Calcium Chloride Solution- cheese making 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.