Calcuim Chlorid (caC12)

General Cheese making discussion

Calcuim Chlorid (caC12)

Postby this41uk » Tue Jul 10, 2007 6:27 pm

Hi

Can anybody help. Is there anywhere else I can buy Calcuim Chlorid (caC12) other than Ascotts.


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Postby saucisson » Tue Jul 10, 2007 9:19 pm

I was kindly sent a sample by another forum member, I fear Ascotts is one of the few suppliers who all have similar shipping terms. You could try these people:

http://www.calciumchloride.co.uk/calciu ... specs.html

Is the problem over the high postage even for a small order?. If so I don't mind collating lots of little orders into a big one and forwarding on at cost only. Any thoughts anyone? If anyone is interested let me know what they want and we can work out approx what onward shipping will cost before putting an order together.

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Postby Fallow Buck » Wed Jul 11, 2007 7:46 am

The other thing with the CaCl is that it comes in these huge bottles that really suit commercial(ish) cheese makers.

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Postby jpj » Wed Jul 11, 2007 7:52 am

but it's really cheap and lasts for ages
you could ask ascotts to break a bottle and send in smaller quantities. like they do with rennets
they are also open to negotiation regarding small orders and p&p

also, are you sure you really need the stuff? have you experimented with alternative milk sources?
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Postby jpj » Wed Jul 11, 2007 7:54 am

i wonder if there's a forum member who lives near their place . . .?
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Postby BlueCheese » Wed Jul 11, 2007 4:20 pm

CaCl is very cheap, I paid about 12$cdn for 1 L, 1/4tsp /gall ordering from Canada or US should not be expensive considering i paid about 12$ shipping from Alberta to Geramny
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Postby this41uk » Wed Jul 11, 2007 5:24 pm

Hi
My main problem is with bought goats milk. I got about 4 oz of cheese out of 4 litres of milk. The curd was very runny a bit like cheep cottage cheese.

I'm told that the calcium chloride should help improve the curdability of my cheese.

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Postby jpj » Wed Jul 11, 2007 5:29 pm

calcium chloride will help improve your curds
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Postby BlueCheese » Wed Jul 11, 2007 5:59 pm

it binds the proteins.
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Postby scotty » Thu Jul 26, 2007 1:26 pm

Wine making supply stores and websites carry it in all sizes. :D

OOPS calciun carbonate.
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Postby nell » Mon Aug 06, 2007 4:24 pm

I get mine from Canada at the Glengarry Cheesemaking and Dairy Supply. Nell

www.glengarrycheesemaking.on.ca
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