How long does a standard calcium chloride solution, say 4 oz. water and .5 oz of calcium chloride crystals, last after preparation?
I figure it's just like sodium chloride and should probably last indefinitely.
Am I wrong?
Does one need to prepare this solution fresh each time one makes cheese?
I note that it gets very warm once made, something that does not happen with sodium chloride and water, so I'm wondering if it needs to be prepared fresh each time.