Hi Alex thanks for that, but I'm still not quite sure of something. 1st I dont use any colour in my cheese. My method, is I heat my milk to the required temp, add M400 starter and leave for 1 hour, then I add my rennet and leave for a further 1 hour, then cut a heal my curd before cooking. Armed with this in formation, when would you suggest I add my CaCl?
You may ask about my time in Israel, no problem. I was never concerned with making cheese there, rather I worked on many of the big Kibbutz dairy farms, producing the milk, mainly in the north including the Jordan valley and the Beit Shan valley as well as others. I was there between 1991 and 1998.