Calcium chloride is often needed when the milk has been pasteurised and/or homogenised. During processing, the chemical structure of milk is changed resulting in a decrease in calcium levels in the milk. Calcium is needed for proper curd formation. By adding Calcium Chloride before adding Rennet, calcium levels are restored.
30ml dropper bottle contains enough Calcium Chloride to treat 120 litres of milk.
Usage Rate: Use 1ml for 4 litres of milk.
Note: DO NOT use Calcium Chloride when making Mozzarella as it will keep the curds from stretching.