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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: vogironface on October 29, 2009, 06:20:33 AM

Title: Calcium Chloride - Granular, How Dilute
Post by: vogironface on October 29, 2009, 06:20:33 AM
Less than 10 dollars US shipped to your door for 16oz granular food grade CaCl2 by Dow chemical.  Here is the item number and link.  Closes in a day but the seller may run it again.  Seller's name is "research-and-development"

Ebay item number 250513115872

http://cgi.ebay.com/1lb-Calcium-Chloride-Food-Grade-High-Purity_W0QQitemZ250513115872QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item3a53becae0 (http://cgi.ebay.com/1lb-Calcium-Chloride-Food-Grade-High-Purity_W0QQitemZ250513115872QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item3a53becae0)
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Alex on October 29, 2009, 07:45:17 AM
please pay attention, by us in Israel 2.2 lb is about 3.5 dollars not including shipping, total should be arround 5 $.
I think you should search for cheaper sources.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: vogironface on October 30, 2009, 12:33:50 AM
Wow Alex, that is a great buy.  I have not been able to find such a deal yet.  I was comparing the cost of the solution I purchase from cheese supply companies and this granular form and felt it was quite a good buy.  Still, at less than 10 dollars including shipping I feel happy about it.  I may have a five year supply. 
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Sailor Con Queso on October 30, 2009, 03:58:27 AM
So how do you use granular in place of the liquid?
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Alex on October 30, 2009, 04:26:12 AM
I use 2.5-3 gr/10 l of milk, diluted in 1/4 cup of water.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on October 30, 2009, 04:28:28 AM
I dehydrate the granular and make a 30% solution, which is the standard concentration sold for cheesemaking.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: vogironface on October 30, 2009, 06:55:42 AM
I believe there were some posts here on how to dilute but this website is easier for me to find.  He has a good price on cultures and all his prices include US shipping.  This page has cacl2 in liquid and granular near the bottom of the page.  This is his instructions for creating the standard 30% solution.
http://www.thecheesemaker.com/cultures.htm (http://www.thecheesemaker.com/cultures.htm)

"2 oz.(56.7g) Makes 16 oz.(473ml) of liquid calcium Chloride.
8 oz.(226.7g) Makes 64 oz.(1.89liters) of liquid calcium Chloride. "

That would be 2oz by weight of cacl2 added to 16oz of water.



Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on October 30, 2009, 07:14:22 AM
Huh.. that math doesn't seem right. It'll make a solution, but it won't be 30%

30% solution means there are 300 grams of pure solid for every 1000 ml of final liquid. His calculations only make a ~12% solution. Maybe his recipes adjust for the lower concentration?


[edit]: Had the chem wrong, fixed after discussion.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: vogironface on October 30, 2009, 07:25:00 AM
Thanks Linuxboy. 
I am no chemist and took for granted that the math was a standard 30% solution.  So this raises a question in my mind.  The 30% refers to what?  It appears to be a ratio of weight to volume.  I always assumed it was 30% of saturation or something like that.

So it appears that 1 ld (1 pound = 453.59237 grams) of cacl2 will create 1510ml (3.1 US pints)of 30% solution.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on October 30, 2009, 07:50:29 AM
[edit]Had the math wrong, you have it right. 1 lb of dry granules will make ~1512 ml total solution. Start with less water, like half a liter, mix in the dry granules, and then top off until the final total liquid is ~1512 ml.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: vogironface on October 30, 2009, 07:51:19 AM
OK, I knew I read it somewhere.  Here http://cheeseforum.org/forum/index.php/topic,1026.0.html (http://cheeseforum.org/forum/index.php/topic,1026.0.html) is the thread that I first read about the amount needed for a 30% solution and it agrees with linuxboy.

Here, however, Cartierusm uses a different solution (14 grams to 118ml) with success so perhaps the 30% isn't as critical as we think it is?  I will follow linuxboy's instructions since they seem to make sense for a weight in grams to volume in ml ratio of 30%.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Cheese Head on October 30, 2009, 01:53:35 PM
Ben, thanks!

I've not found any cheaper source and as I'm in also in USA, I've also ordered. The 10 lb/4.5 kg bag (http://cgi.ebay.com/10lb-Calcium-Chloride-Food-Grade-High-Purity_W0QQitemZ260490436803QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item3ca670a0c3) is USD30+12 shipping, which for cheese making is a ridiculous amount as even at 1 lb, i suspect it will be a life time's amount ;D.

