I may have a dumb question.. The Washington Guild Recipe doesnt call out for the CaCl however you added it.. Any reason why?
Ken
I was under the impression that CaCl is added to all P/H milks. I have done so with all my other cheeses so far ( not many!) and had good success.
However, it's been told to me that when making mozzarella, CaCl is actually counterproductive, and shouldn't be added. This is because the calcium acts as an agent to bind the curds into tight groups, whereas you want the curds to remain pliable.
This is a bunch of stuff I heard. I don't know anything. Good luck, I completely suck at making mozz.
Maybe someone who knows more about Mozzarella will chime in?
Jon
