I am a new cheese maker using pasteurized store bought milk. Somewhere on the internet I found that Pickle Crisp from Ball was calcium chloride and could be used in cheese making. I have been adding 1/2 tsp mixed in 1/4 cup water to my 2 gallons of milk cheese batches. Is anyone else using this product? I do not know if I am using too much or too little. I am too new at cheese making to tell from the resulting cheese if it is working or causing a problem. I also put some in the brine. Most of the recipes I see look like they are calling out a liquid, this product is granulated.

Any insight in using (or not using) this product would be appreciated.