avaserfi
Well-Known Member
When do you add calcium chloride to the milk when making cheese? I have been having mixed results with curd formation using store bought homogenized milk, so I just ordered some because I have heard the salt can help. I was thinking of adding it as I brought the milk up to heat about a minute or two before adding the rennet.
I tried to look around online, but see mixed responses to the question. Right now I am focusing more of soft cheeses that don't require a cave - that is until I can find something that will do on the cheap.
I tried to look around online, but see mixed responses to the question. Right now I am focusing more of soft cheeses that don't require a cave - that is until I can find something that will do on the cheap.