Mad Millie Calcium Chloride – 50ml

Mad Millie Calcium Chloride helps restore or standardise available calcium in milk, supporting stronger curd formation during cheesemaking. It is particularly useful with pasteurised or homogenised milk and can also improve consistency when milk composition varies seasonally.

How to use it

Shake well and add 0.5ml per litre of milk once the milk has warmed, before adding the starter culture or rennet. Follow the specific recipe where it gives a different dosage or sequence.

• Bottle size: 50ml
• Measure accurately rather than pouring freehand
• Store and use according to the label directions

Looking for cheese colouring?

Mad Millie Annatto – 50ml is used to add yellow-to-orange colour where a recipe calls for it. Annatto does not provide calcium support or strengthen curd formation, so the two products are not substitutes.