Hello everybody,
I'm new to the forum, I hope I'm not starting a new thread for no reason, but I couldn't find what I was looking for. So, here's my question, If my milk is setting up, giving me a clean break in around 40 min after adding (1/2 teaspoon per 2 gal of milk) rennet, is there any reason to use calcium chloride? I am using store bought milk and everywhere I read, people say you should definitely add calcium. I frequently have a problem with ph levels being too low, and have only recently starting monitoring it. So that got me to wondering about the calcium, could it (directly/indirectly) impact ph levels somehow?