Here at Curd-Nerd I’ve mentioned Calcium Chloride a few times, mostly in relation to brine solutions, and you may have also seen it listed as an ingredient in the cheese recipe books you have.
What Is Calcium Chloride (CACI2)?
Calcium Chloride (CaCI2) is a salt solution, which is used in cheese making to restore the calcium balance of milk.
When Should You Use Calcium Chloride In Cheese Making
If you use store bought, homogenized and pasteurized milk for cheese making you will more than likely need to add Calcium Chloride to re-balance the calcium content of milk as the manufacturing processes of pasteurization, heating and rapidly cooling the milk, and homogenization decreases the amount of calcium in the milk and can affect the clotting properties.