Calcium chloride is a chemical, inorganic mineral compound used to complement the pasteurized milk in the cheesemaking process. Chloride is one of the elements of the milk is lost in the pasteurization process and for this reason it is added to milk before curdling. It is a compound that is also fashionable in the modern kitchen and spherifications.
You can buy this chloride in 100 g or 200 grs cans.
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Indispensable to provide the cheese properties lost during pasteurization complement.