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 and results in a larger yield. It is also used to balance calcium levels in brines.
Kosher, Non-GMO, Vegan, Vegetarian
$0$10.95
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Cream Cheese Schmear Culture
Once you taste the thick, rich flavor of real homemade cream cheese, you will never be able to go back to the store bought one!
The pouch includes 5 packets with 2 grams of starter culture each, which can make a total of around 7 pounds of cream cheese.
If you are using pasteurized milk (always use non-UHT), to increase yield and quality significantly, Calcium chloride is recommended.
Kosher, Non-GMO, Vegetarian
$0$10.95
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Microbial Rennet for Soft Cheese
Microbial, vegetarian rennet especially made for soft and semi-soft cheese making. The pouch includes 5 packets with 2 grams of starter culture each, which will set a total of around 4 gallons (15 liters) of milk.