Fromage Blanc v. calcium chloride?

[tananaBrian]

Hi,

  I used New England Cheesemaking Supply's fromage blanc culture (with rennet already in it) to make a nice fromage blanc this weekend.  For this, I used a gallon of non-homogenized 'cream on top' whole milk from Organic Valley.  I'd like to try it again, but with the (cheaper) homogenized milk from the local dairy instead ...should I add a couple of drops (1/8th teaspoon) of calcium chloride to the milk since it's homogenized?  Will the calcium chloride muck up the texture or consistency?

Thanks,
Brian (a newb)