Calcium Chloride Solution- 1 pint for cheesemaking
Calcium chloride is used for both goats' milk and milk bought from the store.
This helps improve the setting of the curd for hard cheeses. Goats' milk produces a softer curd so calcium chloride can be added. With store-bought milk, the pasteurization process can lower the calcium levels.
Add 1/4 teaspoon per 2 gallons of milk to help increase the calcium levels of store milk and goats' milk.
Add at the same time as the rennet.