I've got powdered butter milk. So, looking at Jack's recipe for mozzarella... *1 Gallon reconstituted powdered buttermilk 160 grams unsalted butter 1/2 tsp Calcium Chloride 1/8 tsp S. thermophylus 1/8 tsp L. lactis 1/2 tsp liquid rennet Is the CaCl still necessary? Does this sound like what you are looking to try, Peter? Kit*