Calcium Chloride 2.6oz

  • 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


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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.