calcium chloride in cheese (queso fresco/queso blanco)

General Cheese making discussion

calcium chloride in cheese (queso fresco/queso blanco)

Postby salchicha » Sun Oct 25, 2009 8:19 am

Hello
I found several recipes for Mexican cheese
(In Spanish: www.profeco.gob.mx/tecnologias/lacteo/lacteos.asp)
and they ask for calcium chloride (or calcium carbonate), does anybody know what does in the cheese?
User avatar
salchicha
Registered Member
 
Posts: 15
Joined: Sun Jun 21, 2009 8:58 am
Location: France, USA, Mexico

Postby saucisson » Sun Oct 25, 2009 8:02 pm

It helps to form the clean break, Rennet needs calcium to work its magic and not all modern milk has enough in there.

At least that's my understanding of the process.

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

I found it

Postby salchicha » Mon Nov 23, 2009 12:39 pm

thanks for the answer saucisson

I bough the rennet in la pharmacie, and in the instructions it explains that pasteurized milk has lower calcium and since rennet needs calcium to work, it has to be added as calcium chloride or carbonate.

I think I am going to try it with the microfiltered milk they have here, so I don't have to add extra calcium
User avatar
salchicha
Registered Member
 
Posts: 15
Joined: Sun Jun 21, 2009 8:58 am
Location: France, USA, Mexico


Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 2 guests