Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield. Do not use Calcium Chloride when making Mozzarella, it can prevent the curds from stretching.
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Works great!
R
Rachel · October 26, 2026
Works
Just made the best ricotta and mozzarella I have ever made. Thanks for the product and the recipe!
T
Theresia · October 14, 2026
Calcium Chloride
Perfect for less than perfect (pasteurized) milk. Because it is liquid it is easy to measure and dilute. I add a pharmaceutical syringe cap to “draw” from the bottle with a syringe.