[Cheese] List Activity

[Barbara Cornelius]

Albert - are you using "Ultra-High Pasteurized" milk? If so, you can't
get cheese from that, as far as I know. 
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Ok, so here it goes:
Q1: Where can i get my hands on Calcium Chloride, the dry (or solution)
stuff.  I want to buy a nice supply since no one seems to distribute this
salt in Puerto Rico nor does any grocer/supermarket/specialty foods store
have plans to do so.  I mean, is hard enough for me to get buttermilk for
petes sake!.  Can anyone point me to a nice site where i can buy some?

Q2:  I have been trying to make cheese using active plain yogurt, as
starter, and store bought milk (sadly i can't get my  hands on anything
else)  Environment temp here is about 85-95 F, i use rennet tablets, and
some calcium chloride.  How long should i let my milk rippen before i add
the salt and the rennet tablet?  I seem to be doing something wrong here
since all i get for curds is a soup :(

Saludos,

albert

On 6/21/06, Jack Schmidling <arf at mc.net> wrote:
>
> For the benefit of new subscribers, this list seems to be more of a
> place to get answers than an active discussion group.
>
> It is quiescent until someone asks a question.  So the best way to get a
> discussion going is to ask a question.  We have a lot of expertise in
> the group but you have to stir it up a little.
>
> js
>
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