In case Ben's link expires, the ebay vendor also has an online store (http://stores.shop.ebay.com/research-and-development__W0QQ_armrsZ1) and I suspect he/she will post this product regularly.

linuxboy, my understanding is that similar to NaCl brine, a 30% solution actually means 30% of the final weight is CaCl2. So for example, 0.3 kg + 1 kg water will weigh 1.3 kg and the solution is 0.3/1.3 = 23% CaCl2. At least that's the method I wrote on this webpage (http://cheeseforum.org/Making/Brine%20-%20Making.htm) which was based on this article (http://seagrant.oregonstate.edu/sgpubs/onlinepubs/h99002.pdf). Please correct me if wrong.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Sailor Con Queso on October 30, 2009, 03:36:09 PM
I bought some from the E-Bay source yesterday. It's on it's way. Apparently they have this available all the time on E-bay. And it is labeled as food grade.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on October 30, 2009, 05:20:10 PM
John, that's a good point. I went back and fixed my explanations so people don't get confused.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on October 30, 2009, 06:06:26 PM
I think I'm overthinking this :). And I think John is correct. The legal limit commercially in the US is .02% total CaCl2 (dry). That's too much, though, for most cases, unless the milk is really terrible, in which case we shouldn't be using it. The target should be about .01%. So for every hundredweight of milk (100 lbs), at .01% CaCl2, we need .01 lbs of CaCl2. This is .16 ounces, or 4.5359237 grams. 100 lbs of milk is about 11-12 gallons or 45 liters. So we need ~.386 grams per gallons of milk for a .01% concentration.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Boofer on October 31, 2009, 12:44:42 AM
Well, I needed some so I bought the 1 pound also.

But after all the superbright minds doing the preceding calculations, I'm afraid I've lost my way.  ???


-Boofer-
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Baby Chee on October 31, 2009, 01:02:37 AM
What does it all add up to, though??

I went off of the 1 Tbsp. for 4 gallons method I found somewhere... but I didn't stop to think that might be solution and not dry weight CaCl2.  I've been using dry pellets of the stuff.  However, I can't imagine 1 Tbsp. in 4 gallons is over doing it.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Boofer on October 31, 2009, 01:05:34 AM
After doing a little more research, I found an entry by "the_stain" which I've attached.

-Boofer-
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Baby Chee on October 31, 2009, 01:08:44 AM
And then how much do you add to a gallon?  How many tsp. or Tbsp. of 30% solution?

Oh good god.  I haven't tried my CaCl2 cheeses yet.  First one is edible in a week.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on October 31, 2009, 01:25:52 AM
Boofer, that seems right. It's total solid in the total volume of liquid, as John said.

Baby Chee, a tablespoon is somewhere around 15 grams. You should have been adding up to ~3 grams of the dry granules for 4 gallons, which is a little over half a teaspoon. That would be for .02%. For a .01% you need to add a quarter teaspoon of the dry per 4 gallons.

If you're using 30% solution, you should have been adding about 3.3x the volume as the dry granules. So for 4 gallons milk at a final target of .01% CaCl2, using 30% solution, you need to add almost exactly a teaspoon.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Baby Chee on October 31, 2009, 01:29:38 AM
Crap... I did three times the amount.

You think any ill effects in taste will occur?  I'm trying not to open a cheese and see: I've made 5 that way.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Cheese Head on October 31, 2009, 01:44:13 AM
linuxboy, sounds good, I like your last part, so I need 0.75 gram per 1 US gallon, can I just dilute and add add that rate? Assume it dissolves fast and would be easier for me than pre-mixing a solution.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on October 31, 2009, 01:50:21 AM
John, that seems OK if you want to go for the .02% max. I remember reading somewhere, maybe it was American Farmstead Cheese, that .02% was excessive for pasteurized milk, and .01% or maybe .015% was better.

One advantage of the solution I see is that if your scale is off and you add too much or too little, the mistake is magnified when using the concentrated powder, whereas it's not as bad for a diluted solution.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Baby Chee on October 31, 2009, 01:53:12 AM
Well, I might as well try one of those cheeses.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Cheese Head on October 31, 2009, 02:25:17 AM
linuxboy, sorry, I misread your post, that is for max 0.02%, I'll go with half that.

That is when I start using my 1 lb of dry CaCl2 . . . but it's going to take me a year just to use up my bottle from DairyConnection.com!!!
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Baby Chee on October 31, 2009, 02:56:56 AM
Damn.  I opened one gouda: 4 weeks old tomorrow.

