CaCl2, Adding To Pasteurized Milk - Effect On Final Moisture Content

[medomak]

Hello,

We get our milk from our own cow so the milk is very fresh.  We home pasteurize it, too.

When I add rennet to the milk, I get a decent set/clean break on the curd.  My cheese often comes out a bit rubbery in the end and I recognize that curd size, cooking , and agitation all determine moisture content in the final cheese.  I try and be as consistent to the recipes in this regard to rule out variables.

I do NOT add CaCl to the milk prior to renneting.  I'm wondering if doing so would have an effect on final moisture content?

My thought is that by having a firmer curd, it will help retain more moisture.

Thanks for any help.

Dave

[linuxboy]

You are right, it will make the curd release whey a little slower. But practically this does not make a dramatic influence to the moisture content.

[medomak]

Thank you Linuxboy.  Do you think the fact I home pasteurize without using CaCl makes a difference in the final moisture content?

[linuxboy]

Not material. Your other factors (rennet amount and set time and temp and agitation) all contribute much much more.