RE: "serum of milk"
judy, ive made cheese from whole milk in this way and you get curds and whey: whole milk with an added enxyme you can buy at the store - rennett - its an enzyme made from sheep stomach, add this to the milk and it curddles. cut this stuff up and what is left is the whey. the curds are then pressed and aged and made into cheese, but i think what you want is the liquid stuff thats left. - just another way to make whey. peg fredi
--
Peg Fredi
-------------- Original message from Judy Seigel <jseigel@panix.com>: --------------
> Thanks Dave for giving me permission to add vinegar... I think I still
> have some powdered milk from a bit of casein printing. The only cooking
> "recipe" I found so far is in my very first cookbook (which I bought in
> 1957, because it was what I was raised on, "Settlement House Cookbook"
> with the slogan "the way to a man's heart" over a big heart on the cover
> with a bunch of moppets in rows holding cookbooks leading up to it.)
>
> First edition was 1901. It was already a relic when I bought it, but every
> so often it has something no other book has & I love it. (And I did keep
> the man's heart like it promised ! -- or so he assures me -- And ALSO made
> a gum print of the cover including the strips of tape holding the thing
> together.
>
> My thought now is that a variables test is called for. I'll make up
> your formula, this book's "lemon whey", just omitting the sugar, and if
> they have it, Katharine's dried whey from the health food store...
> There's also one possibility of a cheese store off Houston Street ("Joe's)
> and while I'm at it I'll get some cheese.
>
> Then compare results (if any). Don't know how long that will take, but my
> inner process junky doesn't care. And just think: this is only the paper
> size ! The emulsion itself is yet to come.
>
> (I"ve got lots of silver nitrate & vinegar, but not sure of some of the
> other chemicals... which shows that you never know in case you didn't know
> that. I expected to never buy chemicals except dichromate again in this
> life -- or the next either.
>
> best & thanks again to all...
>
> PS. Dave -- is that from some exotic recipe your mom made, or.....?
>
> Judy
>
>
>
> On Tue, 24 Jun 2008, Dave S
> wrote:
>
> > 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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