From: Rosae Reeder (firstname.lastname@example.org)
Date: 07/24/01-08:28:29 AM Z
That is so strange to me, I have never purchased or even thought of
purchasing casein. I wouldn't even know where to get it from. When I learned
to do the process making the casein was part of it.
I use, Powdered milk, Glacial Acidic Acid, and ammonia.
mix up a batch of powdered milk, pour the G.A.A. into the milk and mix until
strain the mixture through a stocking or cheese cloth. ( I use a nylon
stocking because some of the curds might be quite small) rinse the stocking
until water runs clear, put the curds into a jar, cover with ammonia and
leave open in a ventilated area for at least 24 hours.
the ammonia will break down the proteins in the curds so that the mixture is
then spreadable. The thickness depends upon how much ammonia you add to the
curds. I usually just cover them with ammonia just to the very top.
you can also use regular milk (whole) and or yogurt, cottage cheese etc.
cold water and FRESH G.A.A. is a must. the milk must curdle or it won't
I hope you try it.
By making my own casein, I can control the thickness of the mixture, and for
me this is important because I use dry pigment instead of watercolor. Soil
and other earth pigments. The Casein when hardened acts as a glue for the
dry pigment. Variance in thickness is how I gauge how "chunky " my pigment
can be. Especially since I sometimes use raw earth.
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