Friends,
I enjoy using grocerystore or household products as substitutes for 'official' cheese/sausage making ingredients. For example: gipsum for making tofu, buttermilk/yoghurt for acidifying milk (and probably even sausage), rind of a storebought brie for making camembert, a piece of old sausage to acidify a new one.
My question: is there something that can be used as a substitute for Cacl2, or alternatively, can Cacl2 be found elsewhere than the cheesemakersstore?