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