[Sca-cooks] calcium chloride

[Truman B.]

----- Original Message ----- 
From: "Kathleen Madsen" <kmadsen12000 at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, October 12, 2003 2:18 PM
Subject: Re: [Sca-cooks] calcium chloride


> Does it help to get rid of that "greasy" feel that the
> ultra high pasteurized milk and cream products get? 
> I've only used it in regular milk, and a tiny bit goes
> a long way.

The only times it seemed greasy was from the temp being to 
hot in the kitchen during pressing,other then that ,yes.

> 
> I was talking with a culture and enzyme vendor at a
> cheese conference and he said that you only need about
> a teaspoon per hundred gallons. 
> Eibhlin
> 

That's why I only use a quater tsp.,any more and the cheese 
seems to be a little to dry after pressing.I learned this after 
being a little Hevy Handed with the C-C. (More is not better),
In this case.

                                Chirhart


> 
> --- "Truman B." <chirhart_1 at netzero.net> wrote:
> > Hi Cynara,what I do to get past the Pasteurization
> > probelm is  to add
> > calcium chloride,1/4 tsp. per 2 gallons
> > of Milk. It even helps with the ultra Pasteurizd
> > milk.
> > 
> >        From Chirhart