Calcium chloride dosage for home vat pasteurized milk.

[tunnn]

Hello.

I made several batches of mozz following Linuxboy ' s recipe but it didn't mention the dosage of cacl2. So i added 0.1gr calc2 ( 94% ) per 1 liter milk ( pasteurized 63C for 30mins ). The curd doesn't seem hard. when i stirred, it break into 0.5inch cubes. I waited until pH dropped ti 4.9. But, the final mozz stretch not well. I tried to pull and shape it into the ball with much effort. And... It turned out dry.
Please tell me how much cacl2 should i add.
Here my mozz pics: https://drive.google.com/file/d/1FaQr76gG7yrSH_d5Kohzfw1aaUBPh2D3/view?usp=drivesdk

As You guys can see, the 3th ball doesn't stick together ( look like oaxaca cheese) https://drive.google.com/file/d/1uGCoM7QEL0XJ6uDwaE563e4UTiyonGQh/view?usp=drivesdk

https://drive.google.com/file/d/1moRkTm_VEpaIea8JOgNeJNdm30N4OdHg/view?usp=drivesdk

[Aris]

pH of 4.9 is too low if you are using cow's milk. The curds must have a pH of 5.1-5.3 in order to stretch. I only make mozzarella using water buffalo milk and it requires a pH of 5.0 to stretch. I read that using calcium chloride in a mozzarella is counterintuitive because the curds release calcium as it acidifies. To be honest your mozzarella still looks nice.

[tunnn]

thank you for your recommend. So you dont use cacl2 even with pasteurize milk. I'm planning to go commercial so i must use cacl2 to improve yield.

[Aris]

I buy raw water buffalo milk and either pasteurize or thermize it. The curds are still firm and yield is good (20-22%) without calcium chloride. I read on cheesemaking.com that calcium chloride can prevent the curds from stretching.
https://cheesemaking.com/products/calcium-chloride-for-cheese-making

[Pieter]

thank you for your recommend. So you dont use cacl2 even with pasteurize milk. I'm planning to go commercial so i must use cacl2 to improve yield.

You should add it for pasteurized milk. Your problem is PH