Calcium chloride 250 ml

Calcium Chloride Solution for Cheese Making, Yoghurt Making, Tofu Making & Fermenting Vegetables 

50 ml of Calcium Chloride - with Dropper Cap

Strength: This is a 30% calcium chloride solution

Cheese Making

The addition of Calcium Chloride generally improves the rennet coagulation properties of milk, and this is particularly true when using pasteurised milk stored in a refrigerator.

Pasteurising and cold storing milk impairs the milk’s rennet coagulation properties, reduces the recovery of protein and fat, and reduces cheese yield. There is a scientific explanation that we will not go into here; however, the addition of Calcium Chloride, which is a salt solution, solves this problem with milk purchased from the grocery store and allows you to make cheese with this milk by restoring the milk’s ability to coagulate and form a good curd with the addition of rennet.

Yoghurt: 

Adding a few drops per litre of milk can help strengthen the curd, making a thicker yoghurt. If making yoghurt a 50 ml bottle is enough for over 300 kilos of yoghurt.

Making Tofu:

To create curds suitable for pressing into tofu, add two to three teaspoons of Calcium Chloride to a litre of heated soy milk.

Fermenting Vegetables:

Adding a teaspoon per kilogram of vegetables will help keep your fermented vegetables crisp. If you are looking for Pickle Crisp, this is what you need.  Add two teaspoons to a two litre container of fermented vegetables.