Calcium chloride is a key ingredient for many cheesemakers, especially when making certain types of cheese. This often-overlooked additive can make all the difference between a curd that’s too soft or weak and one that’s firm and easy to work with. Let’s explore what calcium chloride is, why cheesemakers use it, and how it impacts the quality of cheese.
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What is calcium chloride?
Calcium chloride is a simple salt compound (CaCl₂) commonly used in food production. It’s a white, crystalline substance that dissolves easily in water, making it straightforward to mix into cheese recipes. In cheesemaking, it’s typically used in a liquid form, so it integrates smoothly into milk without clumping.
Calcium chloride is safe, widely used and considered food-grade. This ensures it doesn’t interfere with the cheese’s flavour, aroma or texture.
Why do cheesemakers add calcium chloride?
There are several reasons why calcium chloride is essential for some cheese recipes. Here are the main benefits it offers:
1. Improves curd formation
Milk needs a balanced level of calcium for proper coagulation. Unfortunately, pasteurisation – a common milk treatment – can reduce the amount of calcium available for cheesemaking. Calcium chloride helps restore this balance, aiding in the coagulation process.
When added to milk, calcium chloride provides the ions needed to bridge casein proteins. This is essential for forming strong curds that are less likely to disintegrate during cutting or stirring.
2. Enhances milk structure for low-quality or pasteurised milk
Raw milk usually has natural calcium levels intact. However, many cheesemakers rely on pasteurised or low-quality milk. Pasteurisation, while excellent for safety, removes some of the calcium from the milk. Calcium chloride helps to replace this lost calcium, ensuring the milk can still form stable, high-quality curds.
3. Improved cheese texture when soft water is part of the production process
Cheesemaking also depends on water quality. When soft or filtered water is used, essential minerals like calcium can be depleted. This shortage disrupts the balance needed for effective coagulation, especially when the milk used is already pasteurised.
By adding calcium chloride, cheesemakers can restore the mineral balance in both milk and water, ensuring the right environment for firm, consistent curds.
4. Allows for more consistent results
Cheesemaking can be a challenging process, especially when using different types of milk or dealing with seasonal changes in milk composition.
By adding calcium chloride, cheesemakers ensure a more reliable curd set, which is crucial for consistent results. This makes it especially valuable for commercial producers and artisan cheesemakers who need a dependable outcome every time.
5. Prevents “slimy” curds
Without sufficient calcium, curds can become soft or slimy. This issue, often seen with pasteurised milk, makes it difficult to cut and handle curds properly. Calcium chloride strengthens curd formation, resulting in curds that hold their shape and are easier to drain, stir, and press.
How much calcium chloride do cheesemakers add?
The amount of calcium chloride needed depends on the type and quantity of milk, as well as the specific cheese being made. A common guideline is to add 0.02% of the milk’s total weight. For most home cheesemaking recipes, this equates to about ¼ to ½ teaspoon of 30% calcium chloride solution per gallon of milk.
It’s best to dilute the calcium chloride in a small amount of cool, non-chlorinated water before adding it to the milk, typically right before the rennet. This timing allows the calcium ions to integrate with the milk proteins fully, aiding in curd formation.
Be cautious not to overuse calcium chloride, as it can lead to overly firm curds or a slightly bitter taste.
Are there any downsides to using calcium chloride?
While calcium chloride is incredibly useful, there are a few considerations:
- Excessive firmness: Too much calcium chloride can lead to an overly firm texture.
- Bitter taste: Using calcium chloride in high quantities can add a slight bitterness.
- Not needed for raw milk: For those using raw milk, calcium chloride is usually unnecessary as the natural calcium levels are intact.
Is calcium chloride safe to consume?
Yes, calcium chloride is safe for use in food, including cheesemaking. It is classified as “food-grade” by regulatory agencies such as the FDA and is widely used in food processing. In cheesemaking, only a small amount is added to milk, so it does not affect flavour or pose health risks.
Besides cheese, calcium chloride is commonly used to firm up canned vegetables, control texture in pickling, and even adjust water hardness in brewing. As long as food-grade calcium chloride is used, it is completely safe and suitable for consumption.
Where can you buy calcium chloride?
Calcium chloride is widely available, and cheesemakers have several options for sourcing this essential ingredient. Here are some of the most common places to buy food-grade calcium chloride:
- Specialty cheesemaking suppliers: Many online retailers that cater specifically to home and artisan cheesemakers, such as New England Cheesemaking Supply or The CheeseMaker, offer calcium chloride in liquid form. These suppliers often provide guidance on usage, making them a reliable option for beginners.
- Health food and natural food stores: Some health food stores carry calcium chloride in the canning or pickling section, as it’s also used to help fruits and vegetables maintain firmness. Be sure to check that it is labeled food-grade, as not all calcium chloride products are suitable for cheesemaking.
- Agricultural and brewing supply stores: Calcium chloride is also used in brewing to adjust water hardness, so some brewing and agricultural supply stores carry it in a food-safe format. Just verify it’s food-grade and free from additives.
- Online marketplaces: Websites like Amazon and eBay typically carry food-grade calcium chloride, often in small bottles suitable for home use. When buying online, always read reviews and check that the product meets food-grade standards.
- Local cheesemaking workshops or classes: Some cheesemaking workshops offer kits for beginners, which may include calcium chloride. If you attend a class, ask about where they source their supplies, as they may offer local recommendations.
By sourcing calcium chloride from a reputable provider, you can ensure you’re using a safe, food-grade product in your cheesemaking.
Conclusion
Calcium chloride may seem like a minor addition to a cheesemaker’s toolkit, but it plays a major role in creating strong curds, especially when working with pasteurised or low-quality milk. From firming up curds to enhancing the texture of your favourite cheeses, calcium chloride is an essential ingredient that ensures each batch of cheese has the desired texture and consistency.
For home cheesemakers or anyone looking to experiment with new cheeses, understanding calcium chloride and its benefits can be the key to mastering the art of cheesemaking.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
