From: Lukas Werth (lukas.werth@rz.hu-berlin.de)
Date: 07/29/01-03:07:23 AM Z
At 16:45 28.07.01 -0400, you wrote:
>
>
>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
>
>
Well, the original reason why I decided to stay with ready-made casein
rather than producing my own was because it did not seem expensive, is
certainly easier/faster to dissolve than beginning with powdered milk, and
the quality may be more consistent - though this is only a presumption. The
casein I once bought (I think it was 1 kg) is likely to last still a long
time. But there are other ways to dissolve powdered casein - painters often
seem to use borax, and this is something I want to try.
Interesting is the use of old casein. Here I have always failed so far:
when I dissolve my casein in ammonia, I have to use it up within two days.
And it does not become more soupy, but rather more viscuous.
About household ammonia; well, I had no idea there are such differences. I
would try it with the 3% one; Rosae presuimably also uses it to dissolve
the self-made variety, and I remember Ernie Theissen's website correctly,
he also recommends it - although I now remember that gives longer times for
dissolving - mayby because of the difference in concentration.
Lukas
This archive was generated by hypermail 2b30 : 08/02/01-11:56:47 AM Z CST