Food Grade CALCIUM CHLORIDE (Pickle Crisp) 2 OZ.
As a beer water treatment additive Use 1 teaspoon per 5 gallons. Lowers pH. Useful for adding Calcium if the water is low in chlorides.
Also used in Cheesemaking
Calcium Chloride is used with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.
CONTAINS: 2oz. Calcium Chloride
YIELD: Each 2oz. bottle contains enough Calcium Chloride to do 96 gallons of milk.
DIRECTIONS: Using 1/8 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly.
NOTE: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
NOTE: Pickle makers can also use this to make crispy pickles as a replacement for Ball Pickle Crisp
Ball Pickle Crisp is gone and is missed by many pickle makers. Pickle Crisp took the place of lime and alum in making vinegar pickles (and other things) more crisp when opened. The same material is used for making whole tomatoes not "fall apart" when canned. Since it is a calcium salt (food grade calcium chloride), it is much more friendly to use than alum or lime. You absolutely should not use industrial grade calcium chloride for any pickling process because of all the non-edible impurities that may be in it (unknown).
This is the same material as used in Pickle Crisp and it will give you the same results. Since you use between 1/4 to 1 teaspoon of this salt per quart (1/8 to 1/2 teaspoon per pint), you will get more mileage of this food grade material than you got from Pickle Crisp. Too much will result in a bitter taste so you are better off using the lower amount in your pickles. Lime is too much trouble and no longer recommended and alum is an aluminum salt that is also no longer recommended.
As with any material, it is to be used by adults and is not to be left for children to play with. There is heat generated when liquid is added to it and it absorbs water. Therefore, add calcium salt to some of the water destined for for the pickle jar and let it dissolve. Keep it in a small jar with a good lid so it does not absorb water. Kept that way, it will have a long shelf life between pickle seasons if you do not use it all.
From Pickle Crisp is the following: Add 1 - 1 1/2 teaspoons of Pickle Crisp to each quart jar or 3/4 teaspoon to each pint jar. Follow recipe instructions for processing in a boiling water canner.
To use Pickle Crisp as a pre-soak instead of pickling lime, dissolve one 26 gram packet in one gallon of water. Follow tested home canning recipe as indicated. FYI - 26 grams is just slightly less than one ounce.
Food Grade CALCIUM CHLORIDE (Pickle Crisp) 1 LB
As a beer water treatment additive Use 1 teaspoon per 5 gallons. Lowers pH. Useful for adding Calcium if the water is low in chlorides.
Also used in Cheesemaking
Calcium Chloride is used with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.
CONTAINS: 1 LB. Calcium Chloride
YIELD: 2 oz enough Calcium Chloride to do 96 gallons of milk.
DIRECTIONS: Using 1/8 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly.
NOTE: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
NOTE: Pickle makers can also use this to make crispy pickles as a replacement for Ball Pickle Crisp
Ball Pickle Crisp is gone and is missed by many pickle makers. Pickle Crisp took the place of lime and alum in making vinegar pickles (and other things) more crisp when opened. The same material is used for making whole tomatoes not "fall apart" when canned. Since it is a calcium salt (food grade calcium chloride), it is much more friendly to use than alum or lime. You absolutely should not use industrial grade calcium chloride for any pickling process because of all the non-edible impurities that may be in it (unknown).
This is the same material as used in Pickle Crisp and it will give you the same results. Since you use between 1/4 to 1 teaspoon of this salt per quart (1/8 to 1/2 teaspoon per pint), you will get more mileage of this food grade material than you got from Pickle Crisp. Too much will result in a bitter taste so you are better off using the lower amount in your pickles. Lime is too much trouble and no longer recommended and alum is an aluminum salt that is also no longer recommended.
As with any material, it is to be used by adults and is not to be left for children to play with. There is heat generated when liquid is added to it and it absorbs water. Therefore, add calcium salt to some of the water destined for for the pickle jar and let it dissolve. Keep it in a small jar with a good lid so it does not absorb water. Kept that way, it will have a long shelf life between pickle seasons if you do not use it all.
From Pickle Crisp is the following: Add 1 - 1 1/2 teaspoons of Pickle Crisp to each quart jar or 3/4 teaspoon to each pint jar. Follow recipe instructions for processing in a boiling water canner.
To use Pickle Crisp as a pre-soak instead of pickling lime, dissolve one 26 gram packet in one gallon of water. Follow tested home canning recipe as indicated. FYI - 26 grams is just slightly less than one ounce.
This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your cheese and ice cream. Most cheeses will yellow slightly in the aging process, but if you want a strong yellow color this is for you.
CONTAINS: Water, Annatto, Potassium Hydroxide, Castor Oil
DIRECTIONS: Always add before adding rennet. Dilute color with soft or distilled water. Always keep color out of contact with salts.
STORAGE: Store tightly closed in a cool, dark, dry place. Will last indefinitely.
FREQUENTLY ASKED QUESTIONS AND GENERAL INFORMATION
Q. Could you tell me why my cheddar cheese isn't yellow.... I have tried adding more coloring than the recipe calls for. Any suggestions.
A. The cheese will be the same color as the milk, regardless of adding coloring, if you are not aging. The addition of cheese coloring will cause the cheese to deepen in color and turn a darker yellow/orange the longer it ages. For cheeses that you are not aging you would need to add a very large amount of coloring to get the same color that an aged cheese has.
Mad Millie Cheese Salt 450g
Our Cheese Salt adds flavour and helps preserve cheese. It is non-iodised as iodine inhibits growth of the starter culture. Certified halal and kosher
Mad Millie Citric Acid 100g
Mad Millie Citric Acid is a natural preservative used in place of culture to add an acidic, zesty taste. It is ideal when making Ricotta, Mozzarella and other simple fresh cheeses.
Mad Millie Liquid Calcium Chloride 50ml (FRIDGE)
Adding it to pasteurized and/or homogenised milk you buy from a shop helps restore calcium balance back to the milk, to create a firmer curd
Mad Millie Calf Lipase 20g (FREEZER)
A natural calf enzyme that provides cheeses with creamy buttery notes, along with a mild tangy and subtle, piquant flavor.
Lipase is an enzyme made from animal tissue and it is added to milk to give a stronger and distinctive taste and aroma to certain varieties of cheese. Using Lipase as directed ensures proper flavour development through fat hydrolysis, but always refer to your Mad Millie cheese recipe for usage instructions. It must be stored in your freezer.
Mad Millie Kid (Goat) Lipase 20g (FREEZER)
Kid-Goat Lipase adds strong flavor to Italian cheeses like Romano and Provolone.
Lipase is an enzyme made from animal tissue and it is added to milk to give a stronger and distinctive taste and aroma to certain varieties of cheese. Using Lipase as directed ensures proper flavour development through fat hydrolysis, but always refer to your Mad Millie cheese recipe for usage instructions. It must be stored in your freezer.
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