Calcium Chloride Solution for Cheese Making, Yoghurt Making & Fermenting Vegetables
Strength: This is a 30% 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 impairs the milk’s rennet coagulation properties, reduces the recovery of protein and fat, and reduces cheese yield. There is a scientific explanation that we will not go into here; however, 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.
Adding a teaspoon per kilogram of vegetable will help keep your fermented vegetables crisp.