Why use Calcium Chloride?
A. Calcium Chloride is used with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. The heat treating process most commercial milk goes through decreases the amount of calcium leading to a less firm curd. The natural homogenization of goat milk also leads to a less firm curd. Calcium Chloride helps correct these issues and has an indefinate shelf life. Note: Do not use Calcium Chloride to make mozzarella!
