Re: casein

As chance would have it, I'm just about to make some yoghurt, went out and
bought the milk this morning......before I got the post!!!! It addresses the
problems of why I can't ferment from some commercial yoghurts - must have
acid buildup - but I have also been interested in casein for a while. I'm
sure I've seen a recipe somewhere...but I suspect that egg tempera will
prove the more satisfying process - except for that smell!!!!

Kate
----- Original Message -----
From: "Dave Soemarko" <fotodave@dsoemarko.us>
To: <alt-photo-process-l@sask.usask.ca>
Sent: Wednesday, February 11, 2004 4:42 AM
Subject: Re: casein

> What a distracting post!
>
> I have trying to get back to printing. Now I can't decide whether I should
> try homemade yogurt first. :-)
>
>
> Jokingly,
> Dave S
>
> ----- Original Message -----
> From: "Ryuji Suzuki" <rs@silvergrain.org>
> To: <alt-photo-process-l@sask.usask.ca>
> Sent: Tuesday, February 10, 2004 2:28 AM
> Subject: Re: casein
>
>
> > From: "David J. Greiner Jr." <godlike@elp.rr.com>
> > Subject: Re: casein
> > Date: Mon, 09 Feb 2004 20:20:16 -0700
> >
> > > I tried a few different recipes, some I found online and in books.
This
> > > is a hodge podged method I put together through my experiences.
> > >
> > > Materials:
> > > 1 Cup Water
> > > 1/4 cup Powdered Milk
> > > 28 % Acetic Acid (or Vinegar or Lemon Juice)
> > > Ammonia
> > > Cheese Cloth (or a stocking as I prefer)
> >
> > I don't know anything about photographic use of casein, but when I saw
> > this I couldn't resist to hit the reply button. This time, I try to
> > make something edible out of something photographic.
> >
> > In the era when much of the foods are made in factories to average
> > consumer's taste for light, soft texture and flat, non-potent flavor,
> > you might think yogurt is always a homogeneous solid substance. This
> > is because yogurt fermented to the fullest extent has shorter shelf
> > life and therefore is not suitable for retail distribution. So
> > commercial yogurt is fermented lightly, and may even contain something
> > like pectin to enhance the solid texture. If you make yogurt at home
> > from milk, Streptococcous thermophilus and Lactobacillus bulgaricus,
> > and ferment all the way (typically at 40C for 6 hours -- use a gas
> > oven with pilot flame, or the oven light might even be enough to keep
> > the temperature) to make yogurt of rich flavor, the yogurt may be a
> > bit creamy as it is done, tastes best in day 2 and 3, and start
> > getting stiff in day 4 and by one week whey is separated and you see a
> > cheese-like solid of casein. At this point, the yogurt flavor is a bit
> > more pungent, and it makes excellent sauce to cook chicken, goat or
> > lamb fricasse. Maybe people from Greece or other places where there
> > are similar recipes can help here.
> >
> > So, the idea is, one could use lactic acid fermentation instead of
> > adding acetic acid to milk, have some fresh yogurt (makes excellent
> > darkroom snack as it is very visible in red safelight), a nice dinner,
> > and do whatever with the solid chunk after the yogurt is past its
> > delicious flavor. Whey from yogurt also adds excellent
> > sweet-and-sourness when added to home made ice cream, salad dressing,
> > and other things.
> >
> > Yogurt is best made from milk that is about 10-20% more concentrated
> > from whole milk. This is typically done by heating in vacuum chamber,
> > but it's just as good and much easier to add a pint of dry milk powder
> > in a gallon of milk. If you use milk made for lactose-intolerant
> > people, you get sweeter yogurt without adding calories.
> >
> > Fully fermented yogurt (or milk-acetic acid mixture) is quite acidic,
> > so there's not much room for bacteria to grow. Indeed, yogurt cultures
> > themselves (especially S. thermophilus) start dying because of its own
> > acid secretion. However, this is a good environment for yeast and
> > fungi to grow, even in the fridge, so the shelf life is fairly short.
> >
> > --
> > Ryuji Suzuki
> > "Reality has always had too many heads." (Bob Dylan, Cold Irons Bound,
> 1997)
> >
>
>
>
Received on Tue Feb 10 14:35:47 2004