For the inside scoop on recipe development, cheese news, and all my cheese-related angst, sign up for Splashed!, the weekly Milkslinger newsletter: milkslinger.com/ See you there!
Thank you for this explanation! I was wondering why a local raw milk cheese company added calcium chloride and now I know. And, now I'm Amazon shopping for my own dried calcium chloride so I can make some for my own raw milk goat cheese. Oh, and thank you, Jennifer's Dad, for math breakdown! Super easy to follow!!
I was just going to comment about how inspiring you are, and how much I have always wanted to make cheese. I even tried once before, and failed, at mozzarella. Since then I've made many many gallons of yogurt and kefir, and I just made my first batch of fresh cheese, but I don't have anything to age cheese in. And then, funny thing, I noticed you have the exact same kitchen scale that I have! And that made me feel better, as your house is so beautiful and mine is such a mess. We moved into what was once a dentist's office. It's incredibly cute from the outside, and it has a beautiful Japanese rock garden with three ponds in the backyard. But on the inside it's a disaster. We converted it, but there's no space, there's no closets, it's impossible to turn into a livable house. But I can't get my husband to understand that. And since I'm going to be 70 years old in a couple of months, I think it's too late for us to clean this place up and move to the country where we can have a cow. So I'm very envious of you for your cow. We also have financial challenges, which make my indulgence in buying expensive milk kind of trying to my husband. But i, as the breadwinner, think I really have that choice coming. He hasn't income of 50 some odd dollars a month. All the rest of our income is mine and it was diminished because I'm not healthy and I was forced to retire early disabled before I got my 20 years in at the UN. So we're surviving, but we don't have a lot of extra income. So, if I could ask, what is your cheese refrigerator? Are you using a wine refrigerator, or a repurposed refrigerator?
I think you'll be getting alot of hits on this video. There is another channel that talks about using liquid Calcium Chloride as a desiccant in a DIY AC system. Your video is down to Earth on how to make this important part to that system. Tech Ingredients.
Thank you so much! This has been very beneficial! Great explanation of the math involved. Granular Calcium Chloride is available at brewing supply stores, which are much more common than cheesemaking stores in my area. So much cheaper for bigger amount. ❤ 💵
And many thanks for the clear explanation of how to make that solution. I understood that back in college but that was a long time ago. I think a lot of people get that wrong now. They would take 100 g of water and then add the 0.3 whatever of the calcium chloride to it and I guess that's wrong.
It’s because .3 is a percentage or fraction of a number. To figure out the percentage you solve for .3/100 which is the same thing as .30/100. Move the decimal to the right 2 times on both the top and bottom to get 1 as the denominator and you get 30% which can now be comparable to the 100 g.
Yes, other people would be wrong to add the 30g of CaCl2 to 100g (= 100 ml) of water. They would have a 30 in 130 solution, just 23%, rather than 30%. Alas, Mary Anne Farah describes the wrong process. Jennifer has it correct.
@@tanyabishop8058 Sorry, but your maths is back to front!! 0.3/100 = 0.003!! If you move the decimal point 2 steps to the right on both figures, you get 30/10,000.
Just FYI, in case you're still curious: the physical form of the calcium chloride you have is called "prills". From Wikipedia (who sourced the info from Van'T Land, C.M. (2004). Industrial Crystallization of Melts. Taylor & Francis. p. 117.), "A prill is a small aggregate or globule of a material, most often a dry sphere, formed from a melted liquid through spray crystallization."
@@jmilkslinger For an analogy, think of using your garden hose in super cold weather. Put the nozzle on its mist setting, and as all the droplets hit the cold air, they freeze into little ice balls, or "ice prills". That's how your CaCl2 was made in an industrial setting.
And my second question, I am a complete novice to cheese making although I've made a lot of yogurt and kefir. If I were going to try to make mozzarella with pasteurized but not homogenized milk, would it work better if I did add calcium chloride to that milk? Because no recipes for mozzarella call for calcium chloride. But if it would help the rennet do its thing, then I would want to do it.
I think it's up to you. I don't add calcium chloride when making mozzarella and I've done it using both pasteurized and raw milks. (For the quick version, that is. The longer version might need the calcium chloride.)
