Calcium Chloride - Dry, Adding?

[Bowl]

I was wondering how much DRY calcium chloride to I have to put in to a gallon of milk? Or do I have to dissolve it in water and dilute it?

[mtncheesemaker]

I think you have to dilute it. Don't quote me but I think it is a 30% solution, by weight, made with distilled water. (That's what I did.) I believe most recipes assume this concentration.
I know I got the information from this forum, so if you search you can probably find it.

[linuxboy]

Please see our discussion and my posts here
http://cheeseforum.org/forum/index.php/topic,2437.0.html

[Sailor Con Queso]

There are some recipes that do call for using dry CaCl (mixed in water), but most of us prefer to use a liquid premix.

[Boofer]

When I mixed my CACL2 up, the container got very warm. There is a chemical reaction that occurs and so you might want to have that happen outside of your milk. I now am able to pour my 1 or 2 teaspoons from that same container without concern. Much better.

-Boofer-