Thank you for the math demo to achieve a 33% solution when not using 100% pure product. I am a home canner and had 97% Calcium Chloride on hand (crisping agent in pickling). Many canners may not know that their ‘Pickle Crisp’ product is simply Calcium Chloride (of course check % purity). Great video!
Hi Mary, Your video is perfect. 33% CacCl2 means that there are 33 g of CaCl2 in a final volume of 100 mL solution. In your case the solid CaCl2 that you have is 94% pure. The remaining 6% is water. So the formula that you use is correct. To get 33 g of pure CaCal you need 33/0.94 = 35.1 g of 94% CaCl2. This will be dissolved in water to get a final volume of 100 mL.
In our case, in our kitchen in São Paulo we have CaCl2 that comes with the formula: CaCl2.2H20 which in this case means that for every CaCl2, there are two water molecules as well. Pure, non-hydrated, CaCl2 has a molecular weight of 111 g/mol while H2O has a molecular weight of 18 g/mol. Therefore the molecular weight of CaCl2.2H2O is 111 + (2x18) = 147 g/mol. That means that, for us in São Paulo, in order to get 33 g of CaCl2 we need to weigh out 33 x (147/111) = 43.7 g of CaCl2.2H2O. So, depending on the source of solid CaCl2 that each person has at home, their calculation may be a bit different, but the principle is the same. Love, Chuck
Bonjour, dans son cas, ça doit être du CaCl2-0H2O avec des impuretés autres que l'eau. En cherchant sur le net: On atteint les concentrations commerciales proches de: 33 % (CaCl2·6H20 dilué - densité 1,33 - température de cristallisation - 30 °C) 42 % (CaCl2·6H20 dilué - densité 1,41 - température de cristallisation + 18 °C) 77 - 82 % (CaCl2·2H20 sous forme de paillettes, pellets ou poudres - température de cristallisation + 180 °C) > 96% (CaCl2·0H20 sous forme de paillettes, pellets ou poudres - température de cristallisation > 180 °C) C'est du copier coller. Pour ses calculs, ça doit être mois simple que ça. il faut faire jouer la densité et les masses molaires des constituants, parce que la concentration d'une solution (commerciale) s'exprime, je pense, je ne suis pas chimiste, en quantités de matières. Désolé si me suis trompé. Mais entre nous, entre ne pas en mettre du tout et quelques gouttelettes en plus, c'est pas très grave. Amicalement !😊
This channel is awesome. I was looking to make Camembert soon, and these videos have been the most simple and concise methods I’ve found. Great video quality and information.
Thank you so much for your kind feedback, Werl! Please promote the channel with your friends and get them to start making cheese too! It is so much fun (and yummy)!
Exactly the information I've been looking for. Saving money is essential now. Paired with great nutritious cheese it's like fine wine. Thank you for imparting knowledge.
Good morning Mary-Anne, I am a Venezuelan living not for long hère in Canada , (Montreal). In my country I helped making fresh cheeses in my family's farm. Here I have tried but I don't know where to get an online suppliers to buy the products? Can you tell me any ? Preferably local? I love your programs, They are really great and the instructions are super easy to follow. Happy cheese making.
Hello Alejandro. Great that you already have some cheesemaking knowledge. What cheeses did you make? Try searching for "Glengarry Cheese Supply" in google and you'll find a web site that sell cheese making products in Ontario (near Ottawa).
Very good, one thing that should be done is to place silica gel capsule in the CaCl2 container to stop the process otherwise the crystals could solidify after a time
The salts will crash out of the solution as soon as you are below the solubility of it. As with all chemistry. If you don't want it to crystalize keep the proper solute-to-solvent ratio, or use excess solvent. I wouldn't add anything unless you know what the reaction would be. These are ionic bonds that are disassociated in solution. They now have charge and want to interact with other charged ions. It's not neutral calcium or chlorine, they have already given or taken electrons and act differently.