I use calcium chloride pellets as a diy damp-rid at home. I've been wondering if there are uses for the brine created when it's absorbed the humidity and become liquid. Interesting that it's used in cheesemaking. I have too much brine, and don't make cheese. But it's good to know this is at least one use. Although calculating the solution concentration is more difficult when I'm not measuring the water to CaCl2 ratio-- just letting it absorb "at will". Lol
If you live in a cold climate it works great for melting ice and snow. It can also be added to concrete to speed up cure time. If you want to quickly rust metal for an aged patina finish without the use of harsh acids, calcium chloride on bare metal will do it overnight. For homemade damp rid silica beads is a better option. They absorb moisture and odor, can be dried in oven and reused, non-toxic and won’t damage metal so it can be used in the car or gun cabinet.
And after thinking about it some more, I guess it doesn't make any difference whether you're doing weight or mass to volume or weight to weight if you're using water because water weighs 1 g per ml.
Thank you for your recipe. I prepared 50 gr of 32% solution. I want to ask a question. How many gr of calcium chloride solution do you add in your milk?
I haven't measured it in grams, but my rule of thumb for calcium chloride is 1/4 teaspoon per gallon of milk. (And if I'm being sloppy, I tend to err on a little less, rather than a little more.)
can I adopt you? Love your channel. I knew there had to be something else to use with these bacteria's etc. Charging us an arm and a leg for these little bottles. I went to your site, signed up for news letter and I noticed the recipes there. Does the raclette cheese melt well? 4 yrs ago it was $15 lb here in Vegas. My daughter brought some from The Netherlands when she came home for the holidays. I just checked and it's $22 a lb. now. wow I think I want to make that. I can only get pasteurized non-homogenized milk here in Nevada. No dairy's to sell to the public. Dang! Even goat's milk you can't get unless it's for animal feed. Thanks for all your great vids, looks like I have to binge watch some more.
I do have a question. Because what you described as a wait to wait solution rather than a wait or mass to volume solution which is what most people do. And for instance I don't know if you take 30 G of calcium chloride and add it to 100 mils of water if you will end up with 100 ml of solution or a larger number in which case it would not be a 30% weight or mass to volume solution it would only be that if it were 30 g of calcium chloride in 100 mls of solution, not necessarily 100 mls of water in the same way you top off yours wait to wait one, I would guess that you would dissolve your 30 g of calcium chloride in maybe 80 mLs of water and then top it off till you got 100 mls of solution.
I checked in with my dad who checked in with a chemistry prof at the local university and she wrote the following: "For precision work, the percent composition should be specified depending on how the solution is made. So your first method is for a 30% w/w (meaning weight-to-weight) solution, and the second is 30% w/v (weight-to-volume). If it's not specified then it is indeed ambiguous. In cases of ambiguity like this, it probably means that it doesn't matter; that anything between 20% and 40% will be fine for the application, regardless of which you assume. Often, for a solid dissolved in liquid like your application, w/v is the go-to assumption, but one could make the case that either or both are correct. "Now I'm curious how different they are! For small %s they're close, basically interchangeable, but at 30% there is probably a measurable difference. Maybe I'll have my thermo students do this in spring semester. Probably there exist engineering tables somewhere that have the conversions already though." So there you have it! Hope that helps.
Water weighs 1 gram per millilitre. Its weight is the same number as its volume. Therefore weight to weight is the simple and accurate way to make this solution. 30 grams of CaCl2 + 70 grams (= 70 mls) of water gives 100 grams of 30% solution.
@milkslinger Ok, so I just made up some CaCl2 solution using the weight:weight method you demonstrated here. I mixed 150g CaCl2 granules into 350g (350 ml) of cooled boiled water. It became only slightly warm. I measured the resulting solution. 500g of solution = 400 mls. So 1 kg solution = 800 mls. If anyone was to use the 30% weight:volume method, by mixing say 300g granules into water, then topping up with water to 1 litre, they would be adding an extra 25% of water. That would be considerably weaker than this 30% W:W solution. They would be dissolving 300g of CaCl2 into 900g of water.. That is 300g granules in 1,200g total solution, which is just 25% W:V.
Hi Jennifer, I got some calcium chloride powder, and it says 99% pure (loudwolf brand). Can I use your recipe 32grams powder and 68 grams of water to make the cheesemaking solution? I also wondered if all of the dry calcium chloride has a near 100% purity and if not, would that change the recipe ratio? Also, what is the 1% impurity that is a part of the powder? Thanks, and love your videos.
@@jmilkslinger Yes, I already checked mine out and everybody should do the same thing before mixing up a white powder with unknown purity and ingredients. Walmart granules are 94% pure so your math will not work the same. Hope this helps.
