I have calcium chloride in powder form at home. When the recipe calls for 1/2 tsp, I put it in powder form. I noticed that many cheese sites sell it in liquid form, about 30% CaCl2. Do the recipes refer to liquid CaCl2? If they do, I’ve been adding a lot extra, 3 times at least. Can you add too much CaCl2, will it affect the final product? I think 1/2 tsp is the most I add to 2 gallons.

SAL

I believe most recipes do refer to liquid.  But you’ve already been using the powder so you should know whether too much is causing adverse consequences.  I don’t know the chemical answer, but being a calcium salt, it would seem that you are merely adding a bit of extra saltiness to your cheese.  If you like it, it shouldn’t be a problem.

I dont thingk any recipe refers to powder form, thats a very high concentration, causing bitterness and possible curdling. The powder form i have a tsp is good for 100L

Get a jar or bottle and half (or less)  fill it with cooled boiled water. Then add the Ca Cl2 crystals and stir or shake it till you get a solution that will dissolve no more crystals, i.e. there remains a layer of crystals below the concentrated solution. This is the solution you measure 1/2 teaspoon of. When it gets low just add more water and crystals. Costs a tiny fraction of what the liquid stuff from the suppliers costs, too!