Calcium chloride solution for cheese making

Freshly made to order Calcium Chloride solution for cheese & yoghurt making. This 30% solution is available in two sizes the small 50ml and the bulk 1 L Jerrycan. Having this product freshly made to order ensures maximum shelf life for your purchase.

When Calcium Chloride is added to the milk it improves the rennet coagulation properties. This also helps when using supermarket purchased pasteurised milk. Pasturisation and cold stored milk strongly effects the rennet which thereby has an impact on overall cheese yield. The addition of our Calcium Chloride Solution restores the balance resulting in an excellent curd. Some customers have also used this product to thicken youghurt.