Trying to do it in volumes like that would not be at all accurate. You won't know the weight of CaCl2 per teaspoon. And teaspoons and cups also vary in size. Very accurate electronic kitchen scales are the very best. They're extremely cheap now. Measuring in grams gives you the precise amounts you need to make a 30% solution. Those scales will be useful to you for many iyther recipes.
In another cheese making video, the person said that you could use pickle crisp. I went to the store, and I found the pickle crisp. The ingredient list just said calcium chloride. I will make your solution with it. It comes in a pellet form. It was under $5 for a container!
I have no idea! Maybe contact some of the sellers in the states (like New England Cheesemaking Supply Company) and see if they know of international vendors?
Someone else raised the same question earlier and a chem prof friend explained it this way: "For precision work, the percent composition should be specified depending on how the solution is made. So your first method is for a 30% w/w (meaning weight-to-weight) solution, and the second is 30% w/v (weight-to-volume). If it's not specified then it is indeed ambiguous. In cases of ambiguity like this, it probably means that it doesn't matter; that anything between 20% and 40% will be fine for the application, regardless of which you assume. Often, for a solid dissolved in liquid like your application, w/v is the go-to assumption, but one could make the case that either or both are correct. "Now I'm curious how different they are! For small %s they're close, basically interchangeable, but at 30% there is probably a measurable difference. Maybe I'll have my thermo students do this in spring semester. Probably there exist engineering tables somewhere that have the conversions already though."
Whoops. In my first post down there it says wait to wait w a i t to w a i t. Of course I meant w e i g h t, but I'm using a phone and I cannot edit my post. Or if I can I don't know how to.
I didn’t come here to learn about what it can do for cheese I came here to see what it does for drinking water and what kind of effect it has on your body
Okay… so… when my recipes call for 3/4 tsp calcium chloride, I’ve been using 3/4 tsp of the dry crystals. I should be using 3/4 tsp of this liquid solution instead? 😭😂
Um... yeah. . . sorry!! Have you tried any of the cheeses yet? My hunch is that they'll taste bitter, but maybe not? I'd LOVE to know what you learn from this experience (because I've wondered what would happen myself if using the straight crystals...), if you have time to share.
@@jmilkslinger No, but maybe it’s time to get some! My husband is not interested. Every time we have leftovers, I sigh loudly and tell him, “This could have been bacon.”
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For the inside scoop on recipe development, cheese news, and all my cheese-related angst, sign up for Splashed!, the weekly Milkslinger newsletter: milkslinger.com/ See you there!
Great video Jennifer and a simple explanation. Well done on making this valuable resource.
Thank you for this explanation! I was wondering why a local raw milk cheese company added calcium chloride and now I know. And, now I'm Amazon shopping for my own dried calcium chloride so I can make some for my own raw milk goat cheese. Oh, and thank you, Jennifer's Dad, for math breakdown! Super easy to follow!!
Jennifer, I love your relaxed and congenial presence, and how clearly you explain everything....so helpful. Thank you!
Excellent job! Thks to Gavin for pointing me in your direction.
Thank you so much for explaining this. I would have never guessed about the chemical reaction with water. The way you explained it was well done.
Thank you so much and a quick shout out thank you to Dad ( not mine ). this is a super fantastic help.
Love it! Im in my "cheese youtube" university phase and just discovered you. I have so many questions.so many videos to watch... thank you.
Fantastic, just what I needed to know. Thank you so much!
Thank you Jennifer.
I was just going to comment about how inspiring you are, and how much I have always wanted to make cheese. I even tried once before, and failed, at mozzarella. Since then I've made many many gallons of yogurt and kefir, and I just made my first batch of fresh cheese, but I don't have anything to age cheese in. And then, funny thing, I noticed you have the exact same kitchen scale that I have! And that made me feel better, as your house is so beautiful and mine is such a mess. We moved into what was once a dentist's office. It's incredibly cute from the outside, and it has a beautiful Japanese rock garden with three ponds in the backyard. But on the inside it's a disaster. We converted it, but there's no space, there's no closets, it's impossible to turn into a livable house. But I can't get my husband to understand that. And since I'm going to be 70 years old in a couple of months, I think it's too late for us to clean this place up and move to the country where we can have a cow. So I'm very envious of you for your cow. We also have financial challenges, which make my indulgence in buying expensive milk kind of trying to my husband. But i, as the breadwinner, think I really have that choice coming. He hasn't income of 50 some odd dollars a month. All the rest of our income is mine and it was diminished because I'm not healthy and I was forced to retire early disabled before I got my 20 years in at the UN. So we're surviving, but we don't have a lot of extra income. So, if I could ask, what is your cheese refrigerator? Are you using a wine refrigerator, or a repurposed refrigerator?
