Hello, this year two of my goats had kids and have lots of milk, but never made aged cheese before
Got a few cheeses made and waiting for results but
1. Monterey Jack cheese I just waxed a week ago is getting pin holes and clear liquid coming out. Do I need to un-wax and dry more. If so, how do I un-wax?
2. I am brining Harvati and Gouda, do I really need calcium chloride in the brine? Using raw goat milk? And if so, is all calcium chloride same, as long as it says CaCl2?
the CaCl2 that is added to the brine is used to prevent that present in your cheese from leaking into the solution following the concentration gradient between the cheese and the brine. Looks like it won't harm your cheese. So if you have it available, just put it.
NB: I am only a beginner
Thanks, I got some Calcium chloride from my husband's work, but that is a manufacturing plant fo items not related to food. Hope it is all the same and works out.
From what I have seen, in the various liquid presentations for our recipes, the CaCL2 is at a concentration of about 30%.
Personally, I have CaCl2 but concentrated at 10% (for infusion), so I have to multiply my dosages by 3. If there are no harmful excipients, I don't think that's a problem, if you stick to the dosages.