Calcium Chloride Boost By fromaggio
$4.45
Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut. It also results in a larger yield. 1 oz. can treat 45 gallons of milk.
Note: Do not use calcium chloride when making Mozzarella because it will prevent the curds from stretching.
Kosher, Non-GMO
Shipping starts on August 10, 2024. All indicated shipping times should be calculated from this date.
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