Casein is a protein that makes up nearly 80 per cent of the protein in milk. The globules are what gives milk its white colour and provide amino acids used for weight loss or muscle-building dietary supplements. Once you've distilled the casein you can add it to high-protein shakes and smoothies, where it digests slowly and aids your metabolism. Purchasing extracted casein protein can be expensive, or you can separate it from milk yourself using common household items.
- Skill level:
Things you need
- Powdered milk
- Distilled water
- Distilled vinegar
- Plastic container with lid
- Thermometer (digital)
- Heat-resistant glass container
Mix 50 grams of powdered (nonfat) milk with 1 pint of distilled water in a glass container. Dissolve thoroughly and mix until it is smooth.
Heat the mixture to 40.6 degrees Celsius. Verify the temperature with a thermometer.
Slowly add vinegar to the heated milk and stir with a spatula. Continue adding until solid white globs of casein appear in the mixture.
Using the spatula, press the casein globs to the side of the glass. Carefully squeeze liquid back out of the globs and allow it to drain back into the heated mix.
Remove the globs from the edge of your heated container and place them in a plastic container.
Repeat Steps 3 through 5 until no more globs of casein form. Discard the remaining liquid mixture. Seal your container of casein.
Tips and warnings
- Overheating the milk can lead to spoiled or difficult casein distilling. The process is time consuming, but less expensive than purchasing the same amount of casein as you can extract.
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