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Adding calcium chloride to pasteurized and/or homogenised milk bought from a shop/supermarket helps restore the calcium balance back to the milk. This strengthens the setting ability of milk and creates a firmer curd when cheese making.

Use 0.5ml per litre of milk.

Add to milk before adding culture and/or rennet.
Capacity 50ml

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50ml Calcium Chloride

  • Brand: Mad Millie
  • SKU: IAF - 73357
  • Availability: In Stock
  • $4.10
  • Ex Tax: $3.73

Tags: Calcium Chloride, Cheese Making, Mad Millie