calcium chloride – Curd Nerd https://curd-nerd.com Your Essential Home Cheese Making Resource Thu, 21 Dec 2017 03:56:58 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.19 https://curd-nerd.com/wp-content/uploads/2017/09/cropped-cheese-159788_960_7201-32x32.png calcium chloride – Curd Nerd https://curd-nerd.com 32 32 Calcium Chloride 10g https://curd-nerd.com/product/calcium-chloride-10g/ Tue, 05 Dec 2017 10:46:03 +0000 https://curd-nerd.com/?post_type=product&p=3283
  • Calcium Chloride CaCl2 Powder
  • Used in pasteurized and homogenized (store bought) milk
  • Restores the calcium balance of the milk
  • Pack includes 10x 1g packs of CaCl2
  • 1g is sufficient for 10L OF MILK
  • Store in a cool, dark place.
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    Use calcium chloride in home cheese making to restore the calcium balance of the milk. This is usually only needed when using store bought, pasteurized and homogenized milk, as these processes decrease the calcium levels in the milk and can affect the clotting properties.

    Calcium chloride should be added before adding culture and rennet. Apply the dosage suggested on the pack and ensure that is mixed thoroughly into the milk.

     

    ]]>         Calcium Chloride 2.6oz https://curd-nerd.com/product/calcium-chloride-2-6oz/ Tue, 05 Dec 2017 10:45:58 +0000 https://curd-nerd.com/?post_type=product&p=3282
  • Liquid Calcium Chloride CaCl2
  • 2oz
  • Use for pasteurized and homogenized (store bought) milk
  • Restores the calcium balance of the milk
  • 1tsp per 2 gallons milk
    •  ]]>     Calcium Chloride is an important ingredient for home cheese makers who cannot access fresh milk. Store bought milk has generally been pasteurized and homogenized, which affects the calcium levels in the milk and it’s clotting properties. By adding calcium chloride to store bought milk, the calcium levels of the milk are restored, thereby making it suitable for making cheese.

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