Can be used for brewing or cheesemaking.
33% calcium chloride by weight. Measure out using sensitive scales and a pipette. Multiply dry weight called for in your recipe by 3 to use liquid.
Restores vital calcium content to pasteurized and/or homogenized milk which helps to form a stronger curd. Add 0.5ml of Calcium Chloride per litre (quart) of milk. Add once milk has been warmed, before adding starter culture or rennet. Shake well before use.