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This is a high quality form of liquid calcium chloride and is non-GMO and gluten-free. It can be used at a rate of 1/4 teaspoon dissolved in 1/4 cup water for 1 gallon of milk. Liquid calcium chloride is an additive used in the cheesemaking process with store-bought milk and goats milk to create a firmer setting curd for easier cutting when making hard cheeses. As most store-bought milk is heat-treated, the milk can be lower in calcium content, which can lead to a less firm curd. Calcium chloride is a preferred method for adding calcium back into milk for firmer curds when making hard cheeses.Try this liquid calcium chloride from Cultures for Health!

NOTE:

Do not use when making mozzarella, as the calcium chloride can prevent mozzarella from stretching.

Storage:

Store in a cool, dry place

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