You said in the video there were more sustainable chemicals than formaldehyde and that you might suggest some alternatives, but I don’t see a reference to same in the comments.
2 great questions, and apropos to very indigestion I have right now. There is no difference between cheese and Casein. Cheese is flavored, some are fermented, and has more fat because it is whole milk, and fat is flavor to a chef. Casein plastic has had as much fat taken out as possible and has been purified with alcohol. I showed that process in a video. Galalith has been pressed to several thousands of degrees so the proteins can never unwind and will remain waterproof. Casein is very hard to digest because now you have a lump of highly coiled proteins that take forever to unwind in the stomach. I recently downed an entire Large pizza and now have a rock in my stomach that will take days to digest. Milk causes this because stomach acid precipitates the Casein out of milk so you end up quickly digesting the Whey in the form of tiny bubbles ;) coming out the other end, and left with a ball of Casein in your stomach, this old man just discovered. Doctors have also concluded that humans don't digest cow milk very well, what doctors call lactose intolerant. It has been linked to skin problems. And so, on. You may want to do some more research on that.
I only warm to increase the reaction rate. I was taught by the old nuns to not let the milk boil or it will spoil the reaction. 80C sounds too high. I am sure you can use Ultra Pasteurized milk. Even Powered will do just fine. But hey, give it a go and let us know. I could do a video on using 'long life milk' if it works for you.
I had to research HILO milk. It is simply 2% milk and will work just fine. I am sure I talked about removing the fat from the Casein, by rinsing repeatedly in 91% Isopropyl Alcohol to improve the plastic properties of Casein, so using 2% is preferred. Forge ahead, crafter.
Excellent question. I am glad you asked. I made a video on the making of Galalith where the process requires all fat and sugar is removed. Click here and follow the steps in that video and you will have no problem ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8nQyPLZcHLw.html
Since the process are so similar, what are the differences between the result in the video compare to the Galalith video? Are they basically the same? Both casein? Thank you for the video, really helpful to me😃😃
Did I leave this video hanging? What sort of video would you like to see on Casein? I'll give it a think. Thanks for asking. Post a new comment as I don't get replies, please and fill me in. I have recently posted something on Edible Packaging that is Flavored that no body else has done on RU-vid. It might be of interest to you.
What percentage of Protein is in milk? That is the number you want. 'A whole bunch, so much, milk is white'. - Martin 'Casein is a protein that makes up approximately 80 percent of the total protein content of cow's milk'. - Wikipedia. There was a movie with Will Smith. The old guy told him...'you must first ask (the AI) the right question. Try using full sentences in your searches, it helps the AI understand context. I simply asked 'how much Casein do you get from one gallon of milk'? Bottom line, do the project and make the measurement yourself to know the answer for fact.😉
Fat will cause a problem when the article dries. It will smell and attract bugs of all sorts. It will have a greasy feel when dry. It is fat doing what fat does.
Great question. Unfortunately no. Casein is a mammalian protein. It can be found in any mammal, cow, goat, human. Cow milk has the most casein. Stay tuned, I am going to share one of my bioplastic secrets in my next video.
Thank you so much for making these videos, these videos are very easy to follow and very fun to do while at home with household items, and this comment is coming from a student!
All good questions. Warm milk works better. When working with the plastic, the hotter the water the more the plastic can stretch. Casein can take a week to dry, thickness of the item will determine this. Casein plastic (Galalith) shrinks about 10% when drying. I am glad you have time to try things now. Stay home and stay safe.
Casein looks like Cottage Cheese once it has precipitated out of the Whey. You will see the process beginning once I hold it up. You see the separation better in the video I posted for making Galalith jewelry. Galalith is made from milk in the same process I began here.
Use mormal milk but make it luke warm first then add sbout a teaspoon of viniger for every cup then stir like tou would cheese no real need to wash eith water it will be malleable to make the caisen into any shape you want you need to be fast in shaping though, goodness knows what he's on about.
Ah, yes. Martha Steward does not make good plastic. Use my method for better results. Mine will hold a ton. Without rinsing, it will crumble under stress.
