Calcium Chloride is used when making cheese from homogenized, pasteurized or frozen milk to help restabilize milk structure and hasten curd set.
Calcium Chloride can also be used at certain times of the year, when firm curd is hard to obtain due to changes in animal diet and stage of lactation.
Rate of use: Using 1/4 teaspoon for each 4 L (1 gallon) of milk. Dilute 1/4 tsp in 1/4 cup of distilled water. Bring milk to proper temperature and add before adding your culture.
Please note: If you are purchasing a kit, calcium chloride is included. The mozzarella kit is the only kit with no calcium chloride included as it is not necessary.