Thanks for video! I don’t have a glass beaker. Can I just use a kitchen scale with a heat proof jar and tare the scale. Weigh 33 or 35.1 grams of calcium chloride, tare scale, change to ml and then add 100 ml of water? Thanks!
Yes... almost. 100 ml of water = 100 grams. When I measure by VOLUME, I add enough water to the CaCl2 beads until the volume reaches the 100 ml mark on the graduated cylinder. This is not the exact same as adding 100 ml but it is damn close. Technically the CaCl ( even when put into solution) takes up some volume. So, proper technique to measure is to fill water until it reaches the 100 ml mark on the cylinder. In reality the volume of water is SLIGHTLY less than 100 ml. SO if you are going by weight, weigh out your CaCl and add water until the entire thing measures 100 grams.
This is a weight by volume measurement. I start with about 100 ml of water in my cup, but I don't use it all as I pour it into the cylinder in case, as you said, the CaCl alters the measurement. What is important is that you pour the water into the cylinder until it reaches 100ml.
Great and helpful information thank you so much. If we have raw milk, do we boil milk as if we are making regular yogurt? Can you please help? Thank you
Hello Dilek. I am confused with your comment because you posted it under a video about how to make a calcium chloride solution at home. Your question seems to relate to pasteurization.
Great idea - thanks ! I will certainly try it out as well, as buying the liquid is a hassle and expensive. However, why do you make it 33% strong only, why not stronger, as it will be diluted in water before adding to the milk anyway ?
That's a good question. The reason I make it 33% is that it seems to be a standard concentration sold by cheese supply companies and used in cheese recipe books. So I am trying to imitate the same products I have been buying for years (which have ranged from 30-33% w/v).
I'd say it is in between. It is unmistakenly hot, but I doubt it would be hot enough to melt plastic. I would suggest glassware if you want to continue to make your own CaCl2 solution at home.
Mmmm, question: your adding the CC before the water, meaning you are not adding the 100 ml of water you adding less. Is that right? I think you will have a higher concentration or mabe I'm wrong or mabe that's your formula, if this is so can I take any container weight 100ml of water put a mark then empty it put the 35mg of CC and fill it to the mark?
Yes, you don't add the full 100 ml of water. You add the CaCl first, then proper scientific procedure is to bring the water up to 100 ml. That is the most accurate.
Thank you for the great information. I'm happy to be a new subscriber. Would it work to simply measure this by weight? Eg. 30gr of calcium chloride and 70gr of water for a 30% solution???
Is this 33% concentration the same found on the store bought liquid calcium chloride? I have a recipe that calls for 1/4 tea spoon of liquid cc per gallon of milk but could only find the granulated one with no instructions on how to dissolve.
Hello there! Thank you for your great cheese making videos. I have a question. I have raw goats milk and I for sure don't want to use calcium chloride. Would the method be the same without adding th calcium chloride? Thank you in advance
Hello Karen. Good question. If you use raw milk, you never need to add Calcium Chloride. It is only used with milk that has been treated (i.e. pasteurized). The method would be exactly the same, except do not ad the CaCl. One more thing with cheesemaking though... if you use raw milk, you can reduce the amount of starter culture (the bacteria that makes acid in the milk) in the recipes because raw milk always has some bacteria already in it. I hope this helps! Mary Anne
The calcium chloride I have is called pickle crisp and it doesn't say what percentage purity but at one point I had put a label on it that said 30 g of pellets +70 g of water equals 30% solution. Is this the equivalent of your demo?
@GiveCheeseaChance A company that sells a calcium preparation for aquariums in a thick organic form recommends 5ml per 80 liters... so for 60 I need about 3.50ml....so we're talking about 5%.... It's just that my country has 20 euros and I've already wasted 500 € in the two months I've had it. I hope to find a financial solution
despite this, thanks for the response... strangely enough in a video about eggshell powder, someone was putting it in their aquarium.. You are very good and kind.May you always be well, cheerful and smiling.
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finally I bought the cylinder, which quantity of chlorure calcium I sould use with the milk? and which quantity for cleanning the blue on the cheese, thank you for your help!
