Calcium Chloride (CaCI2) is a salt solution, which is used in cheese making to restore the calcium balance of milk. The processes of pasteurising and/or homogenising can reduce the available calcium in milk. Reduced calcium levels in milk can cause slow curd formation and in some extreme instances there will be no curd produced at all. Addition of Calcium Chloride can also assist with formation of a more solid curd.

Sometimes even if you know that your Rennet is "in date" but still isn't producing the desired curd, addition of Calcium Chloride to the milk, before Renneting can solve the problem. Always add the Calcium Chloride before Renneting the milk. You can even add it the previous day if you wish.

Using Calcium Chloride when making cheese with goat's milk is a must as goat's milk goes through a kind of natural homogenisation within the goat's body.

A small amount of Calcium Chloride can also be added to your brine solution when you are soaking your cheese. The Calcium Chloride in the brine will reduce the amount of calcium "bleed" into the brine from the cheese, thus stopping the "melting effect" or sliminess that some cheeses can get when they are soaked in brine.

It is important not to overdo the addition of Calcium Chloride as it can make the milk unusable, so stick to the dosage guide as outlined below.

Storage: Will last indefinitely if stored in an air-tight container, preferably in the fridge.

Dosage: 2.5ml per 10 litres of milk. (diluted in 1/4 cup of cooled, boiled water and then gently stirred through the milk)