View Calcium Chloride
Calcium Chloride (CaCl), available in liquid form from cheese making suppliers adds some “salts” to store-bought milk that aids in coagulation. I usually add a small amount to store-bought milks before adding rennet.
CaCl restores balance to milk that has been pasteurized, where the the natural amount of calcium is compromised. It can also help with coagulation when using non-animal-based rennet.
To add to a recipe, dissolve a few drops of CaCl in a 1/4-cup of cool distilled water and stir that into the ripened milk just prior to adding rennet.