RE: making casein

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From: Larry Roohr (lrryr@home.com)
Date: 07/28/01-03:22:14 PM Z


This may be a long shot but you can get a protein called 'caseinate
calcium', derived from powdered milk, for 5.99 a lb. I just ordered some for
this protein diet I'm on (the ol' table muscle needs reigning in). You could
get a lifetime supply and make shakes with it to!

Larry

-----Original Message-----
From: Judy Seigel [mailto:jseigel@panix.com]
Sent: Saturday, July 28, 2001 2:45 PM
To: alt-photo-process-l@skyway.usask.ca
Subject: Re: making casein

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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