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Calcium Chloride 100 ml for home cheese making. Nearly all milk is pasteurised and homogenised these days; this reduces the calcium naturally present in the milk. Adding calcium chloride helps to restore some of the lost calcium and also assists in achieving a good curd and more cheese.
Dosage: add 2 grams to 10 litres of milk.
Units in Stock : 10
This product was added to our catalog on Tuesday 12 July, 2022.