Cheese and Yogurt Making

Calcium Chloride Solution for use in cheesemaking 5L Container

Name: Calcium Chloride Solution for use in cheesemaking 5L Container
Brand: Cheese and Yogurt Making
SKU: 14a6f953f55d1716bc8d6b6e929152a4
Price: 42.99 GBP
Availability: InStock

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Amazon RESTORE CALCIUM BALANCE FOR FIRMER CURDS: Add this 33% Calcium Chloride solution to homogenised or heat-treated milk to rebalance lost calcium and help produce a firmer, higher-yielding curd every time TRUSTED BY HOME CHEESE MAKERS: Formulated for every home cheese maker, from beginners to enthusiasts, this liquid solution suits traditional cow's milk and the more delicate structure of goat's milk alike EXTEND FRESHNESS WITH BRINE SOLUTIONS: Stir into your brine to help preserve texture and flavour during cheese making, keeping homemade cheese firmer and fresher for longer after the process is complete CALCIUM CHLORIDE FOOD GRADE QUALITY: Produced to food-grade standards for safe, reliable use in cheese and yogurt making, with an easy-to-measure liquid formulation you can rely on batch after batch SIMPLE DIRECTIONS FOR CONSISTENT RESULTS: Mix roughly one teaspoon per gallon of milk with a little cooled boiled or bottled water before stirring in, added just before your cheese culture for best results

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£ 42.99

Description (1)

RESTORE CALCIUM BALANCE FOR FIRMER CURDS: Add this 33% Calcium Chloride solution to homogenised or heat-treated milk to rebalance lost calcium and help produce a firmer, higher-yielding curd every time TRUSTED BY HOME CHEESE MAKERS: Formulated for every home cheese maker, from beginners to enthusiasts, this liquid solution suits traditional cow's milk and the more delicate structure of goat's milk alike EXTEND FRESHNESS WITH BRINE SOLUTIONS: Stir into your brine to help preserve texture and flavour during cheese making, keeping homemade cheese firmer and fresher for longer after the process is complete CALCIUM CHLORIDE FOOD GRADE QUALITY: Produced to food-grade standards for safe, reliable use in cheese and yogurt making, with an easy-to-measure liquid formulation you can rely on batch after batch SIMPLE DIRECTIONS FOR CONSISTENT RESULTS: Mix roughly one teaspoon per gallon of milk with a little cooled boiled or bottled water before stirring in, added just before your cheese culture for best results