Calcium Chloride

I have not used CaCl in my cheese making yet and would like to try it. I do not have any but I do have the dry CaCl that I add to my brewing water to adjust the mineral ions. Do you think I could use that in my milk for a firmer curd and if so how do I calculate the the 33% concentration that the liquid is solid in? Is it simply 2 parts distilled water to 1 part CaCl? I will order some next order of supplies but I don't want to pay shipping just for CaCl...

I'd just order a bottle . . . $5 plus a couple bucks shipping and handling v screwing up $12 worth of milk and the loss of CaCl I would have used in another process

http://www.cheesemaking.com/CalciumChloride.html

Thanks. I ordered some. You are right why waste $12 to save $3? So cheap sometimes...