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Hi Guys

I'm guessing that CaCl comes as a solution? Can anyone let me know the concentration and the rate of addition to milk please?

Cheers
Adam

I think I have answed my own question. 30%(w/v) solution, 2.5ml per 8 litres (2 gallons of milk).

Can anyone confirm?

Cheers
Adam

For Gouda 15 - 25mls is recommended per 100 litres of milk. That's what it says on the bottle. I use Rik's recommendation of a small teaspoon full for a gallon of milk whatever cheese I'm making. It's particularly good with goats cheese where the curds need firming up.

Jen

Rather than a new topic I'll ask my question here as it seems relevant, or at least not too far off topic. I don't have easy access to Calcium Chloride (too mean to buy any any ) and wondered whether bunging a good dose of calcium enriched milk might do the same job? I've also managed to find some Vegeren that wasn't out of date before buying it so that may help as well!!

Dave

It sounds logical to me Dave, try it and see if you get firmer curds. As to vegeren, I got in touch with the company to see if it would freeze, they weren't sure, so I shoved some in the freezer. When I get moved I'll get it out and give it a try. If it works it will make a big difference to having to worry about the use by date.

Jen

Calcium chloride is real cheap, bought a liter and u only use 1/4 tsp per gall of milk. its also worth noting that every distributor may have dif concentrations, it should always be on the bottle or ask the company u got it from. I spent allot of time trying to sus ingredients and was a pain in the ass, easier to just order it from a reputable company. US I believe New England Cheese making suplies and in Canada Glengarry. UK should be easy since its popular hobby.

Hope this helps.

Try these guys http://www.cheesemaking.co.uk/cgi-bin/web_store.cgi

Thanks blue cheese, all these companies have a hefty delivery charge so just ordering Calcium Chloride is not cost effective, I need to wait until i can get a fair sized order in. In the meantime I'm looking for ways to cheat

Dave

Use gypsum. I used to use it when making Tofu, can get it in chinese stores. throw in a blender and add to the milk, it will coagulate.

Hi Guys

Im getting closer to my first cheese make. I seem to have found lots of information of the volume of calcium chloride, but the concentration? I have seen 30% solution on one website. Can anyone look at their bottle to confirm this? I have access to CaCl2 as a powder if anyone is wondering.

Cheers
Adam

Hi Adam,

This is written on the label of my bottle of Calcium Chloride.

33% +/- 1% solution of calcium chloride (CaC12)
Use depending on type of cheese and circumstances.
For Gouda 15 - 25 ml per 100 litre milk
When making new brine: 1,5 litre per 100 litre brine
Store above 0c degrees.

Hope that helps, it means nothing to me whatsoever! I use a teaspoon full for each gallon make, according to Rik's instructions. In fact you don't really need it at all. My first cheeses had none, I only bought it to add to my order from Ascott so as to get as much value from their high P&P as I could.
However, it does make for firmer curds and a better texture cheese I think. It comes into its own with goats cheese as the curds tend to be weak and this helps a lot.

Jen

Hi Jenny

Many thanks. I found this URL

http://class.fst.ohio-state.edu/Dairy_Tech/20Cheese.htm

It kind of confirms what has been said. I have done my calculations and at that concentration (33% ie 33 grams per 100 mls) it should be half a teaspoon (2.5ml) per gallon.I didn't want to kill myself with calcium chloride. I could blame the Russians.

Adam

I wouldn't worry too much Adam

2.5ml is ~0.8g CaCl2, which equates to 0.3g Calcium. According to my milk bottle it has 5.46g calcium per gallon already

Dave

I'm still alive Adam!

Hard cheeses 12-15ml/100L
Soft 5-6 ml/100L

On mine.

jenny_haddow wrote:I'm still alive Adam!

And just what are you sending me Jen

Dave

(Jen is very kindly sending me some CaCl2 to try out, by the way)