Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. CONTAINS: Calcium Chloride (concentration of 30-32%) YIELD: Two ounces contains enough Calcium Chloride for 48 gallons of milk DIRECTIONS: Using 1/4 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture. Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching. STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly.