This is something I always end up wondering about. Alot of recipies mention to ass some CaCl to the milk, but 99.99999% refers to the liquid fom. I have the solid/crystal form of CaCl & want to know the scale from Liquid to Solid.
If the recipe says to add eg. 4ml of liquid CaCl, how much solid CaCl do I use?
Another question is that I use whole milk for my cheese, is it ok to add CaCl to it although it is full cream and if so, how much do I add to say 10 litres of milk.
I know it is used if the milk is skimmed some, but since I have alot of it, I want to use it if I can.
Another question, what happens if there is too much CaCl added to milk when making cheese?
If one use whey as a brine to store feta in, how much CaCl should be added to prevent the whey fromm pulling some from the cheese & making it squishy?
I will really appreciate it alot.