Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield. Do not use Calcium Chloride when making Mozzarella, it can prevent the curds from stretching.
Ingredients: Calcium Chloride (concentration of 30-32%)
1 oz = 24 gallons of milk
Store in a cool, dark location