Calcium Chloride

Calcium chloride adds more soluble calcium to the milk which allows the chymosin enzyme in the rennet to form a stronger matrix with the milk casein. It is highly recommended to use calcium chloride if making cheese with pasteurized milk, but it is not necessary with fresh, unprocessed milk. Note: it is easy and economical to make your own calcium chloride; the recipe is in the Milkslinger Store.