That totally depends on which recipe you are making and the volume of milk. What cheese are you tying to make? Are you following one of my cheesemaking videos? If so, I say how much CaCl solution to add in each video.
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@@GiveCheeseaChance Hello, thank you for helping, I am doing Tome de Savoie and Saint Marcellin....
@ The recipes should tell you how much CaCl2 to add. For example it might say to add 1/4 tsp of your 33% CaCl2 solution diluted into 1/4 cup of water, and add that to your milk. The recipe should tell you how much to add.
Hello Liz. I don't know what the stuff is floating in your solution. Was the glass totally clean to begin with? Was there some dirt hidden inside? What exact brand of CaCl crystals are you using? Same as what I have in the video? To be safe, I would throw it out and make again.
as a scientist i think perhaps calcium citrate or calcium acetate should also add ionic calcium to the milk. so, you make these by crushing cleaned egg shells to vinegar or lemon juice. what do you think?
I don't think it will be that simple. What about all the other unknown ingredients in egg shells that you would be adding to your cheese? What about the acidity of the vinegar/lemon juice being added to the milk too? How would all these affect your cheese? How would you know the final % concentration of calcium in your "egg shell-made" solution? Too many unknowns and variables. More power to you if you develop a process though!
You've given some confusing information here. At 04:55 you state that 33g of CaCl2 requires 100 ml of water to make a 33% solution. But of course, this would make 133 grams of a 25% solution. However, later you contradict this when stating that you put the 33 (35) g of CaCl2 into the flask, and then add enough water to bring the volume up to 100 ml. This is still not exactly a 33% solution though. 1 ml of water weighs 1 gram. So a 33% W/V solution of CaCl2 is the same as a 33% W/W solution. 33 (35) grams of CaCl2 + 67 grams (or ml) of water gives a 33% solution. I'm not sure, but I doubt this equates to 100 ml of solution!
Sorry for the confusion, but your assumptions are incorrect about a weight by weight solution, which I am NOT explaining in my video. Let me try to clear things up though. Initially I explain that a 33% weight-by-volume solution is, by definition, 33 grams of solids in (a final total of) 100 ml of water. I add 35 grams of 94% pure CaCl2 and add enough water until the volume reaches 100 ml. That is standard w/v technique. That added volume of water is actually more grams than 67 grams of water that you mentioned in your weight-by-weight comment. In my weight-by-volume explanation, the CaCl2 beads are solubilized in the water, so they are not taking up any volume (virtually). When making a weight by volume solution, you are ALMOST using 100 ml of water, but not quite. Also, I want to let you know this weight-by-volume procedure (that I explain in my video has been taught to me by a tenured university Professor of Biochemistry). I hope things are clearer than mud now. 🙂
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I ask some help to a french cheese producer and i told me, if someone can help me :) : No, this proportion (100 ml of water for 33 g of calcium chloride) will probably not give you a concentration of 0.2% to 0.5%. This proportion will give a very high concentration of calcium chloride, which could affect the quality of your cheese. It is best to start with a lower concentration and adjust as needed. For example, you can start with around 2g of calcium chloride per 1 liter of water, which will give you a concentration of 0.2%. You can adjust the proportions according to the desired concentration.
Sebastien, I suspect your conversation with another cheesemaker was about the amount of Calcium you want in your final cheese. My video does not talk about that at all. My video is about making a 33% weight-by-volume Calcium Chloride solution WHICH IS LATER DILUTED for home cheesemaking projects. The process I demonstrate has been even approved by a University Professor of Biochemistry.
@@GiveCheeseaChanceyou’re not helpful at all, very confused, just tell us the final result, what do we need to do with that solution to make cheese, needs diluted,or use it like that to get sic or die?
My goodness. You are not drinking this stuff straight. A 33% CaCl solution is a standardized concentration used in cheesemaking recipes. You still dilute this solution when making cheese, but it all depends on the cheese recipe you are following. Have you watched my cheese videos to make Cheddar or Colby or Camembert or Brie? Each recipe tells you exactly how much of the 33% solution to use, sometimes it is 2.5 ml, but it will be more or less depending on the volume of milk listed in the cheese recipe.
