When to add calcium chloride

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    Colin S.

    Hello all,

    I’m a rookie cheese maker and have a question about the addition of calcium chloride. In reviewing some posts, it is noted that the calcium chloride should be added prior to the rennet. Should the calcium chloride always be added with the milk when it’s poured from the store jugs into the pot, prior to initial heating of the milk in the pot? I’ve seen some posts where the CC and rennet are added within a couple of minutes of eachother after the initial heating of the milk.

    Thanks.

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