Calcium Chloride 100g

Can be used in home brewing and cheese making.

Brewing: Lowers PH, provides sufficient calcium ions for enzyme function, yeast metabolism and kettle protein coagulation.

Cheese making: Recommended for a firmer curd when using pasteurized or homogenized milk. Make a 30% solution by dissolving 11g dry calcium chloride in 24ml distilled water then top up with water to a total of 38mm solution. Add 2.5ml of the 30% solution to 1/4 cup of cooled boiled water per 10 litres of milk per recipe.