Calcium Chloride Solution for Cheese Making, Yoghurt Making, Tofu Making & Fermenting Vegetables

Strength: This is a 30% calcium chloride solution

Yoghurt: 

The addition of a few drops per litre of milk can help strengthen the curd, making a thicker yoghurt. If making yoghurt a 50 ml bottle is enough for over 300 kilos of yoghurt, and has a convenient dropper cap.

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 milk’s 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 milk’s ability to coagulate and form a good curd with the addition of rennet.

Making Tofu:

Calcium 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 press into tofu.

Fermenting Vegetables:

Adding a teaspoon per kilogram of vegetables will help keep your fermented vegetables crisp.

 

 

(1084-ALL)

SKU 1084-ALL
Brand Green Living Australia
calcium chloride
By: on 18 November 2024
order ed by phone the gentleman on the other end was very helpful delivery went smoothly will do it again
(5)
Calcium chloride
By: on 24 October 2024
Good product, thicker for yogurt
(5)
Effectiveness of product.
By: on 8 October 2024
This product assists my vegetables to be crisp. It is very useful.
(5)
Calcium Chloride
By: on 14 August 2024
As per the GLA suggestion, I am using this for my Yogurt and it does make a difference. It comes in a convenient little dropper bottle that will last a long time
(5)
Calcium chloride 50ml
By: on 11 August 2024
Works well. I guess that’s food science for you.
(5)

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