Bushra Griffith
Calcium chloride is added to milk during the cheese-making process to help produce a firmer curd. It is particularly useful when making cheese from homogenized, pasteurized, or frozen milk, or when using store-bought milk, as it helps to restabilize the milk structure and hasten curd set. Adding calcium chloride to brine solutions can also help to balance the calcium levels, preventing the cheese from melting or becoming slimy during preservation. However, some people are allergic to calcium chloride and experience severe side effects, such as dizziness, head pain, and increased heart rate.
Why add Calcium Chloride to cheese making?
| Characteristics | Values |
|---|---|
| Helps produce | firmer curd |
| Makes the curd | easier to cut |
| Results in | higher yield |
| Restores | milk structure |
| Makes curd formation | faster |
| Makes cheese | more stable |
| Prevents cheese from | melting or going slimy |
| Balances | calcium levels in cheese |
| Makes cheese | easier to work with for beginners |
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What You'll Learn
Calcium Chloride helps to restabilise milk structure
Calcium Chloride (CaCI2) is added to milk to help restabilise its structure and hasten curd set. It is particularly useful when making cheese from homogenised, pasteurised, or frozen milk, or when firm curd is difficult to obtain due to changes in animal diet and lactation. The recommended measure is 1/4 teaspoon per gallon of milk, added before the culture. It can be diluted in 1/4 cup of distilled water and stirred into the milk.
Calcium Chloride is especially beneficial when using store-bought milk, which can be challenging due to varying results depending on the brand and manufacturing process. It helps produce a firmer curd that is easier to cut and results in a higher yield. Some cheesemakers add Calcium Chloride to the milk the night before making cheese to allow enough time for it to rebalance the milk's structure.
Additionally, Calcium Chloride can be added to brine solutions to balance calcium levels and prevent the cheese from melting or becoming slimy during preservation. This is because, over time, calcium can diffuse from the cheese into the brine, and adding Calcium Chloride to the brine establishes an even balance.
It's important to note that Calcium Chloride is not added to mozzarella cheese, and some people choose to avoid it due to allergies or adverse side effects. However, it is a common additive in cheesemaking, especially in North America, and can improve the structure and yield of the final product.
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It can be added to brine to prevent cheese from melting
Calcium chloride is added to milk before the cheese-making process to help produce a firmer curd. This is especially useful when making cheese from homogenized, pasteurized, or frozen milk, or when a firm curd is hard to obtain due to changes in animal diet and stage of lactation. A firmer curd is easier to cut and produces a higher yield.
Calcium chloride can also be added to brine solutions to balance the calcium levels between the brine and the cheese. This prevents the cheese from melting or becoming slimy during preservation. This is because, over time, diffusion will cause some calcium to escape from the cheese into the brine if calcium chloride hasn't been added.
The recommended measure is 1/4 teaspoon per gallon of milk or brine solution. It should be diluted in 1/4 cup of cool, distilled, non-chlorinated water before adding it to the milk or brine.
It is worth noting that calcium chloride is not added to mozzarella cheese, and some people may be allergic to it, experiencing side effects such as dizziness, head pain, sweating, and increased heart rate.
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It is used to produce a firmer curd
Calcium chloride is added to milk to produce a firmer curd when making cheese. It is particularly useful when using store-bought milk, cold raw milk, or goat's milk, as it can be challenging to get good results with these types of milk. The recommended measure is 1/4 teaspoon of calcium chloride diluted in 1/4 cup of cool, distilled, non-chlorinated water for every gallon of milk. This mixture should be added to the milk before adding the culture.
Calcium chloride helps to restabilize the milk structure and hasten curd set, resulting in a firmer curd that is easier to cut and produces a larger yield. It can also be added to brine solutions to balance the calcium levels, preventing the cheese from melting or becoming slimy during preservation.
Some cheese makers choose to add calcium chloride to the milk the night before making cheese to give it plenty of time to work. It is important to note that calcium chloride is not added to mozzarella cheese kits as it is not necessary for that particular cheese-making process.
While calcium chloride can be beneficial in cheese-making, it is worth noting that some individuals have reported allergic reactions to it, with symptoms including dizziness, head pain, sweating, and increased heart rate.
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It can be added to store-bought milk to improve results
Calcium Chloride (CaCI2) is added to store-bought milk to improve results in cheese-making. It helps to restabilize the milk structure and hasten curd set, resulting in a firmer curd that is easier to cut and produces a larger yield. The recommended measure is 1/4 teaspoon per gallon of milk, added before the milk reaches the proper temperature and before adding the culture. Some cheesemakers even add it to the milk in the stockpot the night before making cheese, so it has plenty of time to work.
Calcium Chloride is particularly useful when making cheese from homogenized, pasteurized, or frozen milk, or when firm curd is hard to obtain due to changes in animal diet and stage of lactation. It can also be added to brine solutions to balance the calcium levels, preventing the cheese from melting or becoming slimy during preservation. This is because, over time, diffusion will cause some calcium to escape from the cheese into the brine if CaCl hasn't been added.
However, it's important to note that Calcium Chloride is not added to mozzarella kits as it is not necessary. Additionally, some people may be allergic to Calcium Chloride and experience side effects such as dizziness, head pain, sweating, and increased heart rate. It is also known to cause severe damage to steel and concrete when put on icy roads. Therefore, some cheesemakers may choose not to use it in their cheese-making process.
When using store-bought milk for cheese-making, results may vary depending on the brand and their manufacturing process. Organic milk can provide better results but tends to be overpriced. Calcium Chloride can help improve the outcome when using store-bought milk, but it may not always be successful. Other factors, such as the pH level and cooking temperature, also play a role in the cheese-making process.
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It is not used in European cheese-making
Calcium chloride is added to milk during the cheese-making process to help produce a firmer curd, which is easier to cut and results in a higher yield. It is particularly useful when making cheese from homogenized, pasteurized, or frozen milk, as it helps to restabilize the milk structure and hasten curd set. It can also be added to brine solutions to balance the calcium levels, preventing the cheese from melting or becoming slimy during preservation.
However, it is important to note that calcium chloride is not used in European cheese-making. This may be due to allergies or sensitivity to the substance. Some people have reported side effects such as dizziness, head pain, sweating, and increased heart rate after consuming cheese containing calcium chloride. As a result, European cheese makers may opt for alternative methods or ingredients to achieve the desired curd firmness and cheese yield.
In addition, calcium chloride is a known additive in cement, and there are concerns about its potential impact on the human body, particularly joint health. Some individuals choose to avoid consuming it for this reason, opting for cheese made without calcium chloride.
The use of calcium chloride in cheese-making appears to vary depending on regional practices and preferences. While it is commonly used in North American cheese-making, European cheese makers seem to have successfully produced cheese without relying on this additive. This may be due to differences in regulations, traditions, or the availability of alternative ingredients.
Overall, while calcium chloride can be beneficial in cheese-making, particularly when using certain types of milk or when aiming for a firmer curd, it is not a universal ingredient. Regional variations exist, and some individuals may prefer to avoid it due to allergies, health concerns, or personal preferences.
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Frequently asked questions
Calcium chloride is used when making cheese from homogenized, pasteurized, or frozen milk to help restabilize milk structure and hasten curd set.
The recommended measure is 1/4 teaspoon per gallon of milk.
Calcium chloride is usually added to milk before starting the cheese-making process. Some cheesemakers add it the night before to allow it to rebalance the milk.
Calcium chloride is added to store-bought milk, cold raw milk, and goat's milk to produce a firmer curd.
