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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: atreyablue on May 03, 2010, 03:04:08 PM

Title: Calcium Chloride, Dry USP Grade - How Prepare Solution?
Post by: atreyablue on May 03, 2010, 03:04:08 PM
Can someone tell me what the right percentage for making a calcium chloride solution?

(I will be adding it to 1-2 gal batches of store bought milk)

I purchased a bottle of USP grade calcium chloride dried and need to mix it up.

Also it's my understanding this has indefinite shelf life, correct me if I'm wrong.
I searched on here and can't seem to find this subject covered.

Thank you,

Eric
Title: Re: Calcium Chloride, Dry USP Grade - How Prepare Solution?
Post by: linuxboy on May 03, 2010, 03:15:41 PM
Please see our discussion and my posts here
https://cheeseforum.org/forum/index.php/topic,2437.0.html (https://cheeseforum.org/forum/index.php/topic,2437.0.html)
Title: Re: Calcium Chloride, Dry USP Grade - How Prepare Solution?
Post by: atreyablue on May 03, 2010, 03:44:43 PM
Thank you!
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