[Cheese] Using Calcium Chloride

[Jack Schmidling]

Calvin Gadbury wrote:
> one gallon milk weighs 8.6#
> I get:
> 
> 8.6# x .02% = 0.172# CaCl2
> 
> or:   16 oz / 1#  x 0.172 # = 2.75 oz CaCl2 by weight

Not sure what you are basing your math on but calcium chloride for 
cheese making is sold in liquid form of an unknown concentration.

If you use this preparation, you should follow the instructions that 
come with it.  The bottle I have from Glengary says 1/4 tsp per 5 liters 
of milk.  This should be diluted with 1/4 cup of water before mixing 
with the milk.

js

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