[Cheese] Calcium Chloride

[Davidpeters@comcast.net]

I recently subscribed and am thinking of take the plunge into cheese making.  
I have seen mention of addiing Calcium Chloride to help insure a firm curd.  
First, where do I find Calcium Chloride? and
Secondly, how much is a little?  I am planning to start witha a 1 gallon batch of  Basic Cheese.
Should I add some cream to the whole milk?  How much?
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