I’m making feta and used raw milk just heated to 86°. I put it in a brine of non-iodized salt and water but my cheese started falling apart. What do I do?!?
Ask yourself, how did what I do differ from the recipe instructions. That is what I first ask myself if something goes wrong. Did you make any substitutions?
@@GiveCheeseaChance no, I didn’t. When I looked up other feta recipes they were more detailed than the one that came with the cheese making kit. I think I didn’t press it long enough. It seemed solid but when I put it in the brine it fell apart. I ended up having to throw it all away. I’ll experiment with cheaper milk another time.
What do you mean? I fill up the graduated cylinder until it reaches 100 ml. That is proper scientific technique to make a weight per volume solution.
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@@GiveCheeseaChance I don't know, I just would like to ask you, because I am trying to follow your method, look at my printscreen, the quantiy looks different, what do you think? i.gyazo.com/2bb66c1b5f22b3fe9e7630229b842125.jpg
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@@GiveCheeseaChance 100 ml = 1/2 cup with the tools I have in my house
@ I am impressed that you sent me a photo! Cool! First of all, you are not actually using the full 100 ml you start off with. You add water to the CaCl2 beads UNTIL IT REACHES 100ml. Accuracy is important here. A standard kitchen measuring cup will not allow you to be accurate because of its wide shape. I suggest you buy a graduated cylinder like shown in the video. It is less than $10 and you'll have it forever, even using it for other purposes. It will allow you to have consistent and accurate solutions--33% exactly.
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@@GiveCheeseaChance Thank you for your clarifications, it is very helpfull
Thank you for the math demo to achieve a 33% solution when not using 100% pure product. I am a home canner and had 97% Calcium Chloride on hand (crisping agent in pickling). Many canners may not know that their ‘Pickle Crisp’ product is simply Calcium Chloride (of course check % purity). Great video!
Good point about the Pickle Crisp!
wow..i was always wondering how to keep my pickles crisp.
how much do you add? in a brine/vinegar solution
Happy cheese making my darling!!! So thanks for all your teachings!!!
Hi Mary,
Your video is perfect.
33% CacCl2 means that there are 33 g of CaCl2 in a final volume of 100 mL solution.
In your case the solid CaCl2 that you have is 94% pure. The remaining 6% is water. So the formula that you use is correct. To get 33 g of pure CaCal you need 33/0.94 = 35.1 g of 94% CaCl2.
This will be dissolved in water to get a final volume of 100 mL.
In our case, in our kitchen in São Paulo we have CaCl2 that comes with the formula: CaCl2.2H20 which in this case means that for every CaCl2, there are two water molecules as well.
Pure, non-hydrated, CaCl2 has a molecular weight of 111 g/mol while H2O has a molecular weight of 18 g/mol. Therefore the molecular weight of CaCl2.2H2O is 111 + (2x18) = 147 g/mol.
That means that, for us in São Paulo, in order to get 33 g of CaCl2 we need to weigh out 33 x (147/111) = 43.7 g of CaCl2.2H2O.
So, depending on the source of solid CaCl2 that each person has at home, their calculation may be a bit different, but the principle is the same.
Love,
Chuck
Thank you, Chuck. This means a lot!
Bonjour, dans son cas, ça doit être du CaCl2-0H2O avec des impuretés autres que l'eau.
En cherchant sur le net:
On atteint les concentrations commerciales proches de:
33 % (CaCl2·6H20 dilué - densité 1,33 - température de cristallisation - 30 °C)
42 % (CaCl2·6H20 dilué - densité 1,41 - température de cristallisation + 18 °C)
77 - 82 % (CaCl2·2H20 sous forme de paillettes, pellets ou poudres - température de cristallisation + 180 °C)
> 96% (CaCl2·0H20 sous forme de paillettes, pellets ou poudres - température de cristallisation > 180 °C)
C'est du copier coller.
