From: Judy Seigel (jseigel@panix.com)
Date: 07/28/01-02:45:08 PM Z
On Wed, 25 Jul 2001, Rosae Reeder wrote:
> I make sure that I use a jar with a tight fitting lid. Salsa Jars or
> Applesauce Jars are best because they have some rubber inside the lid which
> aids in keeping air out. I store the unused portion in the fridge. I have
> kept some for over a week (about 10 days) after that the proteins become
> very loose and "soupy" so I prefer to make a new batch.
>
> I have used some "old" casein mixture and the results do not vary much. it
> just depends on what I am trying to acheive.
>
Kremer lists 100 grams for $4 and 500 grams for $9.80. Of course if you
can make a lot at once and keep it, the labor isn't really an issue. But
if not, I'm wondering what the advantage would be. When you say it
"depends on what I am trying to achieve," do you mean you can vary results
by varying the casein?
Judy
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