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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: Zinger on November 28, 2009, 05:29:52 PM

Title: Calcium Chloride - Adding Before Or After Pre-Ripening?
Post by: Zinger on November 28, 2009, 05:29:52 PM
I am making a Manchego and I just inadvertantly added my calcium chloride before letting my milk ripen. Should I add more calcium chloride after ripening or just let it go?
Title: Re: Calcium Chloride - Adding Before Or After Pre-Ripening?
Post by: DeejayDebi on November 28, 2009, 05:46:54 PM
Let it go. There are some schools of thought that the calcium chlride should be added first.
Title: Re: Calcium Chloride - Adding Before Or After Pre-Ripening?
Post by: Zinger on November 28, 2009, 06:04:08 PM
Thanks Debi, I appeciate your answering in a timely manner. You confirmed my gut feeling.

Thanks again.
Title: Re: Calcium Chloride - Adding Before Or After Pre-Ripening?
Post by: wharris on November 28, 2009, 06:18:15 PM
I add mine prior as well
Title: Re: Calcium Chloride - Adding Before Or After Pre-Ripening?
Post by: DeejayDebi on November 28, 2009, 06:51:37 PM
I have done it both ways and I haven't noticed a significant difference although I haven't done much store bought milk lately.
Title: Re: Calcium Chloride - Adding Before Or After Pre-Ripening?
Post by: vogironface on November 28, 2009, 07:29:41 PM
The other day I forgot to add the CaCl2 and did not remember until 5 minutes after adding rennet.  I very quickly measured it out, diluted it and mixed it in very quickly.  Had a great curd set.  This may illustrate that there is a wide window of opportunity for adding CaCl2.
Title: Re: Calcium Chloride - Adding Before Or After Pre-Ripening?
Post by: DeejayDebi on November 28, 2009, 07:31:19 PM
More than one way to skin a cat or to make cheese!
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