So one of my cheese making books, by Ricki Carrol, says to rebalance out milk that has been past/homo to add calcium chloride, which adds calcium back in or the curds may be too soft.
I use it in every batch of past/homo milk my curds gives a clean break but leaves a little residue on my finger, but after I cut the curds the whey is clean and green tinged the way it's supposed to be.
The problem I have is the book also says that using store bought milk may require twice the amount of rennet, but doesn't say when to use it. The book by the way is a good general book, I have both the original one from 1980, that I've had for years, and the new updated book which is really a poorly edited regurgitated version, but better (editing I refered to is to content not spelling).
So maybe Quinlan can give us an idea or anyone else who knows if I'm using Calcium Chloride for Past/Homo milk should I be adding more rennet than what is required? It seems I'm getting a clean break and the cheese is coming out alright.