Calcium Chloride Milk Kefir in 1/4 cup water for

in 1/4 cup water for each gallon of milk

Mary Enig and Sally Fallon

The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity

Phosphorous

Calcium Chloride Milk Kefir in 1/4 cup water for1 oz. bottle Calcium chloride is an additive used with store bought milk and goats milk to create a firmer setting curd for easier cutting when making hard cheese. The heat treating process most commercial milk goes through decreases the amount of calcium leading to a less firm curd. The natural homogenization of goat milk also leads to a less firm curd. Each bottle contains enough calcium chloride to treat 45 gallons of milk. Usage Rate: Use as