Pour ses calculs, ça doit être mois simple que ça. il faut faire jouer la densité et les masses molaires des constituants, parce que la concentration d'une solution (commerciale) s'exprime, je pense, je ne suis pas chimiste, en quantités de matières.
Désolé si me suis trompé.
Mais entre nous, entre ne pas en mettre du tout et quelques gouttelettes en plus, c'est pas très grave.
Amicalement !😊
This channel is awesome. I was looking to make Camembert soon, and these videos have been the most simple and concise methods I’ve found. Great video quality and information.
Thank you so much for your kind feedback, Werl! Please promote the channel with your friends and get them to start making cheese too! It is so much fun (and yummy)!
Exactly the information I've been looking for. Saving money is essential now. Paired with great nutritious cheese it's like fine wine. Thank you for imparting knowledge.
Thank you Suzanne! 🙂
Good morning Mary-Anne, I am a Venezuelan living not for long hère in Canada , (Montreal). In my country I helped making fresh cheeses in my family's farm. Here I have tried but I don't know where to get an online suppliers to buy the products? Can you tell me any ? Preferably local? I love your programs, They are really great and the instructions are super easy to follow. Happy cheese making.
Hello Alejandro. Great that you already have some cheesemaking knowledge. What cheeses did you make? Try searching for "Glengarry Cheese Supply" in google and you'll find a web site that sell cheese making products in Ontario (near Ottawa).
Thank you for this precise and easy to follow video.
Glad you liked it
Very good, one thing that should be done is to place silica gel capsule in the CaCl2 container to stop the process otherwise the crystals could solidify after a time
That’s a great idea! I wish I had put that in the video. Thanks for the comment.
The salts will crash out of the solution as soon as you are below the solubility of it. As with all chemistry. If you don't want it to crystalize keep the proper solute-to-solvent ratio, or use excess solvent. I wouldn't add anything unless you know what the reaction would be. These are ionic bonds that are disassociated in solution. They now have charge and want to interact with other charged ions. It's not neutral calcium or chlorine, they have already given or taken electrons and act differently.
Today I'm making my second batch of cheese using my own calcium chloride. An additional step towards independence from the Internet!
Doesn't it feel so good? Independence is a super power!
Thanks for video! I don’t have a glass beaker. Can I just use a kitchen scale with a heat proof jar and tare the scale. Weigh 33 or 35.1 grams of calcium chloride, tare scale, change to ml and then add 100 ml of water? Thanks!
Yes... almost. 100 ml of water = 100 grams. When I measure by VOLUME, I add enough water to the CaCl2 beads until the volume reaches the 100 ml mark on the graduated cylinder. This is not the exact same as adding 100 ml but it is damn close. Technically the CaCl ( even when put into solution) takes up some volume. So, proper technique to measure is to fill water until it reaches the 100 ml mark on the cylinder. In reality the volume of water is SLIGHTLY less than 100 ml. SO if you are going by weight, weigh out your CaCl and add water until the entire thing measures 100 grams.
Thank you!😊
Thank you for sharing your information with us, much appreciated!
My pleasure.
Using this for my chem class for a bonus grade
Wonderful!
Dear Mme your presentation is excellent, Thank you.
Thank you so much for your kind feedback!
Great thing to know. Thank you for the excellent video. I'm going to start making my own now too.
Hey, that’s wonderful. It’s so easy. It’s also a great money saver.
So you're not weighing 100 g of water? Isn't the mass of the CaCl altering your measurement? Or is it too trivial of a difference?
This is a weight by volume measurement. I start with about 100 ml of water in my cup, but I don't use it all as I pour it into the cylinder in case, as you said, the CaCl alters the measurement. What is important is that you pour the water into the cylinder until it reaches 100ml.
