Calcium Chloride For Cheese Making - 20g Pack Makes 200L, Use With Rennet & Cheese Cultures

This calcium chloride is essential for successful cheese making at home! You get 20g total (two 10g packets) of pure calcium chloride (E509) that's food-grade and safe for cheese production. The dosage is simple - use about 1g for every 10 liters of milk, so this pack can handle up to 200 liters total. Calcium chloride helps strengthen the curd structure, especially when using pasteurized or store-bought milk that can have weaker curd formation. It works alongside your rennet and cheese cultures to give you better yield and texture in your finished cheese. Store it in a cool, dark place and it will last indefinitely if kept properly sealed. Essential for making harder cheeses like cheddar, mozzarella, or any cheese where you need firm curds. The instructions are straightforward and it makes a noticeable difference in your cheese results. Much more affordable than buying from specialty cheese supply stores. Such a simple additive that dramatically improves your homemade cheese quality and consistency. If you're serious about cheese making, this is one of those must-have ingredients!