CheeseForum.org » Forum

Hi Folks,  We have a home-brewing store (Hops & Vines in Asheville NC) that sells food grade 100% calcium chloride for $3 a pound in little pellets.  I just put 1/3 cup in 1 cup of distilled water.  Is it that simple? I want to match what other cheese making sites sell the premix with instructions of 1 teaspoon to set two gallons of pasteurized milk or whatever would be the appropriate measure for my four gallon batches.   I got confused when I looked on the forum and saw lots of discussion that left me baffled.
Thanks
Jon

Jon, I'd have to read back through the thread, assume you've found this one which should answer your question.

Thanks John,  Your replies on the thread you sent have me straightened out.  I did not use my scale.  Duh!   
Thanks Much
Jon