Can calcium sulphate substitute for calcium chloride in mozarrella cheese making?
Calcium sulphate is what I have plenty.
Best Answer
Calcium sulphate (CaSO4.nH2O) is also known as gypsum or plaster of Paris. It's slightly soluble in cold water (~ 3 g/l) and almost insoluble in hot water. Calcium chloride (CaCl2) is much more soluble (~ 800 g/l).
So if you need more than about 2 g/l of calcium chloride, the replacement won't work as you just can't dissolve enough of the sulphate. Also, any lumps of calcium sulphate risk solidifying in a fairly short time, depending on which form you planned on using: plaster (hemihydrate, solidifies when wetted) or ground gypsum (dihydrate).
(That's of course assuming you can get food grade calcium sulphate, technical grades are not necessarily safe for food use)
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What can I use instead of calcium chloride in cheese?
Alum is a substitute for calcium chloride.Can I make cheese without calcium chloride?
You can skip the calcium chloride and not put it in at all. It can still produce a nice cheese, if your milk quality is high. For best results, we recommend using calcium chloride.Does mozzarella need calcium chloride?
Calcium chloride is an essential cheese making ingredient. Calcium chloride will help milk coagulate better, especially when using milk which may be low in milk solids and/or overheated, or if using goat's milk or store bought milk which is pasteurized. Use \xbc tsp. (1.2ml) of liquid calcium chloride per 2 gal.What is the difference between calcium sulfate and calcium chloride?
Calcium sulphate (CaSO4. nH2O) is also known as gypsum or plaster of Paris. It's slightly soluble in cold water (~ 3 g/l) and almost insoluble in hot water. Calcium chloride (CaCl2) is much more soluble (~ 800 g/l).Use of Calcium Chloride in cheese making
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