LD Carlson 6103A Calcium Chloride - 2 oz.

Cheesemaking: I suggest to save money, buy dry calcium chloride pellets (much cheaper than prepared calcium chloride solution) & make a 30% solution using a kitchen scale if using pasteurized & homogenized whole milk (ultra pasteurized milk cannot be used to make cheese, but calcium chloride restores calcium content lost when milk is pasteurized which is essential for curd formation & aids in curd formation in raw milk too!)Dissolve 18g of calcium chloride pellets in 60ml of non-chlorinated water. Look up calcium chloride instructions, dissolve 1/4 tsp CaCl solution in 1/4 cup non-chlorinated water & add to milk before warming.

Great for canning food

Needed some Calcium Cloride. Didn't need much and this was the right amount. Order came quick. And seller provided return papers if need and feedback. Would probably use them again if needed.