Mad Millie Calcium Chloride 50ml

Get a firmer, better-formed curd every time with Mad Millie Calcium Chloride. An essential cheesemaking ingredient, Calcium Chloride restores the vital calcium content lost during pasteurisation and homogenisation — resulting in a stronger, more consistent curd and better yield from your homemade cheese.

If you've ever struggled with a weak or crumbly curd when making cheese at home, adding Calcium Chloride to your milk before culturing is often the fix. A small addition makes a significant difference to your results.

Why You'll Love It

• Stronger curd formation — restores calcium lost during pasteurisation
• Better cheese yield — firmer curds mean less loss during cutting and draining
• Works with a range of milks — recommended whenever using pasteurised or homogenised milk
• Easy to use — just 0.5ml per litre of milk
• 50ml bottle — enough for many batches

How to Use

Add 0.5ml of Calcium Chloride per litre of milk. Add once your milk has been warmed, before adding your starter culture or rennet. Shake well before use.