FAQ's

Return To:

Calcium Chloride

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

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.

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

Related Products