[Sca-cooks] New Cheese

[Mark.S Harris]

> > On the subject, since I managed to miss the cheesemaking classes at
> > Pennsic--can I make decent cheese with pasteurized, homogenized milk, or
> > should I search out a source of raw milk?
> >
> > Margaret FitzWilliam
>
> Chirhart adds: Yes you can but you will need to add calcium chloride.Add 1/4
> tsp. for every two gal. of milk.

I remember this being mentioned at the cheesemaking class I attended
at this last Pennsic. So, where is the best place to obtain this
calcium chloride?

Stefan li Rous
stefan at texas.net