A friend loaned me a wine fridge, and my husband adapted one of our old upright freezers to be a cheese cave set to 55 degrees. I love it!
Thank you. Merry Christmas.
I think you'll be getting alot of hits on this video. There is another channel that talks about using liquid Calcium Chloride as a desiccant in a DIY AC system. Your video is down to Earth on how to make this important part to that system. Tech Ingredients.
Thank you so much! This has been very beneficial! Great explanation of the math involved. Granular Calcium Chloride is available at brewing supply stores, which are much more common than cheesemaking stores in my area. So much cheaper for bigger amount. ❤ 💵
And many thanks for the clear explanation of how to make that solution. I understood that back in college but that was a long time ago. I think a lot of people get that wrong now. They would take 100 g of water and then add the 0.3 whatever of the calcium chloride to it and I guess that's wrong.
It’s because .3 is a percentage or fraction of a number. To figure out the percentage you solve for .3/100 which is the same thing as .30/100. Move the decimal to the right 2 times on both the top and bottom to get 1 as the denominator and you get 30% which can now be comparable to the 100 g.
Yes, other people would be wrong to add the 30g of CaCl2 to 100g (= 100 ml) of water.
They would have a 30 in 130 solution, just 23%, rather than 30%.
Alas, Mary Anne Farah describes the wrong process.
Jennifer has it correct.
@@tanyabishop8058
Sorry, but your maths is back to front!!
0.3/100 = 0.003!!
If you move the decimal point 2 steps to the right on both figures, you get 30/10,000.
Love your videos. Your style and personality are so beautiful. Immediately subscribed.... Please keep going ❤💐🌹
Aw, thank you!!!
Soooo helpful and very appreciated
Just FYI, in case you're still curious: the physical form of the calcium chloride you have is called "prills".
From Wikipedia (who sourced the info from Van'T Land, C.M. (2004). Industrial Crystallization of Melts. Taylor & Francis. p. 117.), "A prill is a small aggregate or globule of a material, most often a dry sphere, formed from a melted liquid through spray crystallization."
"Prill" --- I love it!
@@jmilkslinger For an analogy, think of using your garden hose in super cold weather. Put the nozzle on its mist setting, and as all the droplets hit the cold air, they freeze into little ice balls, or "ice prills". That's how your CaCl2 was made in an industrial setting.
“It’s completely fine, it’s just a salt”, well nice, boutta add potassium permanganate to my cheese lol
Anyway thanks for the video!
Thank you sweetie great teaching 🤓
very cool! thanks!! are you writing with a dry erase on your fridge? why havent i thought of this?🤦🏻♀️
Yes I am! I didn't figure this out until recently...
And my second question, I am a complete novice to cheese making although I've made a lot of yogurt and kefir. If I were going to try to make mozzarella with pasteurized but not homogenized milk, would it work better if I did add calcium chloride to that milk? Because no recipes for mozzarella call for calcium chloride. But if it would help the rennet do its thing, then I would want to do it.
I think it's up to you. I don't add calcium chloride when making mozzarella and I've done it using both pasteurized and raw milks. (For the quick version, that is. The longer version might need the calcium chloride.)
I use calcium chloride pellets as a diy damp-rid at home. I've been wondering if there are uses for the brine created when it's absorbed the humidity and become liquid.
Interesting that it's used in cheesemaking. I have too much brine, and don't make cheese. But it's good to know this is at least one use. Although calculating the solution concentration is more difficult when I'm not measuring the water to CaCl2 ratio-- just letting it absorb "at will". Lol
If you live in a cold climate it works great for melting ice and snow. It can also be added to concrete to speed up cure time. If you want to quickly rust metal for an aged patina finish without the use of harsh acids, calcium chloride on bare metal will do it overnight. For homemade damp rid silica beads is a better option. They absorb moisture and odor, can be dried in oven and reused, non-toxic and won’t damage metal so it can be used in the car or gun cabinet.
And after thinking about it some more, I guess it doesn't make any difference whether you're doing weight or mass to volume or weight to weight if you're using water because water weighs 1 g per ml.
