I may have a dumb question.. The Washington Guild Recipe doesnt call out for the CaCl however you added it.. Any reason why?
Ken
Two part answer (which is a guess actually). Calcium is usually added to pasteurized milk to replace the calcium that was removed or destroyed in the pasteurization process. This is necessary for the curds to form properly. So, if the milk is not pasteurized, CaCl is not added.
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.