Why Do You Add Calcium Chloride When Making Cheese

Calcium chloride is an essential cheese making ingredient. Calcium chloride will help milk coagulate better, especially when using milk which may be low in milk solids and/or overheated, or if using goat’s milk or store bought milk which is pasteurized.

What does calcium chloride do to cheese?

Calcium Chloride is used when making cheese from homogenized, pasteurized or frozen milk to help restabilize milk structure and hasten curd set.

What can you substitute for calcium chloride?

• Calcium chloride. Calcium chloride, or CaCl, is a byproduct of some chemical manufacturing processes. …
• Magnesium chloride. …
• Potassium chloride. …
• Urea. …
• Calcium-magnesium acetate. …
• Liquid potassium acetate. …
• M-50.