100 ml (not 50 ml as image states)
Calcium Chloride is a salt solution used to restore balance to the calcium content of milk that has been heat-treated. This is especially important when vegetable or microbial rennet will be used. The heat used during pasteurization decreases the amount of calcium in milk and has an adverse effect on its clotting properties. This means that the renneting action in pasteurized milk is significantly slowed. Adding calcium chloride helps bring this process back into balance and produces a firmer curd.
Storage: Calcium chloride has an indefinite shelf life.
Note: We do not recommend using calcium chloride when making mozzarella because it may prevent the cheese from stretching properly in the final step.