North Mountain Supply Liquid Calcium Chloride is designed for cheesemakers who use pasteurized milk and want more reliable curd formation and better yields. Pasteurization can reduce the natural calcium content of milk, which in turn can weaken the coagulation process and lead to softer or less stable curds.
By adding liquid calcium chloride before rennet, you help restore some of the calcium that was lost during pasteurization. This supports stronger protein bonding, resulting in curds that are more resilient and easier to cut, handle and press. The outcome is typically:
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Improved curd firmness and structure
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More consistent coagulation
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Higher, more predictable cheese yield
This 4 fl oz bottle is a convenient size for home and small batch cheesemaking, providing enough calcium chloride for many batches depending on your dosage rate and production volume.
General dosage guidance from the label:
Always add the liquid calcium chloride to the milk before adding rennet, and follow your specific recipe’s instructions or a trusted cheesemaking guide. Dosage can vary slightly depending on the type of cheese, milk composition and your preferences for curd firmness.
This liquid calcium chloride can be used with a variety of milks, including cow, goat and sheep milk, and it is especially useful when working with store bought pasteurized or homogenized milk where calcium balance may be less than ideal for cheesemaking.
Key features:
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4 fl oz bottle of liquid calcium chloride
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Made in Italy
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Formulated for use with pasteurized milk in cheesemaking
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Helps restore calcium levels reduced during pasteurization
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Supports firm, resilient curd formation
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Can improve overall cheese yield and consistency
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Typical dosage of 10 to 15 drops or about 1/2 tablespoon, added before rennet
Suggested uses:
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Home cheesemaking with pasteurized or homogenized milk
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Improving curd quality for soft, semi soft and hard cheeses
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Fine tuning curd firmness when adjusting recipes or changing milk sources
Shake well before use, measure carefully and incorporate into your milk according to recipe instructions. Combined with appropriate cultures, rennet, temperature control and handling, liquid calcium chloride can make a noticeable difference in the quality and reliability of your homemade cheese.
