Calcium Chloride Solution for Cheese Making, Enhance Cheese Texture and Yield, Ideal for Home Cheese Makers and Cheese Enthusiasts, Food-Grade, Easy-to-Use Liquid Formulation - 100ml

Description

• Revitalise Your Cheese-Making Process: Introducing Calcium Chloride 33% Solution your go-to solution for achieving cheese perfection.This premium solution ensures firm curds and enhanced yield, elevating your cheese-making game to new heights.
• Unmatched Versatility: From traditional cow's milk to the nuanced complexities of goats' milk, our solution caters to all milk types with unparalleled finesse.
• Enhance Flavour, Extend Shelf Life: Not just for curd formation, our solution seamlessly integrates into brine solutions, preserving your cheese while enhancing its flavour profile. Experience cheese that not only tastes divine but also lasts longer, ensuring every bite is as fresh as the first.
• Convenient Size Options: Available in a range of sizes from the modest 100ml to the generous 5 liters our Calcium Chloride 33% Solution caters to all your cheese-making needs.
• Premium Quality Assurance: Rest easy knowing that each batch of our solution is produced to the highest food-grade standards, ensuring a seamless cheese-making experience from start to finish.

Product description

Calcium Chloride 33% Solution for cheese making.
Calcium Chloride can be added to homogenised milk to help re-balance the calcium damaged during the homogenisation process and heat treatments carried out on the milk. It can help produce a firmer curd and increase the yield at the same time. Also commonly used with goats' milk for the same reason.
The solution is presented here in a 100ml dropper bottle. Also available in a 1 Litre bottle.Directions for use: After heating the milk to the desired temperature, add the Calcium Chloride (before adding your cheese culture) at around 1tsp per gallon (approx. 4.5L). This will vary depending on the recipe - some recipes call for much less. It is advisable to start by using less and add more the next time, as required. When adding Calcium Chloride to milk, it is best to mix it with a small amount of water first (around half a cup full) to ensure that is distributed evenly throughout the milk and then stir thoroughly. Use bottled water or water that has been boiled and allowed to cool. Avoid chlorinated water, which can affect the cheesemaking process.

Ingredients

Calcium chloride flakes, distilled water

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