Author 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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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.

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Sailor Con Queso

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Re: Calcium Chloride - What & Where Buy & What Amount Use & How Well Work?
« 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.