Thank you for your recipe. I prepared 50 gr of 32% solution. I want to ask a question. How many gr of calcium chloride solution do you add in your milk?
I haven't measured it in grams, but my rule of thumb for calcium chloride is 1/4 teaspoon per gallon of milk. (And if I'm being sloppy, I tend to err on a little less, rather than a little more.)
@@jmilkslinger thank you very much. You are so kind.
Oh so helpful! Plus the math refresher! Wow!! 🤩 😂
Ball brand pickle crisp!
Great video!
Thank you!
Thanks a lot giving knowledge.
Great video
THANK YOU!!!!!
can I adopt you? Love your channel. I knew there had to be something else to use with these bacteria's etc. Charging us an arm and a leg for these little bottles. I went to your site, signed up for news letter and I noticed the recipes there. Does the raclette cheese melt well? 4 yrs ago it was $15 lb here in Vegas. My daughter brought some from The Netherlands when she came home for the holidays. I just checked and it's $22 a lb. now. wow I think I want to make that. I can only get pasteurized non-homogenized milk here in Nevada. No dairy's to sell to the public. Dang! Even goat's milk you can't get unless it's for animal feed. Thanks for all your great vids, looks like I have to binge watch some more.
Yes, it melts AMAZINGLY. Sooooo yummy.
I do have a question. Because what you described as a wait to wait solution rather than a wait or mass to volume solution which is what most people do. And for instance I don't know if you take 30 G of calcium chloride and add it to 100 mils of water if you will end up with 100 ml of solution or a larger number in which case it would not be a 30% weight or mass to volume solution it would only be that if it were 30 g of calcium chloride in 100 mls of solution, not necessarily 100 mls of water in the same way you top off yours wait to wait one, I would guess that you would dissolve your 30 g of calcium chloride in maybe 80 mLs of water and then top it off till you got 100 mls of solution.
Excellent question! I'm looking into it and will get back to you.
I checked in with my dad who checked in with a chemistry prof at the local university and she wrote the following:
"For precision work, the percent composition should be specified depending on how the solution is made. So your first method is for a 30% w/w (meaning weight-to-weight) solution, and the second is 30% w/v (weight-to-volume). If it's not specified then it is indeed ambiguous. In cases of ambiguity like this, it probably means that it doesn't matter; that anything between 20% and 40% will be fine for the application, regardless of which you assume. Often, for a solid dissolved in liquid like your application, w/v is the go-to assumption, but one could make the case that either or both are correct.
"Now I'm curious how different they are! For small %s they're close, basically interchangeable, but at 30% there is probably a measurable difference. Maybe I'll have my thermo students do this in spring semester. Probably there exist engineering tables somewhere that have the conversions already though."
So there you have it! Hope that helps.
Water weighs 1 gram per millilitre.
Its weight is the same number as its volume.
Therefore weight to weight is the simple and accurate way to make this solution.
30 grams of CaCl2 + 70 grams (= 70 mls) of water gives 100 grams of 30% solution.
@milkslinger
Ok, so I just made up some CaCl2 solution using the weight:weight method you demonstrated here.
I mixed 150g CaCl2 granules into 350g (350 ml) of cooled boiled water.
It became only slightly warm.
I measured the resulting solution.
500g of solution = 400 mls.
So 1 kg solution = 800 mls.
If anyone was to use the 30% weight:volume method, by mixing say 300g granules into water, then topping up with water to 1 litre, they would be adding an extra 25% of water. That would be considerably weaker than this 30% W:W solution.
They would be dissolving 300g of CaCl2 into 900g of water..
That is 300g granules in 1,200g total solution, which is just 25% W:V.
Hi Jennifer, I got some calcium chloride powder, and it says 99% pure (loudwolf brand). Can I use your recipe 32grams powder and 68 grams of water to make the cheesemaking solution? I also wondered if all of the dry calcium chloride has a near 100% purity and if not, would that change the recipe ratio? Also, what is the 1% impurity that is a part of the powder? Thanks, and love your videos.
Oh goodness, I have no idea! Maybe do a google search? Call the manufacturer? My hunch is that it'd be fine to use, but I can't say for sure...
@@jmilkslinger Do you know what the purity of your granules?
@@jmilkslinger Yes, I already checked mine out and everybody should do the same thing before mixing up a white powder with unknown purity and ingredients. Walmart granules are 94% pure so your math will not work the same. Hope this helps.
@@joemomma1827 No...
