Beer Making: Calcium Chloride hardens Water, increases Calcium, Lowers pH without harsh flavors of Gypsum (sulphate). Usage is 1 tsp. per 5 gallons.
Cheesemaking: Calcium Chloride is added to store-bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. You will use 1/4 tsp. per 2 gallons of milk. (Note: Do not use this in Mozzarella as it will keep the curds from stretching)
There are approximately 8 teaspoons per ounce.
Available in 2 oz, 8 oz & 1 lb sizes, packaged in a re-sealable zip bag.