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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Coagulants & Coagulation Aids
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Calcium Chloride - What & Where Buy & What Amount Use & How Well Work?
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Topic: Calcium Chloride - What & Where Buy & What Amount Use & How Well Work? (Read 55316 times)
Sailor Con Queso
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Re: Calcium Chloride - What & Where Buy & What Amount Use & How Well Work?
«
Reply #45 on:
December 19, 2009, 05:59:42 AM »
Salt is not acidic. You need to occasionally add citric acid or vinegar to you brine to adjust the pH.
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Boofer
Old Cheese
Location: Lakewood, Washington
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Re: Calcium Chloride - What & Where Buy & What Amount Use & How Well Work?
«
Reply #46 on:
December 19, 2009, 07:36:19 AM »
I do realize salt is not acidic.
Did I mention I was using my acidic whey for the brine? Over the course of a brining session spanning 6 to many hours would it be essential to adjust the acidity as well as the calcium (CACL2)? I could understand that need if the cheese was larger than say, 4 pounds.
-Boofer-
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Sailor Con Queso
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Re: Calcium Chloride - What & Where Buy & What Amount Use & How Well Work?
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Reply #47 on:
December 19, 2009, 03:28:21 PM »
I wouldn't adjust anything during a brining session. Just refresh the salt, the CaCl2 and the pH before each use.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Coagulants & Coagulation Aids
»
Calcium Chloride - What & Where Buy & What Amount Use & How Well Work?