Calcium Chloride - Rule of thumb

[Montana Kosher]

Is there a basic rule of them when dealing with Calcium Chloride or should it be more specific?

I've seen some recipes that say to use different amounts than what is listed on the bottle, which is 1/4 tsp per gallon.

What gives?

[awakephd]

Could be a matter of the strength of the solution. I'd go with what's on the bottle, at least to start. You could experiment with more (or less), but be aware that too much will make the cheese bitter.

Meanwhile, welcome to the forum!

[stephmtl222]

Aim for 0.01-0.02% final. That makes 1mlCaCl2/3L of milk for a 30% CaCl2 solution.
The upper limit is the bitterness that you would get at too high concentration. The optimal concentration, in term of acceleration of coagulation, is around 0.1% CaCl2 final but that would be way too bitter.

[Montana Kosher]

Thanks for your responses.