Re: Making Mozzarella with powdered calcium chloride
- From: DJ <djedwardsjr@xxxxxxxxx>
- Date: Sun, 18 Nov 2007 08:20:04 -0800 (PST)
On Nov 18, 1:54 am, Sqwertz <swe...@xxxxxxxxxxxxxxxx> wrote:
On Sat, 17 Nov 2007 16:28:09 -0800 (PST), DJ wrote:
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?
.
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