Calcium chloride 30ml 34%, (6.33 euros/100ml) - refill

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refill
dosage approx. 1ml/10l milk
1ml corresponds to approx. 20 drops
tip: if the cheese does not solidify, please add calcium chloride (item no. 829035/36/37). this is necessary for hard and soft cheeses that are to be made with pasteurized or uht milk.
with raw milk or cream cheese (here the rennet only has a supporting effect and the acid is mainly active) this is usually not necessary.