Ok, so here it goes: <br>
Q1: Where can i get my hands on Calcium Chloride, the dry (or solution)
stuff. I want to buy a nice supply since no one seems to
distribute this salt in Puerto Rico nor does any
grocer/supermarket/specialty foods store have plans to do so. I
mean, is hard enough for me to get buttermilk for petes sake!.
Can anyone point me to a nice site where i can buy some?<br>
<br>
Q2: I have been trying to make cheese using active plain yogurt,
as starter, and store bought milk (sadly i can't get my hands on
anything else) Environment temp here is about 85-95 F, i use
rennet tablets, and some calcium chloride. How long should i let
my milk rippen before i add the salt and the rennet tablet? I
seem to be doing something wrong here since all i get for curds is a
soup :(<br>
<br>
Saludos,<br>
<br>
albert<br><br><div><span class="gmail_quote">On 6/21/06, <b class="gmail_sendername">Jack Schmidling</b> <<a href="mailto:arf@mc.net">arf@mc.net</a>> wrote:</span><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
For the benefit of new subscribers, this list seems to be more of a<br>place to get answers than an active discussion group.<br><br>It is quiescent until someone asks a question. So the best way to get a<br>discussion going is to ask a question. We have a lot of expertise in
<br>the group but you have to stir it up a little.<br><br>js<br><br>--<br>PHOTO OF THE WEEK: <a href="http://schmidling.com/pow.htm">http://schmidling.com/pow.htm</a><br>Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver
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