[Cheese] Cheese Digest, Vol 14, Issue 12

[Linda Conroy]

<P>Calcium chloride is used in pasteurized milk to firm up the curd. Basically you are adding something that gets detroyed during pasteurization. I use raw milk, so never add it, but if you are using pasteurized milk I would suggest trying it with and without and see if the curd is different. </P>
<P>Linda</P>
<P>www.moonwiseherbs.com</P>

Blessings,
Linda
www.moonwiseherbs.com

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