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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!


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


Store in a cool, dry place

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