From: Judy Seigel (jseigel@panix.com)
Date: 02/21/02-09:25:03 PM Z
Trying to trim the files which are out of control, I came across this from
Rosae Reeder to list last summer. Thought in view of current discussion,
would be of interest.
Judy
On Tue, 24 Jul 2001, Rosae Reeder wrote:
> ... I have never purchased or even thought of
> purchasing casein. I wouldn't even know where to get it from. When I learned
> to do the process making the casein was part of it.
>
> I use, Powdered milk, Glacial Acidic Acid, and ammonia.
> mix up a batch of powdered milk, pour the G.A.A. into the milk and mix until
> it curdles.
> strain the mixture through a stocking or cheese cloth. ( I use a nylon
> stocking because some of the curds might be quite small) rinse the stocking
> until water runs clear, put the curds into a jar, cover with ammonia and
> leave open in a ventilated area for at least 24 hours.
>
> the ammonia will break down the proteins in the curds so that the mixture is
> then spreadable. The thickness depends upon how much ammonia you add to the
> curds. I usually just cover them with ammonia just to the very top.
> you can also use regular milk (whole) and or yogurt, cottage cheese etc.
> cold water and FRESH G.A.A. is a must. the milk must curdle or it won't
> work.
> I hope you try it.
>
> By making my own casein, I can control the thickness of the mixture, and for
> me this is important because I use dry pigment instead of watercolor. Soil
> and other earth pigments. The Casein when hardened acts as a glue for the
> dry pigment. Variance in thickness is how I gauge how "chunky " my pigment
> can be. Especially since I sometimes use raw earth.
> Rosae
>
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