Mozzarella, it’s the cheese that many new cheese makers try first because of its quick results, delicious taste and versatility of use.
Recipes like 30 Minute Mozzarella make it even more appealing, especially for those who are time poor but want to get involved in home cheese making and experience the thrill of creating their own cheese products.
But, while this recipe is quick and simple and caters to that need for instant gratification, it often causes new cheese makers the most frustration and questions about how to master the delightful stringy cheese they imagined creating. Read more
Here at Curd-Nerd I’ve mentioned Calcium Chloride a few times, mostly in relation to brine solutions, and you may have also seen it listed as an ingredient in the cheese recipe books you have.
What Is Calcium Chloride (CACI2)?
Calcium Chloride (CaCI2) is a salt solution, which is used in cheese making to restore the calcium balance of milk.
When Should You Use Calcium Chloride In Cheese Making
If you use store bought, homogenized and pasteurized milk for cheese making you will more than likely need to add Calcium Chloride to re-balance the calcium content of milk as the manufacturing processes of pasteurization, heating and rapidly cooling the milk, and homogenization decreases the amount of calcium in the milk and can affect the clotting properties.
Wax on, Wax off, Wax on, Wax off – so says Mr Miyagi
Ok, so perhaps that’s a bad play on words but it’s what comes to mind EVERY time I’m waxing my cheeses.
Anyway, let’s move on from that terrible start and talk about one of the methods of preserving your aging cheeses – waxing.
A lot of people shy away from waxing their cheese because the whole process can seem a little technical and messy. But once you give it a go a few times it becomes a lot easier and the benefits start to outweigh the effort.