Fine texture.
Tastes chalky.

I'd have to assume it was the overdose of CaCl2.
A waste.  I'll let the other 4 cheeses mature.

Rushed out to the brewing area, got a pyrex flask, a stopper, a glass stir rod, scale, and CaCl2.
And measured out a 30% solution.  500grams water, 150grams CaCl2.  Mixed.

BEWARE, PEOPLE!

This stuff creates a very powerful chemical reaction.  My 500 ml flask was burning hot!  Too hot to touch. I'm letting it cool down.

Sad that I didn't realize this yesterday before my two latest cheeses.  That'll teach me to go off of stray recipes I found on the internet instead of quantifying how the stuff is used.  My sodium chloride cheeses were all excellent, though.  Well.... now I know.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: vogironface on October 31, 2009, 05:46:51 AM
So I have been reading this with interest and have come to one conclusion.  I am not sure we know even what to debate.  For all we know the 30% is a carry over from a solution of cacl2 that some guy bought and mixed 30% of it with water. 

I called my brother who is a chemist and when I asked him how to make a 30% solution of cacl2 he was reluctant to even speculate how to do it.  Apparently chemists refer to a solution as a percentage most often using Molar concentration (hope I got that right).  what this means is if you could actually count the molecules in a solution 30% of them would be cacl2.  You get there by using the molecular weight of the molecule of each part of the solution and then knowing how much mass that takes up you can get to 30% of something relative to something else and have the total solution be a specific volume.  I believe this is what is discussed by both linuxboy and the_stain (truth be told I only understood half of what they said, makes me feel inferior).

OK, we can understand that, but here is the problem, we are assuming that this is what is meant by 30% and I am not sure it is.  I have contacted one online retailer and that solution would not work with the Molar concentration idea.  I have sent an email to leeners (since i think we have established that that is who dairy connection gets theirs from) and I will see what they say.

Long story short, Let's find out what they use and use it since we know it works.  We can call it a 54.32% solution and it would have as much meaning I think.  At the end of the day it won't matter so long as it is the same as we get when we buy from them.

Does this make sense to anyone elso or have I just thoroughly confused myself beyond repair?
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Baby Chee on October 31, 2009, 11:13:18 AM
The molecular mass of water is 18 (approximately) while CaCl2 is around 110.  Wouldn't that make a 30% solution to be 2 parts CaCl2 and 1 part water?  I can guarantee that isn't right.  Let's see what you find out from these companies.  The 30% is probably metric weight.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Boofer on October 31, 2009, 02:58:38 PM
Amazing...this discussion brings the following image to mind:

(http://i8.tinypic.com/4qqf9yp.gif)

Here's yet another supporting link:
http://home.att.net/~jeffrey.d.mathias/guide/percent.htm (http://home.att.net/~jeffrey.d.mathias/guide/percent.htm)

My original 1 ounce bottle of CACL2 from Leeners is empty, but I have come to realize that I may need to add CACL2 to my brine if I don't use whey-brine. With that in mind, I need to make a larger bottle of 30% CACL2 solution. The link above supports the earlier reference that "the_stain" mentioned. I'll use that as my guide.

-Boofer-

Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Baby Chee on October 31, 2009, 05:17:41 PM
Tapping out a 4/4 beat on a bored horse?

So by that site, it definitely is the weight of the dry chemical vs. weight of water, which is what stain was doing, and which I did last night.  You guys buying POUNDS of CaCl2 are going to have a lifetime supply.  I made over a pint last night, which will last me for years and years and years.  I only needed 150 grams of the stuff.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: vogironface on November 02, 2009, 03:45:01 PM
All right folks I have received an answer from Joeellen at leeners.  They mix 30% by weight.  So, if I have 100 grams of finished solution then 30 grams would be Cacl2.  There seems to be some variance in the way that various manufactures mix but from personal experience I know the leeners solution works just fine so I think I will use that mix. 

Isn't this the same way we measure a brine solution.  A 100 gram solution of 12% brine would have 12 grams of salt? 

Here is the text of here email for your literary enjoyment.

"A 30% solution indicates that by weight 30% of the total is pharmaceutical grade calcium chloride and 70% is distilled water.

Be aware that when the powder is mixed with distilled water, the resulting solution can become very hot."

Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on November 02, 2009, 04:14:15 PM
Hi Ben,

Thanks for checking. That is also the consensus we reached here. I listed calculations earlier for mixing a 30% solution, amount in grams to add per gallon, and amount in ml to add per gallon when using a 30% solution.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Sailor Con Queso on November 21, 2009, 03:54:46 PM
I just made a 1500ml batch with 1 pound of CaCl2. Couldn't believe hot this got instantly. Wow. I know I have enough to last a few years ::) but $4.50 for a POUND on e-bay is a great deal. Just 2 ounces is $4.95 from NECS.

It dissolved quickly, but I did have a few random flakes lingering so 30% may be close to saturation.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: DeejayDebi on November 22, 2009, 02:47:34 AM
I just wanted to mention one thing here:

I think the reason you are all getting confused is you need to remember what a solutions is. 

A "solution" should be in the terms  grams/ml or Weight/Volume. Makes it much easier to understand when you define your terms first.

Sorry to interupt ...  ::)
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Boofer on November 23, 2009, 12:34:43 AM
In another thread talking about a cheese called Cantal from "200 Easy Homemade Cheese recipes", I noticed something interesting in the ingredient list.

Recipes that use 4 gallons(16L) cow's milk:
3/4 tsp (3.75ml) calcium chloride dissolved in 1/4 cup (50ml) water.

Interesting datapoint. When last I checked, we put 30ml of CACL2 in a 100ml container and filled it with water to arrive at a 30% solution. Here's a recipe book that apparently a few people besides myself are using and it calls for 3.75ml dissolved in 50ml of water. I'm sure that will guarantee the 30% with a little buffer room. So what if the total volume of milk liquids is a little larger?

What that tells me is that I can keep my CACL2 dry and mix it fresh as I need it...3/4tsp (3.75ml) at a time for my 4 gallon (16L) cheese recipe. No muss, no fuss  ::) .

-Boofer-

Title: Re: Calcium Chloride - Granular, How Dilute
Post by: DeejayDebi on November 23, 2009, 12:47:22 AM
Boofer calcium chloride is always dissolved/diluted in pure water first before using and yes you could mix it as you go but larger volume solutions are easier to mix than small ones.

It is not a simple matter of pouring 3.75 ml of the powder into the 1/4 cup of water. Those recipes are based on diluting a 30% solution.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Sailor Con Queso on November 23, 2009, 03:09:31 AM
Boofer - that recipe from 200 Easy... and just about every other recipe assumes that we are using a pre-mixed 30% solution to start with, so she is NOT talking about using granular CaCl2. You add the 30% solution to more water to increase the dispersion rate.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Boofer on November 23, 2009, 03:44:55 PM
Got it.  Must have drifted off there for moment.  ;)

-Boofer-
 
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Scarlet Runner on March 26, 2011, 12:13:20 AM
I gave Ben and LinuxBoy a cheese for this post since it spurred me to try this out with my own pound of CaCl2. Just wanted to give back my gratitude for such a significant contribution.  Hope it's okay to add this silly little note just to say THANKS GUYS.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: catseatnit on September 11, 2011, 03:23:49 AM
Just to be sure - you are dessicating (oven?) the hydrated CaCl2 (2H2O) before weighing, correct? 
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on September 11, 2011, 08:42:53 AM
Yes, calculation is for dehydrated. Or, adjust for hydration level.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Caseus on April 26, 2012, 03:32:45 AM
So can you just dehydrate the CaCl2 in the kitchen oven?  Lowest temp on my oven is 175 degrees.  How do you know when it is dehydrated sufficiently?
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: linuxboy on April 26, 2012, 03:54:23 AM
That's only if you're one of those crazy mad scientist types and want to make a solution of an exact molarity. In practice, dump in CaCl2 until it is saturated and will no longer dissolve. You now have 28-33% solution.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Caseus on April 26, 2012, 05:21:49 AM
Great.  That makes it easy.  Thank you linuxboy for the information you shared in this thread and the other one where I asked about the Pickle Crisp.  Everywhere I turn, no matter what subject related to cheesemaking that I question, I find myself learning from you. 
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: shaneb on May 07, 2015, 12:21:47 AM
Thanks all to the information on this thread. I've just made up a big batch of 30% calcium chloride. I bought the calcium chloride from a brewing supply store.

Shane
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: John@PC on May 12, 2015, 08:26:31 PM
I did the same thing Shane (brewing supply on Amazon) but mixed a more dilute solution to add directly.  Dissolved 12g CaCl2 in a 16oz bottle of water and it works out to 1 Tbs. per gal. milk; 1/4 cup per 4 gal., etc.  Just one less thing to dilute when making cheese :) but I like the simplicity of Pav's suggestion. 
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: shaneb on May 12, 2015, 09:01:10 PM
Good idea. Did your mix come out clear? Mine had a reddish tinge. I grabbed some coffee filter papers from the supermarket and passed it through that. It is now nice and clear. I now have 1L of calcium chloride which should last me many years. I also have another 200 odd grams of granules left to make more.

