Calcium Chloride lowers mash pH; 1 gram per gallon adds 72 ppm calcium, 127 ppm chloride.
…Bring milk to proper temperature and add before adding your culture. Contains: 2 oz Calcium Chloride Storage: Store in a cool, dark place. Will last indefinitely if stored properly. Note: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
…Premium, quick-dissolve Organic Liquid Vegetable Rennet reliably forms perfect curds and is vegan, GMO-free and Gluten-free* Quick-dissolve liquid Calcium Chloride lets you make cheese with any kind of milk.* Direct-set cultures, specialty ingredients and pure non-iodized cheese salt to impart defining flavor…