pkeeler
Well-Known Member
Well, I've done beer, wine, mead, cider...why not cheese.
Between beer and wine, I seem to have most of the chemicals needed. I plan to only use raw milk, where I guess you don't need CaCl2. But, you never know and it is hard to find unpasteurized goat milk. So, with a big pouch of CaCl in my brew box, seems dumb to buy a vial from cheesemaking.com. As far as I can tell, it is just a 30% solution. So, 3 mg of CaCl in 10 ml of water. Or is there more chemistry involved?
Between beer and wine, I seem to have most of the chemicals needed. I plan to only use raw milk, where I guess you don't need CaCl2. But, you never know and it is hard to find unpasteurized goat milk. So, with a big pouch of CaCl in my brew box, seems dumb to buy a vial from cheesemaking.com. As far as I can tell, it is just a 30% solution. So, 3 mg of CaCl in 10 ml of water. Or is there more chemistry involved?