100% FOOD GRADE CALCIUM CHLORIDE: It is a food grade, premium quality calcium chloride, which is added to milk while cheese making.
 
SPECIALLY FORMULATED FOR CHEESEMAKING: Dissolve 1 ml of calcium chloride for every 2 litres of milk in 1/4 cup of cool, non-chlorinated water. Add to milk before adding the culture.
 
EASY TO USE & DOSAGE: 1 ml for every 2 litres of Milk. A graduating pipette/ dropper is provided for accurate measurement.
 
WHY USE CALCIUM CHLORIDE: If you use store bought, homogenized and pasteurized milk for cheese making you will more than likely need to add Calcium Chloride. It is required to re-balance the calcium content of milk as the manufacturing processes of pasteurization, heating and rapidly cooling the milk, and homogenization decreases the amount of calcium in the milk and can affect the clotting properties.