nathanmunn
Member
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...