- 1 min
Additives when making Cheese at home
In Cheesemaking a few additives are used. The main reason is due to the food hygiene requirements and limited use of raw milk. Calcium/Calcium chloride: Pasteurisation and homogenisation change the structure of milk, removing some of the calcium and destabilising it slightly. When using any milk that is not raw milk to make cheese, add calcium chloride to increase the number of available calcium and help firm up the curds. Calcium chloride is added to the milk before the coag
23
