Calcium Chloride

This topic contains 1 reply, has 2 voices, and was last updated by  Punkin 1 year, 8 months ago.

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  • #2022 Reply

    martin
    Participant

    Hi all

    I’m new here and what a great site, packed full of useful info. I’m on a sharp learning curve.

    One thing I have discovered is that I’m adding the Calcium Chloride far too late in the process. I’m making Chevre from paustuerised goat’s milk, from our own herd.

    The question is : Can I add Calcium Chloride before pastuerising, or should I do this afterwards, but before adding the starter culture? (Just not sure what effect the heating and cooling of the pastuerisation process would have on the Calcium Chloride’s effectiveness)

    Thanks/Regards
    Martin

    #3741 Reply

    Punkin
    Participant

    Martin, I believe you should be adding the CC after you pasturize the milk. The pasturization process depletes the calcium content so adding it before will not help. I have also used calcium chloride with goat milk just because sometimes you can get a delicate curd without it. I use it sparingly because I don’t really like the taste and do believe it has some impact on the final product.

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