[alt-photo] Re: casein

Christina Anderson zphoto at montana.net
Mon Jun 18 15:32:00 GMT 2012


Alberto et al,

Oh my, now i hate to tell you that not even those are necessary anymore so I'm glad you and Bob and Mark like it :0. Now I'll just have to rinse them and wear them (NOT!!!).

Last night I just took some nonfat cottage cheese and put it in a kitchen strainer, rinsed off the liquid in about 30 seconds, measured it, weighed it, liquified it in ammonia in an hour and it was ready to go.

I also tried it unrinsed, just as is. I notice an interesting thing. When the ammonia is added, the little curds turn clear like tapioca in pudding pretty instantly, but the white stuff surrounding cottage cheese stays white. Hence the next test I rinsed. Today the unrinsed remains white and the rinsed looks just like the casein that you buy from Kremer.

I also scrupulously measured and weighed everything by weight and volume and came up with (how clear is this, Paul!!!)  a 12% solution using your and Peter's .23 calculation of pure casein in the mix.

With the fact that cottage cheese is already separated into curds for you, to me there is not much reason to do skim milk or any other method aside from using casein powder. It was a complete no-brainer, ready to use in an hour with a nice pure casein. For a beginner anyway, not knowledgeable about the nuances of different brands of cottage cheese.

Off to Rochester for research tomorrow AM....
Chris

Christina Z. Anderson
christinaZanderson.com

On Jun 16, 2012, at 1:40 PM, Alberto Novo wrote:

> Those plastic glasses wearing stockings are very sexy indeed :-) 
> Alberto
> www.grupponamias.com
> www.alternativephotography.com/wp/photographers/rodolfo-namias-group
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