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Calcium sulphate is what I have plenty.

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    I have no idea about your production. Private I would guess. But as an info 1) calcium sulphate has been used to impart at least a nice white color to mozzarella and similar products and 2) can qualify as adulteration. At least it should not have very deleterious health effects ;) assuming is of pharmaceutical or food grade. – Alchimista Apr 14 '18 at 13:59
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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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    The real question is whether calcium sulphate will even work for strengthening the milk structure. I've never read anything about it being used for that purpose. – Sobachatina Apr 13 '18 at 13:35
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    Because it won't dissolve sufficiently: there's a competition between the milk proteins and the sulphate for the calcium, the sulphate wins. – remco Apr 13 '18 at 14:13

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