Great and helpful information thank you so much. If we have raw milk, do we boil milk as if we are making regular yogurt? Can you please help? Thank you
Hello Dilek. I am confused with your comment because you posted it under a video about how to make a calcium chloride solution at home. Your question seems to relate to pasteurization.
thanks a lot for this chemical lesson
please how about the rennet in powder
Great educational presentation. Who doesn't like to save money. And no, I didn't find your presentation repetitious at all.
Awww. Thank you so much Stanley. I appreciate it!
Great idea - thanks !
I will certainly try it out as well, as buying the liquid is a hassle and expensive.
However, why do you make it 33% strong only, why not stronger, as it will be diluted in water before adding to the milk anyway ?
That's a good question. The reason I make it 33% is that it seems to be a standard concentration sold by cheese supply companies and used in cheese recipe books. So I am trying to imitate the same products I have been buying for years (which have ranged from 30-33% w/v).
Thank you.
Is the reaction warm or really hot? I have a plastic graduated cylinder and some of these reactions can be very hot. This didn't look to aggressive.
I'd say it is in between. It is unmistakenly hot, but I doubt it would be hot enough to melt plastic. I would suggest glassware if you want to continue to make your own CaCl2 solution at home.
@@GiveCheeseaChance Thanks for the reply. Ya I have Pyrex beakers I just like the accuracy of the cylinder. Thanks again
Mmmm, question: your adding the CC before the water, meaning you are not adding the 100 ml of water you adding less. Is that right? I think you will have a higher concentration or mabe I'm wrong or mabe that's your formula, if this is so can I take any container weight 100ml of water put a mark then empty it put the 35mg of CC and fill it to the mark?
Yes, you don't add the full 100 ml of water. You add the CaCl first, then proper scientific procedure is to bring the water up to 100 ml. That is the most accurate.
Thank you for the great information. I'm happy to be a new subscriber. Would it work to simply measure this by weight? Eg. 30gr of calcium chloride and 70gr of water for a 30% solution???
Is this 33% concentration the same found on the store bought liquid calcium chloride? I have a recipe that calls for 1/4 tea spoon of liquid cc per gallon of milk but could only find the granulated one with no instructions on how to dissolve.
Yes, it is the same concentration used in liquid CaCl bought from cheese supply stores.
Hello there! Thank you for your great cheese making videos. I have a question. I have raw goats milk and I for sure don't want to use calcium chloride. Would the method be the same without adding th calcium chloride? Thank you in advance
Hello Karen. Good question. If you use raw milk, you never need to add Calcium Chloride. It is only used with milk that has been treated (i.e. pasteurized). The method would be exactly the same, except do not ad the CaCl. One more thing with cheesemaking though... if you use raw milk, you can reduce the amount of starter culture (the bacteria that makes acid in the milk) in the recipes because raw milk always has some bacteria already in it. I hope this helps! Mary Anne
@@GiveCheeseaChance - Wow - thanks so much for your swift reply! I will embark on the journey now of making feta cheese!
You're not just adding calcium, you are adding positively charged calcium ions as well as those two negatively charged chlorine ions.
The calcium chloride I have is called pickle crisp and it doesn't say what percentage purity but at one point I had put a label on it that said 30 g of pellets +70 g of water equals 30% solution. Is this the equivalent of your demo?
Sorry, I am not able to say yes or no since I am not familiar with that product. You have to find out what purity it is.
How long do you store your solution before discarding and making more?
I keep mine in the fridge (cool temp.) and it lasts at least a year.
Hi , I would like to make calcium chloride for my fish aquarium.
The aquarium plants need it.
Do you know the % concentration needed? You can use the formula in the video to get there.
@GiveCheeseaChance
My fish aquarium is 60 litre ,
but unfortunately I don't know what percentage of % is needed
@@ΕΥΑΓΓΕΛΟΣΜΠΑΚΑΣ Then you are stuck. I suggest you contact an aquarium store to find out and ask their advice. My knowledge is CaCl for cheesemaking.
@GiveCheeseaChance
A company that sells a calcium preparation for aquariums in a thick organic form recommends 5ml per 80 liters... so for 60 I need about 3.50ml....so we're talking about 5%....
