calcium chloride

Anyone know where I can get some of this.

I dont need much but has to be reasonably pure as will be used in very small amounts in a recipe and I havent the foggiest of where to start looking.

Many thanks in advance.

cab

Homebrew shops would be my bet:

http://www.the-home-brew-shop.co.uk/acatalog/Beer_Chemicals.html

Edit: What ya making?

wipka84

Thanks for the idea.

I am going to have a go at cheese making with some cheap milk they discounted at the local shop.

Apparently to get a clean break it may require an addition of calcium chloride to pasteurised milk as mentioned here:

Quote:

THE CALCIUM ISSUE IN FORMATION OF CURD...
The one remaining problem relates to use of pasteurized, homogenized milk (as one would get from the store). I am less familiar with it than the fresh raw goat's milk I use, but the processing alters the protein structure, and may cause problems establishing a firm curd. Some recipes call for purchasing a solution from a cheese making supply house, and adding "1/2 to 1 teaspoons" per gallon (5-10 mL). But nobody talks about the concentration of the solution! 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. If you know more on this subject, please let me know! This could be critical for folks making cheese from store-bought milk.

From here: http://biology.clc.uc.edu/Fankhauser/Cheese/clean_break/Problem_getting_a_clean_break.html#calcium

Having never made cheese before, I am going to have a go belt and braces and follow the recipe to the letter.

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