Re: casein

From: pete ^lt;>
Date: 02/10/04-07:07:34 PM Z
Message-id: <>


Yes Kate it stinks, but the colours are wonderful. such is life.


> 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" <>
> To: <>
> 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" <>
>> To: <>
>> Sent: Tuesday, February 10, 2004 2:28 AM
>> Subject: Re: casein
>>> From: "David J. Greiner Jr." <>
>>> 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 18:57:17 2004

This archive was generated by hypermail 2.1.8 : 03/02/04-11:35:08 AM Z CST