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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: bansidhe on August 24, 2021, 02:49:01 PM

Title: CaCl2 in Brine
Post by: bansidhe on August 24, 2021, 02:49:01 PM
If one reuses one's brine, how does one know if more CalCl2 is needed?  Or does CaCl2 never really get depleted?
Title: Re: CaCl2 in Brine
Post by: rsterne on August 24, 2021, 04:27:43 PM
AFAIK, the CaCl2 ends up in balance.... It is added initially, just so that Calcium doesn't leach out of your cheese....

Bob
Title: Re: CaCl2 in Brine
Post by: bansidhe on August 24, 2021, 06:37:18 PM
Good to know.  Thanks!
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