[alt-photo] Re: unimportant casein factoid

[Keith Gerling]

Yep.  I set it aside this summer, but am anxious to get going again.  BTW,
the jar of very thick casein that i mixed up in the blender two months ago
has not gotten very thin.  All by itself it went from the consistency of
extremely thick glue, to something like cream.  It was preserved with thymol
and it appears the same, it just got very thin.  All of the casein is still
in there, so I'm crossing my fingers that it might still work, but I'm a
little nervous since that was my entire casein supply from Kremer.  It does
have some ammonia in it,  It didnt seem to do much when I added it, so I
dumped in maybe too much?

Keith

On Sat, Aug 27, 2011 at 11:46 AM, Christina Anderson <zphoto at montana.net>wrote:

> Dear All,
> So I've started back (finally out of tenure hell for the second time)
> researching casein and came across this funny factoid from the late 1800s.
> They differentiated between "the country cow and the town cow with the iron
> tail," essentially that the town cow was not fed as well as the country cow,
> and thus the casein content of the milk was lower than 4% and therefore did
> not coagulate/produce as good a caseine for photography. Funny.
>
> Anyone still working out the casein kinks?
> Chris
>
> Christina Z. Anderson
> christinaZanderson.com
>
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