Calcium Chloride 50ml (concentration of 30-32%)
Calcium Chloride enables store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses by restoring calcium balance back to the milk
Use 1/4 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.