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Mad Millie calcium chloride for home cheese making. Adding it to pasteurised or homogenised milk you buy from a shop helps restore calcium balance to create a firmer curd. 50ml bottle.
Mad Millie calcium chloride for home cheese making. Adding it to pasteurised or homogenised milk you buy from a shop helps restore calcium balance to create a firmer curd.
Use 0.5ml per litre of milk. Add to milk before adding culture and/or rennet.
Please note: image is a guide only, packaging may be different to that pictured.
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