Have you ever run short your cheese making supplies? Forgot to order Calcium Chloride or not have it arrive in time for your next batch of cheese? Here is a hack that can get you through until you order more or if you like you may never order it again.
But how do you turn these into your solution? That will come next, but first here is my Disclaimer:
This method works for me and may not work for your needs, please read through the directions first before attempting. If you do use this method then do so at your own risk.
Sounds ominous but just covering all my bases. Now the formula.
This is my way of making the solution and is based on weight not volume.
Now the Calcium Chloride will dissolve in the water and the solution will not weigh 100 grams. Now that we have the formula, we can go ahead with making the solution. First off we need Food-Grade Calcium Chloride. In Canada we have a product called “Pickle Crisp” by Bernardin.
Once you have weighed the crystals and weighed out the water, you want it to be non-chlorinated, then you can combine the two. The math for my solution is this:
WARNING – Mixing Calcium Chloride and water is an exothermic reaction and it gives off a bit of heat, it is key that if you are doing this at home you use a glass jar. If you pour the water into the crystals then be careful to pour a bit at a time, or it will fizz up. Wear some form of eye protection just in case.
You can pour the crystals into the water, but it will fizz up as well. Stir until the crystals are mixed.
Once the solution has cooled down you can put the lid on and store in the refrigerator. The solution will turn clear with a bit of “powder” at the bottom of the jar. You can filter it out if you like or just shake the jar and mix it back in prior to use. I know I haven’t made friends with the cheese making supply companies listed on the site, but I thought I would share it any way.