Making Mozzarella with powdered calcium chloride

DJ said:

Most all of the mozzarella cheese recipes call for liquid calcium
chloride solution, but all I have is calcium chloride powder. How
much of the powder do I need to dissolve in water to get the correct
solution strength for Mozzarella cheese?

Can't help you there. What is the calcium chloride for?

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Has three recipes for mozzarella and none of them contain calcium
chloride.

DJ said:

Most all of the mozzarella cheese recipes call for liquid calcium
chloride solution

They do? Iv'e never seen one.

-sw

Arri London said:

DJ said:

Most all of the mozzarella cheese recipes call for liquid calcium
chloride solution, but all I have is calcium chloride powder. How
much of the powder do I need to dissolve in water to get the correct
solution strength for Mozzarella cheese?

Can't help you there. What is the calcium chloride for?

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Has three recipes for mozzarella and none of them contain calcium
chloride.

It's used to "undo" the homogenization found in store bought milk. It
aids in firming up the curd.

Sqwertz said:

DJ said:

Most all of the mozzarella cheese recipes call for liquid calcium
chloride solution

They do? Iv'e never seen one.

-sw

Most of the recipes I've seen don't mention liquid or powder, but all
of the pictures I've seen of calcium chloride in reference to cheese
making are pictures of a liquid. For example, here's a recipe from
leeners: http://www.leeners.com/mozzarella-video.html. The
grapeandgranary website also mentions liquid calcium chloride in
their recipe: http://www.grapeandgranary.com/easymozzarella.pdf. I've
yet to see a recipe that calls for the powder.

Maybe this is a misunderstanding on my part. I'm assuming the liquid
is a dilution of the powder which is why I'm hesitant to simply use
the powder in the recipe (1tsp per gallon).

I called a home brew store close to me and they get liquid calcium
chloride from their cheese supply distributor and powder from their
wine/beer supply distributor. The label on the liquid didn't mention
the solution strength.

Have you successfully used powder in a mozzarella recipe? Do you
remember the ratio of powder to milk?

Sqwertz said:

DJ said:

Most all of the mozzarella cheese recipes call for liquid calcium
chloride solution

They do? Iv'e never seen one.

-sw

Most of the recipes I've seen don't mention liquid or powder, but all
of the pictures I've seen of calcium chloride in reference to cheese
making are pictures of a liquid. For example, here's a recipe from
leeners: http://www.leeners.com/mozzarella-video.html. The
grapeandgranary website also mentions liquid calcium chloride in
their recipe: http://www.grapeandgranary.com/easymozzarella.pdf. I've
yet to see a recipe that calls for the powder.

Maybe this is a misunderstanding on my part. I'm assuming the liquid
is a dilution of the powder which is why I'm hesitant to simply use
the powder in the recipe (1tsp per gallon).

I called a home brew store close to me and they get liquid calcium
chloride from their cheese supply distributor and powder from their
wine/beer supply distributor. The label on the liquid didn't mention
the solution strength.

Have you successfully used powder in a mozzarella recipe? Do you
remember the ratio of powder to milk?

The message
<[email hidden]>
from DJ <[email hidden]> contains these words:

Quoted message said:

Arri London said:

DJ said:

Most all of the mozzarella cheese recipes call for liquid calcium
chloride solution, but all I have is calcium chloride powder. How
much of the powder do I need to dissolve in water to get the correct
solution strength for Mozzarella cheese?

Can't help you there. What is the calcium chloride for?

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Has three recipes for mozzarella and none of them contain calcium
chloride.

Or water-buffalo milk. Mozarella is made from water-buffalo milk.
Anything made from cows milk, will never be Mozarella even if you take
it to Italy and use it to stuff water buffalo while wearing Prada and
singing vogliatemi bene.

Janet.

DJ said:

Arri London said:

DJ said:

Most all of the mozzarella cheese recipes call for liquid calcium
chloride solution, but all I have is calcium chloride powder. How
much of the powder do I need to dissolve in water to get the correct
solution strength for Mozzarella cheese?

Can't help you there. What is the calcium chloride for?

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Has three recipes for mozzarella and none of them contain calcium
chloride.

It's used to "undo" the homogenization found in store bought milk. It
aids in firming up the curd.

Got it now. Apparently to undo the effects of pasteurisation rather than
homogenisation:

(from
http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm)

For store-bought milk, because
Pasteurization removes calcium from
solution, you may need to add a small
amount of calcium chloride to aid coagulation
and form curd which does not fall apart when
you stir it. The desired concentration of
CaCl2 is usually specified as 0.02%. This
would mean adding 3.6g CaCl2 to 5 gal of
pasteurized milk. My measurements indicate
that 3.6g of crystals = ~3/4 tsp. Thus 3/4 tsp
crystals/5 gal = ~0.02%. You should
completely dissolve the CaCl2 in about 1/4
cup water before adding it to the milk. Add it
slowly with thorough stirring.

Note that he is talking about the powder, which is what you were asking.

"Janet Baraclough" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

The message
<[email hidden]>
from DJ <[email hidden]> contains these words:

Quoted message said:

Arri London said:

DJ wrote:

> Most all of the mozzarella cheese recipes call for liquid calcium
> chloride solution, but all I have is calcium chloride powder. How
> much of the powder do I need to dissolve in water to get the correct
> solution strength for Mozzarella cheese?

Can't help you there. What is the calcium chloride for?

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Has three recipes for mozzarella and none of them contain calcium
chloride.

Or water-buffalo milk. Mozarella is made from water-buffalo milk.
Anything made from cows milk, will never be Mozarella even if you take
it to Italy and use it to stuff water buffalo while wearing Prada and
singing vogliatemi bene.

Janet.

Not true, Janet. Mozzarella bufala is marvelous stuff, but it needs to be
very fresh, so most Italians eat mozzarella vaccine, with fiore di latte
being a high quality version. Besides, the bufala label guarantees the
cheese to be at least 58% milk fat, which even Italians know isn't a daily
food.

There is a bufala farm up the road from me where I can buy it for euro 11
per kilo, but I have to reserve by phone the amount and form and show up at
the appointed hour. I do it for special jobs and parties, but otherwise,
although we mostly love it, it isn't healthy.
--
http://www.judithgreenwood.com