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Calcium Chloride with Dropper Cap – 50 ml

Calcium Chloride with Dropper Cap – 50 ml
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Description Calcium Chloride Solution for Cheese Making, Yoghurt Making, Tofu Making & Fermenting Vegetables Strength: This is a 30% calcium chloride solution 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. 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 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.
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