Calcium chloride (CaCl) improves curd-making properties of coagulants and optimizes yields. Calcium chloride is particularly recommended for use in milk that will not coagulate properly or well under normal conditions due to over heat treatment (high-heat pasteurized) or due to low milk solids. Calcium chloride is also often used to balance calcium levels in brines.
Water, calcium chloride approx. 32-33% (varies slightly by lot)
USED TO MAKE: Any cheese where coagulation is required; also used in brines
USAGE RATE: Add calcium chloride before adding coagulant to milk. Use at rate of 0.06% w/w.
KOSHER STATUS: Kosher, certificate available
GMO STATUS: non-GMO