Calcium Chloride

Calcium Chloride 30% Solution – Multi-Purpose Coagulant for Cheesemaking, Yoghurt, Tofu and Fermentation

A must-have for home fermenters and cheesemakers, this 30% Calcium Chloride solution (by weight) is your go-to additive for improving curd formation, texture, and yield—especially when working with pasteurised or refrigerated milk.

Cheesemaking
Pasteurisation and cold storage can reduce milk’s natural ability to coagulate with rennet, leading to weaker curds and lower yields. Calcium Chloride restores calcium balance in the milk, ensuring a firm curd, better protein recovery, and a more satisfying final cheese. Just add before rennet for reliable results every time.

Yoghurt
Making: Add a few drops per litre of milk to strengthen curd structure and achieve thicker, creamier yoghurt. A 50 mL bottle can be used to make over 300 kg of yoghurt and comes with a handy dropper cap for accurate dosing.

Tofu Production
Calcium Chloride also serves as a natural coagulant for soy milk. Use 2–3 teaspoons per litre of hot soy milk to form curds ready for pressing into fresh, homemade tofu.

Vegetable Fermentation
Add 1 teaspoon per kilogram of vegetables to help preserve crunch and texture during fermentation—great for pickles, krauts, and other lacto-fermented creations.

Versatile, effective, and economical, this single solution supports a wide range of traditional food-making techniques.