Chemistry

Today I did the chemistry workshop with Katie. We made casein and here is the recipe...

Ingredients:

2 Cups of full milk (dark blue top)

1 teaspoon of baking soda

1/4 cup of vinegar

You will also need:

Medium sized pot

Wooden spoon

Measuring cup/spoon

Small dish

Sieve

Somthing to use as a mold to set your casein on

Paper towel

Instructions:

1.From the two cups of milk, measure out 2-3 tablespoons into a small dish. Add 1 teaspoon of baking soda and mix until there are no lumps.

2.Pour the remaining milk and the milk and baking soda into the pot.

3.Heat on a low-medium heat until the mixture starts to bubble, you don't want to boil it.

4.Turn the heat off.

5.Add 1/4 cup of vinegar and mix at the same time.(The mixture will start to bubble and thicken)

6.Drain the mixture through the sieve until you are left with the lumpy part only (casein).

7.Place te casein on your mold.(A yoghurt pottle lid is a good mold to use).

8.To remove excess moisture pat with paper towels.

9.Leave to set overnight or put in fridge for it to set quicker.

Casein is a dairy product that can be used for lots of things like a thickener or buttons. The buttons were used for soldiers so if they got hungry they could eat them. Casein is also edible but if you try it first it tastes like nothing then it tastes horrible, in my opinion you should not taste this horrible casein. This was an interaction because all the chemicals interacted with each other.