Calcium Chloride - Green Living Australia - MPN: 1084-ALL

Calcium Chloride Solution for Cheese Making, Yoghurt Making, Tofu Making & Fermenting Vegetables Strength: This is a 30% calcium chloride solution Yoghurt:  and has a convenient dropper cap.If making yoghurt a 50 ml bottle is enough for over 300 kilos of yoghurt, The addition of a few drops per litre of milk can help strengthen the curd, making a thicker yoghurt. Cheese Making: The addition of Calcium Chloride generally improves the rennet coagulation properties of your milk and this is particularly true when using pasteurised milk that has been stored in a refrigerator. Pasteurising and then cold storing milk impairs the milks rennet coagulation properties, reduces the recovery of protein and fat, and reduces cheese yield. There is a scientific explanation that we will not go into here; however, the addition of Calcium Chloride, which is a salt solution, solves this problem with milk purchased from the grocery store and allows you to make cheese with this milk by restoring the milks ability to coagulate and form a good curd with the addition of rennet. Making Tofu: .press into tofuCalcium Chloride acts as a coagulant for soy milk. Add two to three teaspoons of Calcium Chloride to a litre of heated soy milk to create curds suitable to Fermenting Vegetables: Adding a teaspoon per kilogram of vegetables will help keep your fermented vegetables crisp.    

MPN: 1084-ALL