Calcium chloride 33%, 120 ml. Also available in 60ml, 1 litre, and 5 gallon as shown in picture.
Used when making cheese from homogenized, pasteurized or frozen milk to help re-stabilize milk structure and hasten curd set. Can also be used at certain times of the year, when firm curd is hard to obtain due to changes in animal diet or stage of lactation.
For hard cheese: use 12-15 ml/100L For soft cheese: use 5-6ml/100L
Dilute product in a ratio of 1 part calcium chloride to 10 parts cool water before incorporating into milk.