High School Chemistry - Milk plastic
Casein and other milk solids are readily precipitated from milk by heating to 65 degrees Centigrade and adding vinegar (dilute ethanoic acid).
Food colour can be added to the milk before or during heating.
Materials:
300ml milk (full cream or low fat)
20 ml white vinegar
Method:
Heat the milk to approximately 65 degrees Centigrade
Remove from the heat
Add 20 ml white vinegar
Stir
Remove the casein and other milk solids by filtering through a sieve (or colander)
Further steps to produce 'milk plastic' are described below ( and are shown in videos parts 2 and 3 ):
Press the casein between several layers of kitchen towel (or other suitable absorbent material) to remove the most of the water.
Squeeze and shape the solid into the desired shape.
Leave in a low temperature drying cabinet (40 degrees Centigrade) or warm shelf near a radiator or sunny windowsill to dry.
The 'milk plastic' so produced has a tendency to go moldy if it is not dried thoroughly.
Have fun making 'milk plastic'.