This calcium solution is used to strengthen milk that has been damaged by pasteurization. Calcium holds the proteins together for a strong, manipulatable curd. Is also used in brine solutions to prevent the brined cheese from deteriorating.
When to use Calcium Chloride when making cheese: Before you begin heating the milk. Never after you’ve added rennet.
Do I need Calcium Chloride if I am using raw/fresh milk? No, not usually.
Where do I store Calcium Chloride? In a dark, cool environment away from direct sunlight. Refrigeration is not necessary.
Does Calcium Chloride go bad? It takes a very long time, or neglecting the storage instructions. You have nothing to worry about if it is kept out of direct sunlight.
Can I add too much Calcium Chloride? Yes. Too much could cause bitterness in the finished product, or worse, the curd could become too hard to manipulate successfully, at all.
How much Calcium Chloride should I use (on average)? We recommend using about 1/4 teaspoon for each gallon of pasteurized milk used.
Calcium Chloride Suggested Usage for Pasteurized Milk
|1 Gallon||2 Gallons||3 Gallons||4 Gallons||5 Gallons||6 Gallons||7 Gallons|
|1/4 tsp||1/2 tsp||3/4 tsp||1 tsp||1 1/4 tsp||1 1/2 tsp||1 3/4 tsp|