Many people are confused. Pasteurisation is the heating of the milk to kill unwanted bacteria. Homogenisation is the forcing of the milk through a filter to break up the fat. Both things make it difficult to set a good curd with rennet. However, only one is related to calcium. When you heat milk, calcium comes out of solution just like when you boil hard water (when you get hard water stains, and scale on your taps). Rennet requires dissolved calcium to set a curd (I don't have time to explain why right now, unfortunately).
If your cheese set a curd properly, then you were lucky and didn't need the calcium chloride. It happens from time to time. But you should get some for your next cheese. You can mail order it and get it delivered. If you haven't made the cheese yet, you might want to pivot and make something with an acid set curd (like paneer) until you can get some calcium chloride as the milk likely won't set without it.
Edit: I missed that you had it in granular form. You just need at 30% w/v solution of it. Add 30 grams of dry calcium chloride in 100 ml of water. Mix until dissolved. You are done. By far the best way to go -- the liquid form is ridiculously expensive.