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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: flip.tiffy on December 05, 2010, 10:42:08 PM

Title: Added CaCl - Chunks in my Pasturized Whole Milk?
Post by: flip.tiffy on December 05, 2010, 10:42:08 PM
So I'm used to raw milk during cheese creation, but this time around I decided to buy some pasteurized (not ultra) milk. I heated my milk to 70 degrees (target is 86 for a Colby) and put the CaCl in

* 3 Gallons of Whole pasteurized milk
* 1/4 teaspoon of CaCL

After stirring for about a minute, I started to notice chunks of milk beginning to form.... is this normal?
Title: Re: Added CaCl - Chunks in my Pasturized Whole Milk?
Post by: Sailor Con Queso on December 06, 2010, 02:18:07 AM
What do you mean by "chunks of milk"?
Title: Re: Added CaCl - Chunks in my Pasturized Whole Milk?
Post by: flip.tiffy on December 06, 2010, 02:26:25 AM
Chunks as in 1/8th inch chunks forming while I stirred. It was an odd occurrence.

Once I added the rennet the chunks seemed to dissipate, so I'm not sure what happened!
Title: Re: Added CaCl - Chunks in my Pasturized Whole Milk?
Post by: Sailor Con Queso on December 06, 2010, 02:51:52 AM
Did you use liquid or dry CaCl2? If you used dry, then it should have been dissolved in water first.
Title: Re: Added CaCl - Chunks in my Pasturized Whole Milk?
Post by: flip.tiffy on December 06, 2010, 04:04:34 AM
I used dry, and dissolved in 1/4 cup of non-chlorinated water.
Title: Re: Added CaCl - Chunks in my Pasturized Whole Milk?
Post by: Sailor Con Queso on December 06, 2010, 04:09:06 AM
Try using more water next time. Make it well in advance so it has time to dissolve and go into solution.
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