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Calcimator

Calcium Chloride Dosing Calculator

Calculate calcium chloride amounts for cheese making based on milk type and volume.

Inputs

gallons

Results

Calcium Chloride (30%)

0.5 mL

Calcium Chloride0.1 tsp
Dilution Water10 mL
Dilution Water0.7 tbsp
Total Solution10.5 mL
Over Maximum Dose0
How to Use This Calculator
  1. Enter the milk volume in gallons and select the milk type (pasteurized, homogenized, etc.).
  2. Set the dilution ratio for your 30% calcium chloride stock solution.
  3. The calculator shows calcium chloride volume in mL, teaspoon equivalent, dilution water needed, and whether the dose is within safe limits.
  4. Dilute in cool water and add to milk 5–10 minutes before the starter culture to improve curd firmness.

How the result changes with Milk Volume

Milk VolumeCalcium Chloride (30%)
102.5 mL
358.75 mL
6516.25 mL
9022.5 mL

What each input means

Milk Volume
Amount of milk in gallons.
Milk Type
1 = Raw (no CaCl2 needed), 2 = Pasteurized (0.25 mL/gal — restores calcium lost in pasteurization), 3 = Ultra-Pasteurized (0.5 mL/gal — more calcium needed).
Dilution Ratio
Parts of water per part CaCl2 for dilution. Standard is 20:1. Always dilute before adding to milk.

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    Milk Volume = 2, Milk Type = 2, Dilution Ratio = 20 = 3 input(s) provided
  2. Calculate Calcium Chloride
    Calcium Chloride
    0.5 = 0.5
  3. Calculate Calcium Chloride
    Calcium Chloride
    0.1 = 0.1
  4. Calculate Dilution Water
    Dilution Water
    10 = 10

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