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I am trying Strauss Farms pasturized/non-homoginized milk for a batch of feta. I went ahead and added CaCl since I wasn't sure. But I am wondering what others might think? Is it necessary when using non-homoginized but still pasturized?
Thank you!

Calcium chloride may be used in all milk regardless of treatment to help increase curd strength. If your curd is suitable without it, don't use it. If the curd is weak, it's one tool to help increase strength. There's no rule about it; it's milk specific. If unsure, try both ways and see.