Calcium Chloride will help give store bought milk and goats milk a firmer-setting curd for easier cutting in the making of harder cheeses. One ounce contains enough Calcium Chloride for 24 gallons of milk. Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
Usage rate, hobby level: Dilute 1/4 tsp. in 1/4 cup cool, non-chlorinated water for 2 gallons of milk. Add Calcium Chloride before adding any other coagulant to milk.
