Tartaric acid is naturally found in many fruits, including the tamarind, from which our product (C19) is derived. Because it is also found in grapes, it is a by-product of the wine making process. Food grade tartaric acid is used as the starter in our recipe for Mascarpone (click here for our online recipe or p.73 of our book Home Cheese Making (shown below)). Specifically,
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Calcium Chloride for Home Cheese Making – Is it Necessary?
Many of the questions we get from cheese makers involve issues related to weak curds: the whey is not clear and the curds are too soft. We recommend that you send our technical advisor, Jim Wallace the particulars (jim@cheesemaking.com), but very often, the problem is caused by insufficient calcium. The beauty of calcium chloride is that it adds calcium ions to the milk and slightly
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