Calcium Chloride is used with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.Dosage: Each pint bottle contains enough Calcium Chloride to do approximately 768 gallons of milk.
Directions: Using 1/4 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
Contains: 2 oz Calcium Chloride
Storage: Store in a cool, dark place. Will last indefinitely if stored properly.
Note: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.