It's just that my country has 20 euros and I've already wasted 500 € in the two months I've had it.
I hope to find a financial solution
despite this, thanks for the response...
strangely enough in a video about eggshell powder, someone was putting it in their aquarium..
You are very good and kind.May you always be well, cheerful and smiling.
finally I bought the cylinder, which quantity of chlorure calcium I sould use with the milk? and which quantity for cleanning the blue on the cheese, thank you for your help!
That totally depends on which recipe you are making and the volume of milk. What cheese are you tying to make? Are you following one of my cheesemaking videos? If so, I say how much CaCl solution to add in each video.
@@GiveCheeseaChance Hello, thank you for helping, I am doing Tome de Savoie and Saint Marcellin....
@ The recipes should tell you how much CaCl2 to add. For example it might say to add 1/4 tsp of your 33% CaCl2 solution diluted into 1/4 cup of water, and add that to your milk. The recipe should tell you how much to add.
@@GiveCheeseaChance Thank you!!!
I had mixed up a solution of this and now see some "stuff" floating in the bottom of the bottle. Should I just discard it and make new?
Hello Liz. I don't know what the stuff is floating in your solution. Was the glass totally clean to begin with? Was there some dirt hidden inside? What exact brand of CaCl crystals are you using? Same as what I have in the video? To be safe, I would throw it out and make again.
as a scientist i think perhaps calcium citrate or calcium acetate should also add ionic calcium to the milk. so, you make these by crushing cleaned egg shells to vinegar or lemon juice.
what do you think?
I don't think it will be that simple. What about all the other unknown ingredients in egg shells that you would be adding to your cheese? What about the acidity of the vinegar/lemon juice being added to the milk too? How would all these affect your cheese? How would you know the final % concentration of calcium in your "egg shell-made" solution? Too many unknowns and variables. More power to you if you develop a process though!
Can this be stored at room temp or should I refrigerate it.
It can stay at room temperature.
where do you buy the beads on line
Here is where I bought mine... www.stevestonchemicalsolutions.com/product-page/calcium-chloride-500-grams-food-grade-for-home-brewing-1
Happy New Year
You too!!
You've given some confusing information here.
At 04:55 you state that 33g of CaCl2 requires 100 ml of water to make a 33% solution.
But of course, this would make 133 grams of a 25% solution.
However, later you contradict this when stating that you put the 33 (35) g of CaCl2 into the flask, and then add enough water to bring the volume up to 100 ml.
This is still not exactly a 33% solution though.
1 ml of water weighs 1 gram.
So a 33% W/V solution of CaCl2 is the same as a 33% W/W solution.
33 (35) grams of CaCl2 + 67 grams (or ml) of water gives a 33% solution.
I'm not sure, but I doubt this equates to 100 ml of solution!
Sorry for the confusion, but your assumptions are incorrect about a weight by weight solution, which I am NOT explaining in my video. Let me try to clear things up though. Initially I explain that a 33% weight-by-volume solution is, by definition, 33 grams of solids in (a final total of) 100 ml of water. I add 35 grams of 94% pure CaCl2 and add enough water until the volume reaches 100 ml. That is standard w/v technique. That added volume of water is actually more grams than 67 grams of water that you mentioned in your weight-by-weight comment. In my weight-by-volume explanation, the CaCl2 beads are solubilized in the water, so they are not taking up any volume (virtually). When making a weight by volume solution, you are ALMOST using 100 ml of water, but not quite. Also, I want to let you know this weight-by-volume procedure (that I explain in my video has been taught to me by a tenured university Professor of Biochemistry). I hope things are clearer than mud now. 🙂
I ask some help to a french cheese producer and i told me, if someone can help me :) : No, this proportion (100 ml of water for 33 g of calcium chloride) will probably not give you a concentration of 0.2% to 0.5%. This proportion will give a very high concentration of calcium chloride, which could affect the quality of your cheese. It is best to start with a lower concentration and adjust as needed. For example, you can start with around 2g of calcium chloride per 1 liter of water, which will give you a concentration of 0.2%. You can adjust the proportions according to the desired concentration.
