Add calcium chloride to pasteurized and/or homogenised milk to help restore calcium balance and create a firmer curd. Use 0.5ml per litre of milk. Add to milk before you add culture (mesophilic or thermophilic) and/or rennet- vegetable or calf.
Caution
Calcium chloride releases heat as it dissolves. Dissolve calcium chloride in cold water rather than hot and use a heat-resistant container. ALSO calcium chloride is a mild skin irritant; it’s a stronger irritant when it comes in contact with moist or wet skin. To treat skin reactions, wash with plenty of soap and water!
To make 50ml of 30% calcium chloride solution for cheesemaking:
- Measure 40ml of water in a heat-resistant container.
- Add 15g of calcium chloride and stir to dissolve.
- Top up with water to 50ml. Once mixed, it can be stored indefinitely. Store in a tightly sealed container in a cool, dark place. 1oz /28g of calcium chloride makes 93ml of 30% solution.