Calcium Chloride
$7.00 – $80.00
Liquid Calcium Chloride used for cheese making.
Adding calcium to your milk before Renneting will help produce a firmer curd in rennet-set cheeses.
This is especially useful when using store bought milk, due to the natural calcium levels being affected from the pasteurisation and homogenisation stages.
Calcium Chloride can also be beneficial when added to even the most freshest and highest quality milk.
Recommended dosage rate 0.2ml per 1L of milk
Related products
-
Cheeselinks Merchandise – Hope in a Suitcase
$3.00 Select options This product has multiple variants. The options may be chosen on the product page -
Sale!
Microbial Rennet 50g
Original price was: $20.00.$15.00Current price is: $15.00. Add to cart -
Rennet Tablets 50L
$10.00 – $75.00 Select options This product has multiple variants. The options may be chosen on the product page -
Calf Rennet
$20.00 – $125.00 Select options This product has multiple variants. The options may be chosen on the product page