I asked this question in one of my other threads as well but I thought I'd start a separate thread in the right area. I made my first cheeses this weekend (30-min mozzarella, whey ricotta and whole milk ricotta), all from the recipes in Ricki Carroll's book. I had moderate success with all three, although from a taste standpoint only the whole milk ricotta will be made again.
Anyway, I have CaCl and was planning to use it since I was using store bought milk, but couldn't find a note about when to add it in the book. I've been browsing through various recipes, and I've seen directions to add it right at the beginning (to the cold milk), along with the starter, directly after the starter, and at an unspecified time between starter and rennet. Is there one good answer? Or does it depend on the type of cheese, the preference of the cheesemaker, the position of the moon in Libra, etc? Any advice would be greatly appreciated! I actually achieved decent curd formation without it, but imagine it would have been even better with it. Thanks!
Commercially it is always added just before the rennet and mixed in. I'm not sure why, never actually questioned it. It may be for chemistry reasons but it's most likely for efficiency on the floor.
Answered you in the other thread. Basically, CaCl2 restores ionic balance. You need to try and ensure even distribution. Several ways to do this. Diluting in water helps. Adding early on also helps. Stirring in an up and down motion for 15-20 strokes also helps. Realistically, for small volumes under 15 gallons, you should be OK adding right before the rennet if you dilute first. Many people add right before or after culture.
Thanks guys! I love that I don't just get answers here, I get explanations!
One source that I read said to add the Cacl before the bacteria. It suggested to add it and when you first add the milk. Though, I only use fresh milk so I don't personally.