Yield: One ounces (29.6mL) contains enough Calcium Chloride for 24 US gallons (91L) 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.

Note About Making Mozzarella or Provolone:
Do not use Calcium Chloride because it will keep the curds from stretching.

Storage:
Store in a cool, dark place. Will last indefinitely if stored properly.

Cleaning:
Machine wash with unscented detergent before use. After using, rinse in cold water to remove all cheese particles then machine wash with an unscented detergent. Submerge in boiling water for 15 minutes if necessary to sanitize.

Helpful Notes:
In some cheese recipes, the cheesecloth may be more prone to stick to the cheese or become hard to remove. This is most evident in cheeses that produce higher acid levels in the mold which causes the cheese to shrink, pulling in the cheesecloth. This can be minimized by wetting the cheesecloth with a weak salt brine which will slow the acid production near the rind. The problem may also be caused by too much pressure when forming the mold and not turning the curds soon enough. If you have this problem, simply scrape the surface of the cloth slightly where it is sticking while making sure not to tear the rind.

Dosage Instructions:

1 Gallon Recipe
- 1/8 - 1/4 tsp yeast
- 1/2oz extract
- 2 cups sugar

2 Gallon Recipe
- 1/4 - 1/2 tsp yeast
- 1oz extract
- 4 cups sugar

4 Gallon Recipe
- 1/2 - 1 tsp yeast
- 2oz extract
- 8 cups sugar

Directions:

1. Dissolve fresh Champagne, wine or beer yeast in a cup of warm water (96°F). Let stand 5 minutes or longer to dissolve, mix thoroughly.
2. Shake extract bottle well. Combine extract and sugar in sufficient warm water to dissolve sugar.
3. Add yeast mixture and warm water to bring level of liquid up to correct amount chosen, as indicated in dosages list on the bottle label.
4. Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
5. Fill sterilized bottles within 1 to 2 inches of top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
6. Lay bottles on side to check for leaks. Age 3 to 4 days at room temperature. Then move to cooler. dark place. Allow to set for an additional week. Two weeks will allow for better flavor. As carbonation develops sediment will appear on the bottom of the bottles. When serving, pour carefully to leave sediment behind.