[Cheese] Calcium Chloride

[Doug Snyder]

Well assuming you're going to work with a recipe I'd suggest using  
the amount in the recipe.  But it's typically between a half and a  
full teaspoon per gallon.  You can get Calcium Chloride from any  
cheesemaking supplier both online and possibly locally.

Doug

On Mar 1, 2006, at 8:16 AM, Davidpeters at comcast.net wrote:

> 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?
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese