Calcium Chloride

Calcium chloride (CaCl2) improves curd-making properties of coagulants and optimizes yields. Calcium chloride is particularly recommended for use in milk that will not coagulate properly or well under normal conditions due to over heat treatment (high-heat pasteurized) or due to low milk solids. Calcium chloride is also used in some brine solutions.

Contains: Calcium chloride 32-33% (varies by lot), water

Primary Applications: For use in cheesemaking as coagulation aid in all types of cheese, and in brine solutions

Allergens (US): NONE

GMO Status: non-GMO

Kosher Status: Kosher, certificate available

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$4.95
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  • Description

    Calcium chloride (CaCl2) improves curd-making properties of coagulants and optimizes yields. Calcium chloride is particularly recommended for use in milk that will not coagulate properly or well under normal conditions due to over heat treatment (high-heat pasteurized) or due to low milk solids. Calcium chloride is also used in some brine solutions.

    Contains: Calcium chloride 32-33% (varies by lot), water

    Primary Applications: For use in cheesemaking as coagulation aid in all types of cheese, and in brine solutions

    Allergens (US): NONE

    GMO Status: non-GMO

    Kosher Status: Kosher, certificate available

  • Usage Info
    Dilute 1/4 tsp. in 1/4 cup cool non-chlorinated water for 2 gallons milk. Add calcium chloride before adding coagulant to milk.
  • Customer Questions
    • From Jessica at 04/14/2015 9:55 PM
      What dosage rate do you suggest for adding to a brine (e.g. for feta)?
      Hello Jessie,
      A good place to start for a brine recipe is 1/2 tsp of Calcium Chloride per about 1 quart of whey/water.
    • From A at 08/11/2013 3:29 PM
      I have calcium chloride in solid form so...would I need to add 1 tblsp solid to 2 tblsp distilled water to get about the same as this liquid?
      Hello,
      If your calcium chloride is 100% pure, you are correct, it would be one part calcium chloride to two parts distilled water. Use caution when mixing calcium chloride with water, as quite a bit of heat is generated in the process. This is why most people prefer the convenience of the pre-mixed solution.
      Thanks,
      GetCulture Support
    • From Gunilla at 05/03/2013 11:39 AM
      I am using fresh milk from our cow to make cheese, do I still need to use CaCl in the recipes?
      Hello Gunilla,
      Calcium Chloride is an additive to help the rennet coagulate the milk. Fresh milk generally doesn't need Calcium Chloride. If you have it, it's a good safe guard to ensure the coagulation and won't harm your cheese. If you don't have it, don't worry about using it unless you experience trouble with your coagulation.
      Thanks!
      GetCulture Support
    • From DaAnn H. at 05/03/2013 9:35 AM
      What is the shelf life of Calcium Chloride?
      Hello DaAnn,
      The official shelf life of Calcium Chloride is one year from the date of manufacture. It's salt water, so it never goes bad or stops working.
      Thanks!
      GetCulture Support

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    Customer Reviews

    • Author: AnnieP
      I experiment using Quik Trip milk for making cheese. The addition of CaCl(2) improves the curd because QT makes sure their milk is very homogenized! This product is staying in solution but I make lots of cheese so I only have it around less than 6 months before purchasing a new supply.

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