Calcium Chloride, 120ml

Used when making cheese from homogenized, pasteurized or frozen milk to help re-stabilize milk structure and hasten curd set. Can also be used at certain times of the year, when firm curd is hard to obtain due to changes in animal diet or stage of lactation.- For hard cheese: use 12-15ml/100L For soft cheese: use 5-6ml/100L- Dilute product in a ratio of 1 part calcium chloride to 10 parts cool water before incorporating into milk.- Keep refrigerated CHEESE/YOGURT STARTERS – TERMS & CONDITIONS:Most of the starters are sensitive to high temperatures, though they will travel well in ambient temperatures (60-90 degrees F) for about two to three days four days is pushing it, depending on the product and if its very hot outside. If your delivery is delayed beyond 5 days the product may be less effective. Check the effectiveness before committing to a cheese! – Due to the nature of these products, we are unable to accept ingredient returns as we cannot resell these items because of risk of contamination and mishandling. The Gourmet Warehouse takes no responsibility for damage or liability caused by use of this product. Please make safety your first priority.