Sebastien, I suspect your conversation with another cheesemaker was about the amount of Calcium you want in your final cheese. My video does not talk about that at all. My video is about making a 33% weight-by-volume Calcium Chloride solution WHICH IS LATER DILUTED for home cheesemaking projects. The process I demonstrate has been even approved by a University Professor of Biochemistry.
@@GiveCheeseaChanceyou’re not helpful at all, very confused, just tell us the final result, what do we need to do with that solution to make cheese, needs diluted,or use it like that to get sic or die?
My goodness. You are not drinking this stuff straight. A 33% CaCl solution is a standardized concentration used in cheesemaking recipes. You still dilute this solution when making cheese, but it all depends on the cheese recipe you are following. Have you watched my cheese videos to make Cheddar or Colby or Camembert or Brie? Each recipe tells you exactly how much of the 33% solution to use, sometimes it is 2.5 ml, but it will be more or less depending on the volume of milk listed in the cheese recipe.
I’m making feta and used raw milk just heated to 86°. I put it in a brine of non-iodized salt and water but my cheese started falling apart. What do I do?!?
Ask yourself, how did what I do differ from the recipe instructions. That is what I first ask myself if something goes wrong. Did you make any substitutions?
@@GiveCheeseaChance no, I didn’t. When I looked up other feta recipes they were more detailed than the one that came with the cheese making kit. I think I didn’t press it long enough. It seemed solid but when I put it in the brine it fell apart. I ended up having to throw it all away. I’ll experiment with cheaper milk another time.
@@erinsweet8147 You used a cheesemaking kit?
@@GiveCheeseaChance i think Kit might not be it. Feta cheese starter and that was it but it has instructions
@@erinsweet8147 So you are following the instructions that came with the starter you bought?
Good morning
Good morning to you too!
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I'm not sure your math is correct. Elsewhere I have seen this percentage figured different way and I'm going to go check it out.
Please do, and report back.
Its ok
@@albertomaligne8933 Thanks for checking.
You are incorrect. The lady is correct. When something of 100g is 95% purity, it means that out of 100 units, 95 g are the stuff and 5 g are junk.
Hello, 100 ml is much less than what you showed us...
What do you mean? I fill up the graduated cylinder until it reaches 100 ml. That is proper scientific technique to make a weight per volume solution.
@@GiveCheeseaChance I don't know, I just would like to ask you, because I am trying to follow your method, look at my printscreen, the quantiy looks different, what do you think? i.gyazo.com/2bb66c1b5f22b3fe9e7630229b842125.jpg
@@GiveCheeseaChance 100 ml = 1/2 cup with the tools I have in my house
@ I am impressed that you sent me a photo! Cool! First of all, you are not actually using the full 100 ml you start off with. You add water to the CaCl2 beads UNTIL IT REACHES 100ml. Accuracy is important here. A standard kitchen measuring cup will not allow you to be accurate because of its wide shape. I suggest you buy a graduated cylinder like shown in the video. It is less than $10 and you'll have it forever, even using it for other purposes. It will allow you to have consistent and accurate solutions--33% exactly.
@@GiveCheeseaChance Thank you for your clarifications, it is very helpfull
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Good grief.
Time is of essence for good presentations. Edit, edit, no need to repeat phrases. It's just plain dumb to do so.
Unnecessary barb there, but thanks for your comment.
How incredibly rude.
Why are you being so rude?
great explanation. Thank you so much. 🥰
Dosn't Calcium Chloride have Chlorine in it?
That would be a good question for a proper chemist, for sure. (Unfortunately I don't know how chlorine and chloride are related chemically.)
The main source of chlorine in water is sodium hypochlorite. The hypochlorite (ClO-) ion is different from the chlorine ion (Cl-).
@@GiveCheeseaChance Calcium Cloride is derived from calcium carbonate by reaction with hydrochloric acid.