If I'm using store-bought milk that has been processed, I always add calcium chloride. This helps the milk coagulate better in the next step.
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The recipe for Spanish Manchego can be found here. When you are done with this movie, just close the window. |
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Processed milks, such as those that are store-bought, are often robbed of some of their calcium -- a necessary ingredient in coagulation. So, I usually add some calcium chloride in proportions equal to the rennet called for in the recipe. Mix the calcium chloride with some distilled water and mix gentlly, but well, into the ripened milk. |
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