[alt-photo] Re: casein

[Mark Nelson]

OK, that's my problem then… I was trying velveeta cheese out of a squirt bottle!

Best Wishes,
Mark Nelson

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On Jun 12, 2012, at 3:33 PM, Peter Blackburn wrote:

> 
> Yes, I can make good prints with almost any cottage cheese, but some brands do invariably require me to apply more nudging and TLC, both at the exposure stage and especially the water bath to get all of the information from my negatives onto the paper. I try to avoid them. Even so, it's much easier than gum. Perhaps our working methods might play a role. It's all interesting, though. Oh, one brand of cottage cheese really did go way off in formulation which caused me to blog about it some time ago. By far, I enjoy printing in casein over gum. But, since gum has that rather distinguished historical pedigree, I still make lots of gum prints, too. Peter 
> 
>> From: zphoto at montana.net
>> Date: Tue, 12 Jun 2012 13:46:07 -0600
>> To: alt-photo-process-list at lists.altphotolist.org
>> Subject: [alt-photo] Re: casein
>> 
>> LOL Bob, yes, fishnets would be too coarse. I guess buying knee-hi nylons at the grocery store is not something guys do on a regular basis. But better that than pantyhose!! ROFL.
>> 
>> Gordon, I'm just using Fabriano Artistico EW but I've used other paper in the past, Yupo as well. It is very tenacious. So if you have cottage cheese and ammonia in the kitchen, give it a whirl.
>> 
>> Peter, yeah, easy recipe, cottage cheese or feta cheese and ammonia. I've had Enos' notes here since Jan 2011 but it wasn't until I read through every recipe I have and then typed up every recipe I have and then looked at the proportions across the board of all ingredients to see what they have in common and then test all these different solutions to finally decide to try the cottage cheese. How silly I didn't try it first.
>> 
>> I find much more consistency in all the different caseins than you have found, interestingly, to date...but you never know. Viscosity with the 50ml ammonia and 8 oz cottage cheese is way too high and flakes just like a gum print with too thick a layer, but otherwise, comparing apples to apples in viscosity, the calibrated curves I have developed have all been similar. But will see if that deviates at some point or not...
>> Chris
>> 
>> 
>> Christina Z. Anderson
>> christinaZanderson.com
>> 
>> 
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