The experimentation continues ... About a month or so ago, I was working on some casein paintings, and noticed that my casein medium was at the end of its life cycle. Fresh casein only lasts about ten days or so, even when it's refrigerated, and as that batch was getting old, it was getting a cranky, uncooperative "personality." Knowing that I needed some more and not being in the mood to go to the store for more skim milk, I reached for a container of low fat cottage cheese I had in the refrigerator.I remembered that in the early 15th century, Cennini described a casein glue made from lean cheese, and I figured that a low fat cottage cheese qualified. I washed the whey out of it, rinsed it, and then placed some in a baby food jar with about a half teaspoon of Borax. The Borax serves the same purpose for us today that slaked lime does in many older casein recipes - hydrolysis. It breaks down the curds until what we eventually have is a thick syrup. Using cottage cheese took a little longer to break down than my regular curdled skim milk recipe, but in the end it was a better choice. The resulting syrup was thicker, clearer and more consistent. Still no horrible odor, which is always a plus.



