Added CaCl - Chunks in my Pasturized Whole Milk?

[flip.tiffy]

So I'm used to raw milk during cheese creation, but this time around I decided to buy some pasteurized (not ultra) milk. I heated my milk to 70 degrees (target is 86 for a Colby) and put the CaCl in

* 3 Gallons of Whole pasteurized milk
* 1/4 teaspoon of CaCL

After stirring for about a minute, I started to notice chunks of milk beginning to form.... is this normal?

[Sailor Con Queso]

What do you mean by "chunks of milk"?

[flip.tiffy]

Chunks as in 1/8th inch chunks forming while I stirred. It was an odd occurrence.

Once I added the rennet the chunks seemed to dissipate, so I'm not sure what happened!

[Sailor Con Queso]

Did you use liquid or dry CaCl2? If you used dry, then it should have been dissolved in water first.

[flip.tiffy]

I used dry, and dissolved in 1/4 cup of non-chlorinated water.

[Sailor Con Queso]

Try using more water next time. Make it well in advance so it has time to dissolve and go into solution.