Calcium Chloride will help store bought milk, including goats, sheep etc, and gives a firmer setting curd for easier cutting when making a variety of hard cheeses. Directions. Use 1/4 teaspoon with 3.75lts of milk and follow usual recipe. Calcium Chloride should not be used when making Mozzarella as it will not allow the curds to stretch. Store in a cool, dark place. Keeps indefinitely if stored properly.
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