Calcium Chloride - What & Where Buy & What Amount Use & How Well Work?

[Sailor Con Queso]

Salt is not acidic. You need to occasionally add citric acid or vinegar to you brine to adjust the pH.

[Boofer]

I do realize salt is not acidic.    Did I mention I was using my acidic whey for the brine? Over the course of a brining session spanning 6 to many hours would it be essential to adjust the acidity as well as the calcium (CACL2)? I could understand that need if the cheese was larger than say, 4 pounds.

-Boofer-

[Sailor Con Queso]

I wouldn't adjust anything during a brining session. Just refresh the salt, the CaCl2 and the pH before each use.