Author Topic: Calcium Chloride - Granular, How Dilute  (Read 14693 times)

Offline Ben

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Calcium Chloride - Granular, How Dilute
« on: October 29, 2009, 01:20:33 AM »
Less than 10 dollars US shipped to your door for 16oz granular food grade CaCl2 by Dow chemical.  Here is the item number and link.  Closes in a day but the seller may run it again.  Seller's name is "research-and-development"

Ebay item number 250513115872

http://cgi.ebay.com/1lb-Calcium-Chloride-Food-Grade-High-Purity_W0QQitemZ250513115872QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item3a53becae0


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Offline Alex

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Re: Calcium Chloride - Granular, How Dilute
« Reply #1 on: October 29, 2009, 02:45:17 AM »
please pay attention, by us in Israel 2.2 lb is about 3.5 dollars not including shipping, total should be arround 5 $.
I think you should search for cheaper sources.
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Offline Ben

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Re: Calcium Chloride - Granular, How Dilute
« Reply #2 on: October 29, 2009, 07:33:50 PM »
Wow Alex, that is a great buy.  I have not been able to find such a deal yet.  I was comparing the cost of the solution I purchase from cheese supply companies and this granular form and felt it was quite a good buy.  Still, at less than 10 dollars including shipping I feel happy about it.  I may have a five year supply. 

Offline Sailor Con Queso

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Re: Calcium Chloride - Granular, How Dilute
« Reply #3 on: October 29, 2009, 10:58:27 PM »
So how do you use granular in place of the liquid?
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Offline Alex

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Re: Calcium Chloride - Granular, How Dilute
« Reply #4 on: October 29, 2009, 11:26:12 PM »
I use 2.5-3 gr/10 l of milk, diluted in 1/4 cup of water.
Alex-The Cheesepenter


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Offline linuxboy

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Re: Calcium Chloride - Granular, How Dilute
« Reply #5 on: October 29, 2009, 11:28:28 PM »
I dehydrate the granular and make a 30% solution, which is the standard concentration sold for cheesemaking.
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Offline Ben

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Re: Calcium Chloride - Granular, How Dilute
« Reply #6 on: October 30, 2009, 01:55:42 AM »
I believe there were some posts here on how to dilute but this website is easier for me to find.  He has a good price on cultures and all his prices include US shipping.  This page has cacl2 in liquid and granular near the bottom of the page.  This is his instructions for creating the standard 30% solution.
http://www.thecheesemaker.com/cultures.htm

"2 oz.(56.7g) Makes 16 oz.(473ml) of liquid calcium Chloride.
8 oz.(226.7g) Makes 64 oz.(1.89liters) of liquid calcium Chloride. "

That would be 2oz by weight of cacl2 added to 16oz of water.



« Last Edit: October 30, 2009, 02:52:12 AM by Ben »

Offline linuxboy

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Re: Calcium Chloride - Granular, How Dilute
« Reply #7 on: October 30, 2009, 02:14:22 AM »
Huh.. that math doesn't seem right. It'll make a solution, but it won't be 30%

30% solution means there are 300 grams of pure solid for every 1000 ml of final liquid. His calculations only make a ~12% solution. Maybe his recipes adjust for the lower concentration?


[edit]: Had the chem wrong, fixed after discussion.
« Last Edit: October 30, 2009, 08:27:40 PM by linuxboy »
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Offline Ben

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Re: Calcium Chloride - Granular, How Dilute
« Reply #8 on: October 30, 2009, 02:25:00 AM »
Thanks Linuxboy. 
I am no chemist and took for granted that the math was a standard 30% solution.  So this raises a question in my mind.  The 30% refers to what?  It appears to be a ratio of weight to volume.  I always assumed it was 30% of saturation or something like that.

So it appears that 1 ld (1 pound = 453.59237 grams) of cacl2 will create 1510ml (3.1 US pints)of 30% solution.

Offline linuxboy

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Re: Calcium Chloride - Granular, How Dilute
« Reply #9 on: October 30, 2009, 02:50:29 AM »
[edit]Had the math wrong, you have it right. 1 lb of dry granules will make ~1512 ml total solution. Start with less water, like half a liter, mix in the dry granules, and then top off until the final total liquid is ~1512 ml.
« Last Edit: October 30, 2009, 08:32:09 PM by linuxboy »
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Offline Ben

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Re: Calcium Chloride - Granular, How Dilute
« Reply #10 on: October 30, 2009, 02:51:19 AM »
OK, I knew I read it somewhere.  Here http://cheeseforum.org/forum/index.php/topic,1026.0.html is the thread that I first read about the amount needed for a 30% solution and it agrees with linuxboy.

Here, however, Cartierusm uses a different solution (14 grams to 118ml) with success so perhaps the 30% isn't as critical as we think it is?  I will follow linuxboy's instructions since they seem to make sense for a weight in grams to volume in ml ratio of 30%.
« Last Edit: October 30, 2009, 02:57:27 AM by Ben »

Offline John (CH)

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Re: Calcium Chloride - Granular, How Dilute
« Reply #11 on: October 30, 2009, 08:53:35 AM »
Ben, thanks!

I've not found any cheaper source and as I'm in also in USA, I've also ordered. The 10 lb/4.5 kg bag is USD30+12 shipping, which for cheese making is a ridiculous amount as even at 1 lb, i suspect it will be a life time's amount ;D.

In case Ben's link expires, the ebay vendor also has an online store and I suspect he/she will post this product regularly.

linuxboy, my understanding is that similar to NaCl brine, a 30% solution actually means 30% of the final weight is CaCl2. So for example, 0.3 kg + 1 kg water will weigh 1.3 kg and the solution is 0.3/1.3 = 23% CaCl2. At least that's the method I wrote on this webpage which was based on this article. Please correct me if wrong.

Offline Sailor Con Queso

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Re: Calcium Chloride - Granular, How Dilute
« Reply #12 on: October 30, 2009, 10:36:09 AM »
I bought some from the E-Bay source yesterday. It's on it's way. Apparently they have this available all the time on E-bay. And it is labeled as food grade.
« Last Edit: October 30, 2009, 10:48:12 AM by Sailor Con Queso »
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Offline linuxboy

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Re: Calcium Chloride - Granular, How Dilute
« Reply #13 on: October 30, 2009, 12:20:10 PM »
John, that's a good point. I went back and fixed my explanations so people don't get confused.
« Last Edit: October 30, 2009, 08:33:42 PM by linuxboy »
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Offline linuxboy

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Re: Calcium Chloride - Granular, How Dilute
« Reply #14 on: October 30, 2009, 01:06:26 PM »
I think I'm overthinking this :). And I think John is correct. The legal limit commercially in the US is .02% total CaCl2 (dry). That's too much, though, for most cases, unless the milk is really terrible, in which case we shouldn't be using it. The target should be about .01%. So for every hundredweight of milk (100 lbs), at .01% CaCl2, we need .01 lbs of CaCl2. This is .16 ounces, or 4.5359237 grams. 100 lbs of milk is about 11-12 gallons or 45 liters. So we need ~.386 grams per gallons of milk for a .01% concentration.
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