You can get it from any cheese supply source. You might even find some at a local pharmacy. Only use it for store-bought (not raw) milk. It helps restore some of the natural calcium and salts that are destroyed/lost in processing of milk and allows for a better protein matrix when curdling the milk.
Dispic1,
I always use calcium chloride in my cheese. I am limited to only using store bought milk but as Rick said, you won’t need it if you are fortunate enough to buy raw milk.
I buy mine from both Leeners.com and The Dairy Connection.com. Both places offer 16 oz. bottles for a reasonable price.
I usually use it at a rate of 1 tsp. per 2-5 gallons and it makes a great difference in the quality of the curd set. With Calcium Chloride I never fail to get a clean break. Without it, it’s really up in the air as to what you will get.
Hope this helps.
