Testing Kalona Brand Milk for Making Casein

March 26, 2016


I was recently introduced to a person who makes her own cheese, and in out conversation I mentioned that I like to use raw milk from a local dairy farm to extract my own casein to make a paint medium. She suggested a particular commercial brand of milk I could try that she uses for her cheese process. It was called “Grassmilk” from Organic Valley, and was carried by a local natural foods store where I live. I went by there this morning, but unfortunately, they didn’t have the fat-free version that I needed. However, there was another brand from Kalona that had all the same features.

The one small drawback to using this for making casein is they are required by law to add palm oil for the vitamin A. Raw milk suppliers don’t have to do that. The amount added is very small, however, and I think I can safely wash out most of it in the processing. They don’t add soy oil for vitamin E that other commercial brands do, and a bonus is that it is non-homogenized (“cream-top”) and vat pasteurized at low temperatures. Non-homogenized is important since it makes the casein easier to extract, and VAT pasteurized makes the casein firmer than the typical ultra-pasteurized process of most commercial brands. The Kalona is more expensive than the raw milk I was buying, but the store is closer and easier to get to. If you’d like to make your own casein, but don’t live close to a dairy farm that sells fresh cow’s milk, these brands may be a good alternatives for you.

Soon I’ll make up a batch of casein from this, and see how it works out.


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