I am using cows milk, homogenized and pasteurized, with the content of 119 mg. calcium pr. 1 liter.
What dosage of calcium chloride should I use pr. liter milk?
Thanks.
I usually add a teaspoon of 33% solution for 4 gallons of PH milk. Not sure what that works out to in metric.
Here is a link , .2 grams per liter commercially and maximum 1 gram per litter
https://cheeseforum.org/forum/index.php/topic,15938.msg122289.html#msg122289 (https://cheeseforum.org/forum/index.php/topic,15938.msg122289.html#msg122289)
I make my own 30% cacl solution now, 30g of cacl to 100g of distilled water. Then I use 1/8 teaspoon of that solution for every 4 litres of milk.
It depends on what kind of Calcium Chloride is available on the market. I use 10% liquid solution from a pharmacy. The dosage is 1 ml per 1 liter of milk.
I also have the clean CaCl2 in granules. The dosage is 20 grams per 100 liters of milk.
Quote from: Al Lewis on February 10, 2017, 04:07:54 PM
I usually add a tablespoon of 33% for 4 gallons of milk. Not sure what that works out to in metric.
Don't you mean a "teaspoon"...or less?
And, of course, none required if using raw milk.
-Boofer-
Thanks boofer. Fixed it! :-[
As far as metric equivalents, 1 tsp = 5 ml
Quote from: AnnDee on February 11, 2017, 07:27:06 AM
I make my own 30% cacl solution now, 30g of cacl to 100g of distilled water.
A 30% solution would be 30 CaCl &
70 H2O. Total = 100. 30% of 100 = 30
Quote from: Sailor Con Queso on February 12, 2017, 09:24:06 PM
Quote from: AnnDee on February 11, 2017, 07:27:06 AM
I make my own 30% cacl solution now, 30g of cacl to 100g of distilled water.
A 30% solution would be 30 CaCl & 70 H2O. Total = 100. 30% of 100 = 30
Thank you for this, this make more sense. I will change the formula from now on.
A standard solution is actually 33%. You would use 1/3 calcium and 2/3 water. Volume is easier than weight - For example: 500ml CaCl + 1000ml water or 1 cup CaCl + 2 cups water.
Thank you, will keep this in mind. I actually use raw milk for all my cheese but use cacl for brine and on occasion when I pasteurise my milk. I suppose that is why I haven't experienced the effect of the wrong formula calculation ;)
I use the same amount of Calcium Chloride as Rennet.
If the recipe calls for 3/4 tsp of Rennet, then use 3/4 tsp CaCl...