new to the forum

[jaghoss]

Hello,

I am new to the forum (and all forums), and new-ish to cheese making. I have a couple of questions that I'm sure I can find help with here, but I'm not sure where to jump in. I've looked through other threads and haven't found exactly what I'm looking for. So my two questions are regarding ph metering and calcium chloride. Where do I go? Suggestions?

[Schnecken Slayer]

Welcome, you could post in the problems & questions forum   http://cheeseforum.org/forum/index.php/board,174.0.html

[Stinky]

A pH meter is not, strictly, necessary. It just allows you to refine a cheese to get the optimal. I'd personally recommend it, but you can go a ways if you don't want to shell out eighty dollars for one just yet.

Calcium chloride's purpose is to make up for the residual calcium in the milk lost during pasteurization and homogenization. Add roughly 1/2 tsp. per two gallons to be on the safe side. Less if you have raw milk.

[jaghoss]

Will do, Thanks Bill.