Calcium Lactate is a white salt produced by the reaction of lactic acid on calcium carbonate. It is used in the food industry in baking powder and as a calcium supplement.
It is used in the reverse method of spherification to allow bases with a high calcium content to set. It can also be used to make fresh ricotta.
Usage: Spherification – 4-5gm/L as Base. Ricotta – 2gm per litre of full cream milk and 150ml cream.
Also know as E327. Gluten free and suitable for vegans.