Now is the time to learn a new skill. Make your own bread. Ferment your own food. Brew Beer. Make Wine & Cheese.
Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield.
Do not use Calcium Chloride when making Mozzarella, it can prevent the curds from stretching.
Dissolve 1/4 tsp of calcium chloride for every gallon of milk in 1/4 cup cool, non-chlorinated water. Add to milk before adding culture.
Now is the time to learn a new skill. Make your own bread. Ferment your own food. Brew Beer. Make Wine & Cheese.