Description
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.
Calcium Chloride will help store bought milk, including goats, sheep etc, giving 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.
From: £4.00
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.
Only logged in customers who have purchased this product may leave a review.
Registered Adress: Foundry House The Street, West Raynham, Fakenham, Norfolk, England, NR21 7EZ.
Company No: 04302136
Website Designed And Hosted By Designtec Ltd
Reviews
There are no reviews yet.