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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: Bowl on August 23, 2010, 04:55:01 PM

Title: Calcium Chloride - Dry, Adding?
Post by: Bowl on August 23, 2010, 04:55:01 PM
I was wondering how much DRY calcium chloride to I have to put in to a gallon of milk? Or do I have to dissolve it in water and dilute it?
Title: Re: Calcium Chloride - Dry, Adding?
Post by: mtncheesemaker on August 23, 2010, 05:38:42 PM
I think you have to dilute it. Don't quote me but I think it is a 30% solution, by weight, made with distilled water. (That's what I did.) I believe most recipes assume this concentration.
I know I got the information from this forum, so if you search you can probably find it.
Title: Re: Calcium Chloride - Dry, Adding?
Post by: linuxboy on August 23, 2010, 05:44:29 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, Adding?
Post by: Sailor Con Queso on August 23, 2010, 07:03:18 PM
There are some recipes that do call for using dry CaCl (mixed in water), but most of us prefer to use a liquid premix.
Title: Re: Calcium Chloride - Dry, Adding?
Post by: Boofer on August 23, 2010, 11:02:26 PM
When I mixed my CACL2 up, the container got very warm. There is a chemical reaction that occurs and so you might want to have that happen outside of your milk. I now am able to pour my 1 or 2 teaspoons from that same container without concern. Much better.

-Boofer-
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