Calcium Chloride holds the firmness in pickling and canning vegetables, preserving their crispness. Calcium Chloride will also help store-bought milk, cold stored raw milk and goat's milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield. Do not use Calcium Chloride when making Mozzarella, it can prevent the curds from stretching.

Store liquid Calcium Chloride in the refrigerator until ready to use!