Hello everyone , been reading here for a while now , lots of helpful info . I brew and in that I use a dry CaCl2. My question is , does anyone know what ratios I would use to make a liqud CaCl2 for use in cheese making? Thank you.
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)
You can use the search tool to find past discussions by keywords. It's really handy :)