Could you give the recipe in cups, teaspoons for the making of the calcium chloride. Thank you
I don't have that information. Perhaps you could Google it to for the proportions?
Trying to do it in volumes like that would not be at all accurate. You won't know the weight of CaCl2 per teaspoon.
And teaspoons and cups also vary in size.
Very accurate electronic kitchen scales are the very best. They're extremely cheap now. Measuring in grams gives you the precise amounts you need to make a 30% solution.
Those scales will be useful to you for many iyther recipes.
A better thickener of cheese is Calcium Acetate. It is organic molecule.
In another cheese making video, the person said that you could use pickle crisp. I went to the store, and I found the pickle crisp. The ingredient list just said calcium chloride. I will make your solution with it. It comes in a pellet form. It was under $5 for a container!
Brilliant!
Where can you buy it at
The links are in the description box below the video.
I have one doute 🤔
How make (Hydrochloric acid with calcium chloride) is it possible...?
Yes. From my understanding, it's there, but it's very weak. Actually MAKING hydrochloric acid is more complicated.
Es un metodo aproximado. Para hacerlo correctamente habria que usar un matraz aforado de 100 ml.
Sí, este es mi entendimiento.
Is there a link or website that this product can be bought from in Europe/Ireland
Trust me...I could end up with anything left to my own devices 😂
I have no idea! Maybe contact some of the sellers in the states (like New England Cheesemaking Supply Company) and see if they know of international vendors?
@@jmilkslinger thank you I would never have thought of that
Shouldn't the percentages be calculated by volume rather than by weight as calcium chloride crystals do have the same density as water?
Someone else raised the same question earlier and a chem prof friend explained it this way:
"For precision work, the percent composition should be specified depending on how the solution is made. So your first method is for a 30% w/w (meaning weight-to-weight) solution, and the second is 30% w/v (weight-to-volume). If it's not specified then it is indeed ambiguous. In cases of ambiguity like this, it probably means that it doesn't matter; that anything between 20% and 40% will be fine for the application, regardless of which you assume. Often, for a solid dissolved in liquid like your application, w/v is the go-to assumption, but one could make the case that either or both are correct.
"Now I'm curious how different they are! For small %s they're close, basically interchangeable, but at 30% there is probably a measurable difference. Maybe I'll have my thermo students do this in spring semester. Probably there exist engineering tables somewhere that have the conversions already though."
@@jmilkslinger Thank you for that information, it helps with my confusion.
They're called granules or pellets.
Thank you! I watch your videos while I milk my sheep. Ever used sheep milk?
No, but I'd LOVE to!
Lovely 😂😂❤
Does too much calcium chloride give you athritus and kidney stones?
I have no idea --- maybe if you're eating it straight?
So...I'm on my way to math genius so idk how u figure out how much water to add. Whats the math behind that
Check the comments --- I dig into the science/math more there....
Whoops. In my first post down there it says wait to wait w a i t to w a i t. Of course I meant w e i g h t, but I'm using a phone and I cannot edit my post. Or if I can I don't know how to.
I didn’t come here to learn about what it can do for cheese I came here to see what it does for drinking water and what kind of effect it has on your body
And so your search continues... Good luck!🙂
Er….This is a channel about making cheese! 🤔🙄🤦♀️
Then go elsewhere.... She makes cheese. We come here for her cheese making... And, her facial expressions....
So you then add that mixture to a 1/4 cup of water and add to the milk or just add the mixture without deleting it again?.
Okay… so… when my recipes call for 3/4 tsp calcium chloride, I’ve been using 3/4 tsp of the dry crystals. I should be using 3/4 tsp of this liquid solution instead? 😭😂
Um... yeah. . . sorry!! Have you tried any of the cheeses yet? My hunch is that they'll taste bitter, but maybe not? I'd LOVE to know what you learn from this experience (because I've wondered what would happen myself if using the straight crystals...), if you have time to share.
@@jmilkslinger Dang it!! I haven’t tried any of them yet, but I’ll let you know what I discover when I do!
@@jmilkslingerThe verdict is in. SO bitter!! You know how Pizza Hut tastes reminiscent of vomit? It’s like that. I’m dying.
@@thelittlethingskate9567 Oh noooo! I guess it's not a surprise but I know it's still disappointing. Shoot!! What a bummer. Got pigs?
@@jmilkslinger No, but maybe it’s time to get some! My husband is not interested. Every time we have leftovers, I sigh loudly and tell him, “This could have been bacon.”