FREE SHIPPING | Orders over $200* |
Sign Up for Exclusive News + Offers
Hoegger Online Shopping Cart - Inside Your Cart

reducing acidity in milk

Home The Forums Cheese Making Forum Problems and Answers reducing acidity in milk

This topic contains 1 reply, has 2 voices, and was last updated by  EmilyErinKlie 5 years, 3 months ago.

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
  • #13952

    Can you add calcium chloride to milk that is a little older to raise the acidity for cheesemaking? If so how much per gallon?


    Calcium chloride is used to boost the calcium content is pasteurized milk, not to adjust the ph. It is a neutral salt so it’s not going to do much to adjust the acidity. You could possible add vinegar but I wouldn’t do that without ph reading and calculations.

Viewing 2 posts - 1 through 2 (of 2 total)

You must be logged in to reply to this topic.