Calcium Chloride Flakes 20 g - Food Grade CaCl₂ Dihydrate 77% - Cheese Making Additive

Calcium chloride is essential for cheese making, particularly when using store-bought or pasteurised milk that lacks natural calcium. These food-grade flakes restore the calcium balance needed for proper curd formation and milk coagulation. Use calcium chloride to improve curd texture, reduce cooking time, and achieve better moisture retention in your finished cheese. The 77% dihydrate concentration ensures consistent results across batches. Typical dosing is 1/4 teaspoon per gallon of milk, dissolved in cool non-chlorinated water before adding to your vat. Ideal for hard cheeses, soft cheeses, and fresh varieties. Store in a cool, dry place away from moisture to maintain potency.