RE: "serum of milk"
Judy, I guess you can try what casein painter/printer do: use non-fat milk (either buy the non-fat milk or use non-fat milk powder + water). That takes care of the fat. Then add vinegar. The casein will curdle up. Add the vinegar until no more solid is forming. Filter. Then you will have separated the casein and the fluid portion of milk. I somehow thought whey is used to described the solid part, but the definition says otherwise; anyway, you can separate the solid and the liquid parts by adding acid. If you do that, after you filtered out the solid, you might also want to add ammonia or sodium carbonate (washing soda) to the solid. Then you get liquid casein or casein bichromate painting. Dave > -----Original Message----- > From: Judy Seigel [mailto:jseigel@panix.com] > Sent: Tuesday, June 24, 2008 6:40 PM > To: alt-photo-process-l@usask.ca > Subject: Re: "serum of milk" > > > On Wed, 25 Jun 2008, Don Sweet wrote: > > > Serum of milk (Physiol. Chem.), the whey, or fluid portion of milk, > > remaining after removal of the casein and fat. Webster's Revised > > Unabridged Dictionary, C 1996, 1998 MICRA, Inc. > > > > > > Don Sweet > > > > So I re-checked my (older) unabridged... I'd been looking on > the boldfaced entry line -- & there it was in the body of the > definition, but even knowing it was there, hard to read (did > I mention that I need new > glasses?)... But where's the recipe? And how did they do it > on fabric, > the creeps? > > Meanwhile, anyway (anywhey?) back to the cookbook... > > thanks, > > J.
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