|Calcium Salt||Calcium Content||Qty to Make 0.18% Ca solution|
|Calcium Lactate Gluconate||9.3%||2%|
-2% Calcium Lactate Gluconate: the preferred calcium salt for Reverse Spherification because it has no discernible flavor. Use 2 g per 100 g of water to create a 2% solution of Calcium Lactate. You can stir it or mix with a blender.
-1% Calcium Lactate: mostly used for Reverse Spherification because it has better flavor than calcium chloride. Use 1 g per 100 g of water to create a 1% solution of Calcium Lactate. You can stir it or mix with a blender.
-0.5% Calcium Chloride: this is never used for Reverse Spherification since calcium chloride has a very salty and bitter flavor. But if you just want to practice and don't care about the flavor, use 0.5 g per 100 g of water to create a 0.5% solution of Calcium Chloride. Calcium Chloride is very hygroscopic (absorbs water in the air quickly) so close the container quickly, store it in a dry place and consider using a desiccant packet if the humidity in the air is high.
1-Add the Calcium Lactate Gluconate to 1/3 of the main ingredient to be used. Blend with an immersion blender until it is completely dissolved. Add the rest of the main ingredient.
Calcium chloride is an additive used in cheesemaking used with store-bought milk and goats milk to create a firmer setting curd for easier cutting when making of hard cheeses. The heat-treating process most commercial milk goes through decreases the amount of calcium leading to a less firm curd. The natural homogenization of goat milk also leads to a less firm curd.
Calcium chloride is often needed when the milk used for cheesemaking has been pasteurized and/or homogenized. During processing, the chemical structure of milk is changed, sometimes drastically. Those changes include a slight decrease in calcium levels within the milk. Calcium is necessary for proper curd formation. By adding calcium chloride to the milk before adding the coagulant, calcium levels are restored.
Calcium chloride is commonly used in making some goat cheeses, which can have a less firm curd due to goat milk's natural homogenization.
This rennet is a Double Strength, organic, microbial vegetable rennet for cheesemaking. Browse our collection of cheese recipes.
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