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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.
One ounce contains enough Calcium Chloride for 24 gallons of milk.
Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
2 Fluid Ounces For Cheese Making

Description

CONTAINS: Calcium Chloride (concentration of 30-32%) 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. STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly. (2 Fluid Ounces For Cheese Making)