Calcium Chloride 125 ml
Calcium Chloride Solution for Cheese Making, Yoghurt Making, Tofu Making & Fermenting Vegetables - 30% strength calcium chloride solution
The addition of Calcium Chloride generally improves the rennet coagulation properties of your milk and this is particularly true when using pasteurised milk that has been stored in a refrigerator.
Pasteurising and then cold storing milk will impair the milk’s rennet coagulation properties, reducing the recovery of protein and fat, and reduces cheese yield. The addition of Calcium Chloride, which is a salt solution, solves this problem with milk purchased from the grocery store and allows you to make cheese with this milk by restoring the milk’s ability to coagulate and form a good curd with the addition of rennet.
The addition of a few drops per litre of milk can help strengthen the curd, making a thicker yoghurt.
Calcium Chloride acts as a coagulant for soy milk. Add two to three teaspoons of Calcium Chloride to a litre of heated soy milk to create curds suitable to press into tofu.
Adding a teaspoon per kilogram of vegetables will help keep your fermented vegetables crisp.