General Description

Calcium Chloride Solution restores the calcium balance of milk that has been heat treated to give a firmer setting curd for cutting. Do not use for making mozzarella cheese.

Makes:

Enough to treat roughly 400L Milk. Use 0.5 - 1 ml per litre of milk. (1/4 teaspoon per gallon)

Requirements:

Add after heat treating your milk

Storage:

Keep in a cool, dry place.

Keep the cap screwed on if not in use.