Calcium Chloride restores vital calcium chloride content to pasteurised and/or homogenised milk which helps to form a stronger curd.
Directions: Add 0.5 ml of calcium chloride per litre of milk. Add once milk has been warmed, before adding starter culture or rennet. Shake well before use.
Calcium Chloride 50ml for Cheese making additive by Mad Millie. (** store in fridge or dark area)