Shane
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: John@PC on May 12, 2015, 10:16:44 PM
I got mine from LD Carlson and it was clear. Did a test with saturated solution and it still was clear.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: rsterne on September 28, 2020, 02:32:29 AM
I get it that a 30% solution of Calcium Chloride is 30% by weight, with the other 70% by weight being water.... However, the density of the finished solution is not that of water (1.0 gr/ml), it will be about 1.3 gr/ml, so the total volume given for the example of 1 lb. of Calcium Chloride in 1510 ml of solution is not correct.... The WEIGHT of the solution would be 1510 grams, but the volume would only be about 1160 ml....

I found this out when I dissolved 1 lb. of LD Carlson Calcium Chloride in 1 litre of water, and I only got just over 1.1 litres of solution, not the 1510 ml. quoted in this thread.... Fortunately, I have found the reference for a 30% solution for Cheesemaking use being 30% of Calcium Chloride by weight in several places....  8)

Bob
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: mikekchar on September 28, 2020, 01:52:43 PM
Most percentages in cheese making (that I've found, anyway) tend to be w/v rather than w/w.  They are bit like "baker's percetages".  In baker's percentages, you have a quantity of flour and every other ingredient is expressed as a percentage of weight of the flour.  So if you have 100 grams of flour and 2% salt, it means you have 2 grams of flour.

In cheese making (most of the time), the liquid is expressed in water.  So if you have 100 ml of water, it weighs 100 grams.  A 30% solution of calcium chloride is 30 grams of calcium chloride in 100 ml of water.  This is crucially important in salt (sodium chloride variety) calculations.  If a recipe says that you have 2% salt, it means that if the cheese weighs 100 grams, that you salt with 2 grams of salt.  Most brine calculations are similarly done with w/v.  So if you have 100 ml of water and you want a 5% brine solution, then you want to add 5 grams of salt.

The big exception to this is Gavin Webber.  For reasons unknown to me, he does his brine calculations using w/w.   So while the solubility of sodium chloride is 36% w/v (36 grams of salt in 100 ml of water), it is 26% in w/w (36 grams of salt in 100 ml of water weighs a total of 136 grams and 36 / 136 = ~26%).  And even more bizarrely he frequently says that his brine is "an 18% fully saturated brine solution"... which is.... frustrating ;-)  But indeed, his brine is 18% w/w and is not fully saturated (which would be 26% w/w).

Even if you look at solubility tables in chemistry, they are almost always w/v, which is why I think everybody except Gavin Webber uses that system (it's much easier to calculate as well).  However, there is a twist for calcium chloride.  Calcium chloride makes crystals and sometimes those crystals have water set up with them.  For each molecule of calcium chloride in a crystal, there can be 0, 1, 2, 4, or 6 molecules of water.  This, of course changes the weight dramatically.  So if you like easy math, you should by "anhydrous" calcium chloride which has crystals with no water.  "Dihydrous" crystals (those with 2 molecules of water) are also common.  The molar mass of CaCl2 is about 110 grams per mol.  The molar mass of water is about 18 grams per mol.  So each water molecule adds about 16% extra weight to the crystal.  In other words "dihydrous" CaCl2 is about 1/3 heavier than the anhydrous version and so you need to add about 1/3 more to get your 30% solution (so you need about 40g per 100 ml of water instead of 30).
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: Mornduk on September 28, 2020, 03:41:59 PM
For what is worth, I have my bag of CaCl2 and just add 30% of the weight the recipe is calling form. So if a recipe calls for 3ml CaCl2, I'll measure 0.9g of CaCl2 granules and then add some distilled water to dilute for a few minutes before adding to the milk. It's not only cheaper but more convenient to store etc.
Title: Re: Calcium Chloride - Granular, How Dilute
Post by: rsterne on September 28, 2020, 11:32:12 PM
Ricki Caldwell's Blog shows the calculation done as 30 gr. CaCl2 plus 70 gr. water equals 100 gr. total (note that the volume of solution would be much less than 100 ml, in fact only about 77 ml).... That is also given above from Leener's for how they make their CaCl2 solution, so I'll stick to that.... Incidently, that is pretty much a saturated solution....

Bob