Your shopping cart is empty!
Products
- Vegan Products
- Books
- Fabulous Cheese Making Kits
- Mesophilic,Thermophilic, Blue and White Mould Cultures
- VEGAN GM Free Vegetarian Rennet. Animal Rennet. Microbial Rennet tablets
- Annatto Food Colouring
- Ash/Activated Charcoal
- Calcium Chloride
- Citric Acid
- Organic Cheese Salt Suitable for Vegans
- Traditional and Disposable Cheesecloth/Muslin Bags
- Hard and Soft Cheese Moulds
- Large and Small Cheese Presses
- Plastic Drainage Matting
- Handee Cheese Cutter
- Cheese Cutting Wire
- Curd Cutter
- Deli and Cheese Wrapping
- Different Coloured Waxes
- Thermometer (Centigrade and Fahrenheit)
- Testing Iron
- Measuring Syringe 5ml
- pH Indicator Sticks
- Humidity Meter (Hygrometer)
- Eye Catching Labels
- Fresh Milk Filters Papers
Calcium Chloride
Calcium Chloride will help store bought milk, including goats, sheep etc, and gives a firmer setting curd for easier cutting when making a variety of hard cheeses. Directions. Use 1/4 teaspoon with 3.75lts of milk and follow usual recipe. Calcium Chloride should not be used when making Mozzarella as it will not allow the curds to stretch. Store in a cool, dark place. Keeps indefinitely if stored properly.
Calcium Chloride will help store bought milk, including goats, sheep etc, and gives a firmer sett..
£4.00
Calcium Chloride will help store bought milk, including goats, sheep etc, giving a firmer setting..
£60.00
Showing 1 to 5 of 5 (1 Pages)
