Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield.Do not use Calcium Chloride when making Mozzarella, it can prevent the curds from stretching.Ingredients:
Yield: 2 oz | 48 gallons of milkStorage: Store in a cool, dark locationDirections:Dissolve 1/4 tsp of calcium chloride for every gallon of milk in 1/4 cup cool, non-chlorinated water. Add to milk before adding culture.
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