Kitchen laboratory: Proteins and Cheese making

Step 6 The calcium chloride

Weight 1g of calcium chloride and dissolve it in 2 or 3 mL of cold water. We are going to use calcium chloride to reinforce the calcium present in the milk because commercial pasteurized milk looses calcium during pasteurization and calcium plays and important role in the curds forming. So if the milk does not contain enough calcium we are not going to get a nice curd. (I read Junket tablets contains calcium, so if you couldn't find calcium chloride, maybe you can skip it if you use Junket Rennet but I'm not sure because I've never tryed Junket Rennet, so is better to try to get calcium chloride)