[alt-photo] Re: casein

[Paul Viapiano]

If you'd like to see some beautiful casein prints, check out Lukas Werth's work on Flickr. Lukas wrote a great article on casein printing in an issue of the now defunct Post Factory Journal.



On Jun 19, 2012, at 8:04 PM, "Don Sweet" <don at sweetlegal.co.nz> wrote:

> The impression conveyed by the casein pigment prints I have seen (all images
> on the internet - none original) is that they lack the subtlety that
> gumprints can convey.  Is that the case?
> 
> Don Sweet
> 
> 
> ----- Original Message ----- 
> From: "Christina Anderson" <zphoto at montana.net>
> To: "The alternative photographic processes mailing list"
> <alt-photo-process-list at lists.altphotolist.org>
> Sent: Tuesday, June 19, 2012 12:09 PM
> Subject: [alt-photo] Re: casein
> 
> 
>> Hi Kurt,
>> 
>> Casein is replacing gum in my testing.
>> 
>> There are benefits to casein. Will it replace my gum practice as my
> process of choice, no. But here are some advantages off the top of my head.
>> 
>> Cheap and easy.
>> 
>> Little dichromate.
>> 
>> Grain is verrrrry fine.
>> 
>> No gloss at all with powdered pigments.
>> 
>> Exposure is quick, as little as 15 seconds to no longer than 4 minutes in
> my practice.
>> 
>> Development is quick, as little as instantly to 15 minutes.
>> 
>> Colloid is tenacious as hell. Can be printed on plastic easily.
>> 
>> Colloid holds a HUGE pigment load.
>> 
>> Flaking pretty much non-existent.
>> 
>> Chris
>> 
>> Christina Z. Anderson
>> christinaZanderson.com
>> 
>> On Jun 18, 2012, at 2:38 PM, Kurt Nagy wrote:
>> 
>>> I havent really been following this thread too close but I'm confused on
> the reasons for casein and all this cottage cheese talk.
>>> 
>>> Are you using the casein as a size or is it replacing the gum
> bichromate?
>>> 
>>> What is the benefit of this vs Gum?  Are the prints smoother or clear
> easier?
>>> 
>>> 
>>> 
>>> On Jun 18, 2012, at 10:32 AM, Christina Anderson <zphoto at montana.net>
> wrote:
>>> 
>>>> 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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