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- Liquid Calcium Chloride for cheese making at home with easy dispense drop bottle cap
- Ideal liquid for using store-bought milk to make cheese at home and conveniently stored at room temperature
- 2 oz bottle is enough calcium chloride for 96 gallons of milk – endless amounts and types of cheese!
- Liquid Calcium Chloride helps milk coagulate better and increases your yield on milk, which equals more delicious cheese!
- Easily make your own cheddar, swiss, parmesan, Monterey jack, etc., right at home with Fermentaholics Liquid Calcium Chloride!
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Frete Grátis em todo o BrasilProduto Original Importado dos EUA
Fermentaholics - Calcium Chloride (CaCl) Liquid – 2 fl oz
*R$277.00 1x de R$277.00 sem juros2x de R$138.50 sem juros3x de R$92.33 sem juros4x de R$69.25 sem juros5x de R$55.40 sem juros6x de R$46.17 sem juros
20% of content was missing –
as described
Amazon Customer –
Seems to work just fine for my cheesemaking. Convenient dispenser.
abiarreta –
Excellent quality, super filling, makes the job very easy, value for money, recommended
Vincenzo Bizzarri Lanni –
Para comenzar muy bien
Tara L Harrison –
Came packaged well and quickly. I expect it will work as expected.
TNTXgirl –
We had fun making farmers cheese over the Thanksgiving holiday which was used to make cheese and mint pirogies. They were delicious.
This product worked great. Would highly recommend .
Pat –
Amazon Customer –
I’ve just started making soft farmers cheese. A video I watched recommended using this as it makes your cheese curd better and you end up with more cheese curd than you would otherwise. I went ahead and bought it even though it’s not an essential ingredient for my kind of cheese making, all of the recipes I’ve come across for the soft cheese have emphasized that you cannot use milk that you’ve heated too hot. Well, on my second batch I wasn’t paying attention and the milk hit 157°. I wasn’t supposed to get it over 87°, so you can imagine, I thought I probably had ruined it. But I didn’t want to throw it away so I decided to go ahead and make the cheese anyway, and see whether using this product was going to make it be successful even though I had overheated the milk. And that’s exactly what happened. My cheese still worked , and I didn’t waste my time or money by throwing it out just because it got too hot. So I’d say I’ve already completely made my money back on the purchase of this product because I didn’t have to throw away a whole batch of milk. Definitely worth the investment. And now I know that as long as your milk is cooled back down to the temperature it’s supposed to be before you put the rennet in, it’s OK to go ahead and make your cheese if you have this product to help you.
Tim –
works as calcium chloride always does.
JP –
Must have for making cheese. Easy to control when measuring