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
Calcium Chloride for Home Cheese Making – Is it Necessary?
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