Calcium Chloride, liquid 1 oz. (30 ml.)

Calcium Chloride, liquid 1 oz. (30 ml.)

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On hand: 2

Used to stabilize the curd, particularly with pasteurized milk. With raw milk it provides consistency in curd coagulation throughout the year. It is usually added in the same amounts as rennet, and should be diluted in a small amount of unchlorinated water before addition.
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