Calcium Chloride (Liquid) - 2oz.

Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.

CONTAINS: Calcium Chloride (concentration of 30-32%)

YIELD: Two ounces contains enough Calcium Chloride for 48 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.

Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.

STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly.