Make Bio-Plastic From Milk

[@excellentsamuraid]

My, oh my. Hate to break it to you, but that Household Hacker video was a dupe. It's not actually bio-plastic. Your inner inklings were right; it is in fact cheese. Vinegar and Whole Milk are the recipe for cheese curds. You did in fact turn cheese on your lathe, and you did it very well.

[@Sjackson2369]

kind of goes with AvE making a nut and bolt from a potatoe

[@micahwilliams1501]

cheese yes, but also a bio plastic. it was called galalith in Europe and was a very popular form of plastic before world war 2. back than though they would soak it in formaldehyde which would cause it to become much harder and also could be polished up very nicely, so it was good for making button, jewelry, and even imitation ivory.

[@austinmarshall9346]

excellentsamuraid Sorry, but, it actually is not cheese, this is a main constituent in cheese, but in fact, is not cheese.

[@Awulle]

@@micahwilliams1501 without the formaldehyde this is a paneer recipe (a bit much vinegar, but that makes it harder)

[@alfianfahmi5430]

That blob that formed after mixing milk with vinegar is basically a curd. I don't really think that it's a cheese curd, though.

[@dhawthorne1634]

You were collecting the curds after straining off the whey. Congratulations, you are, in fact, a cheese maker.

[@mrsparkle9048]

And a cheese turner. Opens up a whole new world of dairy projects I bet.

[@aaronmckillip7885]

MrSparkle and it makes round cheese a whole hell of a lot harder

[@GeometryDashArcticat]

D Hawthorne Two years late but, I have to say: *Whey* to go, Peter!

[@robertlunsford1350]

Pretty sure that milk turned before it was put on the lathe

[@M3rVsT4H]

Oh man..... That was terrible.

[@nigiyakapepper977]

Robert Lunsford best comment

[@PossiblyDuck]

AYYYY 😎👉👉

[@ClownWhisper]

Never use whole milk for casein got too much fat in it . They're absolutely tons more steps that you have to do to get the fats and the other minerals out to make this stuff work. I've made sheets of clear plastic that were very strong out of it's all in the preparation

[@TheBBQify]

Clown Whisper how do you do it

[@ClownWhisper]

TheBBQify I can not teach you I this little space, but look up videos from Robert w Smith. And you can also make your life easier and buy a product called calcium caseinate from myprotene.com (spelling?) It's raw powdered casein without the other stuff

[@JoiCyKelle17]

Clown Whisper wow cool

[@bluefernlove]

Robert Murray Smith, his videos are amazing, he's great at teaching. Here's the one about casein plastic, a bit more complicated than just adding vinegar. kzbin.info/www/bejne/eJ-7eI2BeNeeqqc

[@boscorner]

Interesting. I thought casein just referred to the paint

[@maygan62697]

Since you have a pepper pepper mill, can we get a salt salt shaker?

[@bluemeetsgreen]

yes!

[@824Icebox]

Yes make it a set

[@MagnusJarngrimrson]

That would be really epic, but didn't Peter say he was tired of using salt?

[@mrmia4558]

He said that after his first salt video he would never use it again but then continues using it so he may look at that comment and be like screw making the set i'm not using salt again then give in and make it because it is a pretty good idea.

[@jdhannan]

+Jakub Marciniak hahahaha

[@jdroo]

so you made hard cheese?

[@Catglittercrafts]

Roo yup

[@odiliamillan5632]

Pretty much

[@pyromaniac000000]

More like soap than cheese. Caveman soap. The best kind.

[@salifford]

btw its technically plastic

[@alfianfahmi5430]

@@salifford So technically, cheese is a plastic?

[@tsummerlee]

You made cheese (farmer cheese, specifically) then dried it out.

[@supernova7219]

right on! :)

[@OutDoorsMan1342]

well i was going to say the same thing but you beat me to it mmmmm dry cheese on a lathe no wonder he felt like he was working with parmasan cheese

[@sallicatdesign7607]

Exactly...it's how to make ricotta. And I'm pretty sure I've got a couple of samples of "bio-plastic" in my fridge as we speak...I wish my sons wouldn't leave stray bits of cheese festering in the fridge (ugh).

[@BillyJoe1305]

Yep. and you usually leave it out for 2 days before it gets any flavor. I'm willing to say Household Hacker cheated his results.

[@peterbrownwastaken]

If that is true, than I made a cheese plane handle from cheese.... Are you not AMUSED?! :)

[@chicka-boom7540]

Don't cry over turned milk..?

[@dpmakestuff]

I guessed cheese on Instagram... I feel like i was 52% right. Very funny video, thanks!

[@peterbrownwastaken]

You were very right. Close enough to spit and hit it..

[@opiopa4394]

Dustin Penner are you crazy?

[@SylviaRustyFae]

You were entirely right. As it is cheese. Just use less vinegar so it doesn't become so hard.

[@adrigator5]

I might be a little late but penner means hobo in german

[@dpmakestuff]

@@adrigator5 never too late to be a dick on the internet.

[@BloodRoseKitten]

When he first started turning it and the base of the handle was still square but the top was cylindrical it kind of looked like a vintage milk bottle....then after he finished it it just looked like string cheese. I wonder if the context is just suggesting the subject or if I'm over thinking the fact that someone is working milk on a lathe...

[@matthiaswandel]

What to do when your project goes wrong: kzbin.info/www/bejne/fnvTpopto6yjm5Im32s

[@peterbrownwastaken]

Oh man, I hadn't watched that yet! That was cathartic! I almost flipped a biscuit when my blank broke...

[@OneWoodAuwoodworking]

Ha when it doesn't fit hit it with the persuader

[@julespoon2884]

Try to spread the curds on a huge surface area, once it is almost dry, blend the curds into smaller pieces and then pack the curds into a mold.

[@OneWoodAuwoodworking]

Julian Poon he can then Whey up his options for a mould ba ha ha

[@ghostgamer2124]

You can tell he is defeated when he is sitting on the floor

[@armali_ftk]

"it's like I'm turning parmesan" well thanks for giving yourself a new project :)

[@ragnkja]

Actually, Parmesan might be easier to turn, since it's generally been stored for at least 12 times as long as Peter's stuff.

[@MagnusJarngrimrson]

lol! :)

[@error.418]

I'm turning parmesan I think I'm turning parmesan I really think so Turning parmesan I think I'm turning parmesan I really think so

[@Cybornut]

I donno if he realized that he just made really hard ricotta cheese... Then dried it

[@calebguidry3115]

+Luke Luoh not everyone has is competent in cheese knowledge

[@jonnybo20]

Peter Brown I always enjoy your videos. This one definitely had its ups and downs and I felt SO badly for you and my heart sunk when it broke off the lathe ! I'm glad you pushed through and endured the long project , I would have thrown it across my shop and probably would have just ended it at that point. Everyone I'm sure would have done the same ! Thanks for the great content

[@peterbrownwastaken]

thank you very much for the encouragement. I really do appreciate that!

[@benjaminflatter183]

technically this recipe is just super hard dried cheese... 1:48 separating curds and wey...

[@benjaminflatter183]

+SDD525 the liquid that gets strained from milk to make cheese

[@benjaminflatter183]

+SDD525 lol

[@buryme2873]

spelled* lol

[@Tarpo]

No Whey!

[@renlish]

Both versions are correct. :P

[@mikesmicroshop4385]

You guys act like this is something new!! Casein has been used as a plastic for CENTURIES! It was used for all kinds of things like buttons , combs, Pens, pool balls, you name it and it was probably made from it! It would have been better to make it from skim milk as the milk fat is not necessary for the final product. Also the acid production method is not going to produce a good plastic product to do that you should have used Rennet as it makes a much more plastic version. The acid precipitate is and was used in paint, adhesives, in textiles as a fixative and to polish paper. It is what makes milk paint thick and dry hard.

[@peterbrownwastaken]

Thank you. Yes, it is an old process. For whatever reason, mine failed but that doesn't change that others have been doing this forever.

[@mikesmicroshop4385]

I was referring to others that have posted mostly, You could try some rennet sometimes you can find it in the grocery store, but you can order it from www.cheesemaking.com they have both animal and vegetable rennet. I had to laugh a bit when you were talking about it being like Parmigiano cheese! The only difference is that you would use a culture then there is a curd cooking faze then salt water soak then you dry it out!

[@seancoyote]

There is also a way of making it with formaldehyde that changes it's properties to make it no longer water soluble as well as making it odorless. It is called galalith. Good luck if you risk another try.

[@markusbergvind9528]

cheese plane with a cheese handle awesome idea!

[@brunogausa]

Hey peter, the problem is that after getting casein and fats you didn't solved the fats with alcohol, so your plastic is casein (protein) and fats, which are really soft. Casein plastic is avery hard material that I hand chased threads on already (lathe thread chasing). Cheers

[@M3iscool]

After all these projects, his workshop must smell so weird.

[@peterbrownwastaken]

yeah. Pretty odd really! :)

[@andrewmarquez6056]

+Peter Brown should try it again but maybe put it under pressure when it dries

[@sleebs]

Peter don't cry over broken milk

[@azyfloof]

That pink blank looks like Fight Club soap, without the letters :P (I'd ask you if you're gonna make that, but I guess you can't talk about it :P)

[@jonathanwuertz3500]

ha

[@otakuribo]

First and second rule

[@wadecrabtree7051]

34th rule.

[@aaronmckillip7885]

All the rules

[@maidpretty]

What you actually made is a kind of farmer cheese which you then dried like kashk (it's a dairy food thing people eat somewhere in Asia and middle east). You can make a sturdy and hard synthetic plastic material from the milk from casein (milk component) reaction with formaldehyde. Google "galalith" and "lanital".

[@BenBrandt22]

Would it be fair to say it turns... like butter?

[@peterbrownwastaken]

I know it was a joke, but honestly it's pretty hard and brittle. Except that it's got a soft center like a Musteteers bar....

[@AnAngryStorm]

cottage cheese.

[@BenBrandt22]

Yeah that stuff looks like a pain to work with... Interesting but impractical. I can say that I learned that much at least. If and when I ever get a lathe, I won't make or use any milk "plastic" :-) I will still eat musketeers bars though.

[@PrimalEdge]

LOL awesome!

[@NathanK97]

well peter... now you know.... if you leave milk out in your shop it will turn

[@johnharlan7205]

I thought that you were going to make the handle in the shape of an old glass milk bottle. I think that would be a good idea. Maybe you could mix in fiberglass fibers, like they do with Tiger Hair filler that they use in automotive bodywork.

[@catdumpling]

What you basically made is Galalith, but you discovered some of the downsides to it. Prior to WWII it was a relatively common plastic, until petroleum-based ones surpassed it (plus the whole "food rationing" thing during the war.) The problem with the typical DIY methods is that they don't use formaldehyde, so it's not quite the same as the commercially-manufactured stuff. Further, one of the biggest downsides (historically speaking) is that it doesn't lend itself to being molded because it takes far too long to dry for it to be practical. Most of the commercially-manufactured Galalith was made in relatively thin sheets because of this, so it worked best for things like buttons on clothing and that sort of thing. The Wiki entry for "Galalith" has some relevant info. Also, Stewart-McDonald (a luthier/guitar parts supplier) sells a few modern parts made from Galalith if you want to see what commercially-made stuff looks like: www.stewmac.com/SiteSearch/?search=galalith

[@peterbrownwastaken]

Thank you very much for the information! I really do appreciate it!

[@Varkmort]

Didn't know how useful that info could be but if you want repeat this experiment with formaldehyde then you can try to find some in pharmacy. In my country it is sometimes used as an antiseptic "Formalin". As far as I can see on the English version of Google, to buy in America it can be under the same name, but it is still a dangerous substance and should be careful.

[@sammyblaze4234]

I love that, nothing for show, just useful information, these "youtubers" make videos for themselves, you on the other hand make videos for us, and you see that in seconds, thanks for this content and not getting caught up in temptations to make clickbait titles and empty promises. Thank you Mr. Brown!

[@jeannettekatt431]

this is actually a very old way making a usable material from something they had an abundance of in the middle ages. it was discovered fromnover processing cheese. cheese is basicly a gallon of milk and a couple tablespoons of vinager. by adding more vinager to squeeze more water out leaving only the milk fat and solids.

[@Chocolatemilkpro]

when you add the vinegar you spoil the milk, the curdled bit are curds and the water is whey. if you had put the curds in a humidity and temperature controlled environment and waited you could have gotten cheese. im thinking what happens s the left over water in the curds evaporates leaving the solidified milk fats. like butter but with out the water.

[@tblbaby]

I made that stuff by hiding a glass of milk I finding it over a month later.

[@peterbrownwastaken]

haha!!

[@Dragonkinglover]

ive done it its not worth it i promise

[@frankiebritt8094]

Now I just found you and I randomly hear you singing hey mambo and I'm like BRUH I SANG THAT 3 WEEKS AGO AT A VERY FAMOUS PLACE IN AUSTRALIA (the Opera House) AND DID SO VERY WELL AND NOW I LNOW THE WORDS TO IT OFF BY HEART! *takes deep breaths* just needed to get that off meh chest lol I love your work by the way and I hope you read this coment!

[@peterbrownwastaken]

Haha!! So you're singer? Getting a gig at the Opera House is pretty impressive!

[@enrico_passerini]

This "Bio-plastic" is made out proteins, adding the vinegar you brake the bonds of the molecules and so the become insoluble and drop down. The process of making ricotta is similar but you don't use whole milk but the serum that's get produced after making the cheese and they usually add citric acid instead of acetic acid (vinegar)

[@rav_6602]

Enrico Passerini i think that pressing the moisture out would be a good idea, also i almost my science fair project on that, but then i decided against it because melting aluminum cans is cooler

[@rav_6602]

Enrico Passerini also the bonds aren't really "bonds" its just like quick sand until you introduce the acid or acidic compound It is like a solution that dissolved the proteins.

[@rav_6602]

Peter Brown hey huge fan i think it would be better if you press the moisture out a bit before trying it, also consider re doing it, i think it'll work if you do! Keep up the cool videos!

[@oskarsigns]

Yeah, Fuck baby cows! Finally a channel I can get behind.

[@bentcountershaft]

As long as you aren't getting behind a baby cow it's all good.

[@oskarsigns]

LOL

[@TheSuckerOfTheWorld]

But they are so tasty!

[@CorinGatwood]

?

[@gandalfthewhite1261]

its joke

[@smkirk29]

I love how positive you are even in the face of such disappointment. I find that really inspiring.

[@kennethstodder1237]

Humidity plays a large role in how it dries

[@taba1950]

it's dried cheese

[@Wordsnwood]

80 days. wow. way to keep your cool, brother!

[@peterbrownwastaken]

Thanks Art. And thank you video editor...

[@jebowlin3879]

Just think, in 2 years you can finish this on the Lathe LOL :D

[@UrbanPanic]

No use crying over spilled milk, and all that.

[@chriswisdom2507]

+Peter Brown what about using a food dehydrator?

[@chriswisdom2507]

+Peter Brown maybe cut some bits of the red block and do a "dip it" in epoxy and make a cheese plate.

[@josiethornton7049]

Your patience is UNBELIEVABLE. well done.

[@diegohuijbregtsgarcia5102]

At my school, we use a device that pulls all the moist from a substance, dried a piece of caseïn bioplastic in a day. As far as I know, this is a natural polymere, so it's a plastic.

[@MrsInAbox]

I love that you literally made curds and whey, then turned it into hard cheese, then made a cheese plane out of it 😂😂😂 I love it so much! ❤️ Protip: mix alcohol through your curds. It should displace a lot of the fluid, and kill bacteria before hardening. Letting it "dry" under pressure, like squeezing water from home made paper, will also help to displace a lot of fluid

[@Chemaydacrafta]

I underestimate how long it takes to make one of these videos, great job!

[@peterbrownwastaken]

Thank you!

[@WhiteAsWhippedCream]

Aww man, when it broke I just wanted to give you a hug. You are far too kind to us with your mad creations, thanks!

[@LeeMcC123]

As usual, evidence of household hacker being a blatantly fraudulent channel

[@sjei.]

Well no, he did something wrong. I made a tile out of the material that was about 6 inches squared, and it didn't even take 2 days to dry. I don't know what he was doing, but something about that was completely off.

[@LeeMcC123]

+Hemlock Also the whole "paper plate speaker" bs. Half of the hacks on his channel either don't work at all like he says or don't work at all.

[@LeeMcC123]

+Tanin Moores paper plate speaker blatantly doesn't work and you're dense as lead if you think an aux cable a penny and some tin foil will ever make any kind of sound. Learn how a speaker actually works.

[@LeeMcC123]

+Tanin Moores Just so we're clear this is the original video I'm talking about: /watch?v=8m8fbnShPcw And these are first off the mythbusters trying it and (funnily enough) failing and then Grant Thompson making a speaker that actually works because believe it or not there is a specific way a speaker works which the paper plate speaker that hack made does jack all to even imitate: /watch?v=ya9ZsKyJRrE /watch?v=Awef78YtWmc

[@LeeMcC123]

+Tanin Moores The parody part was added after the mythbusters response and wide criticism. Can't prove this other than my own memory of when he posted it (I was a sub at the time) and all the uproar he was getting for it before adding the parody marker but think about it- why would there be so many responses of people making it and failing- including large commercial TV shows- if there was a clear parody marker in the desc? Doesn't make sense.

[@codyjames7072]

you are made a cheese plane out of cheese hahaha.

[@codyjames7072]

BTW, it is 100% cheese that ou made, it's called farmers cheese you are just missing the salt.

[@cookiezillaevan]

+Lawinger Creations edible?

[@codyjames7072]

Yup, you just would refrigerate or eat right away instead of letting It dry for weeks

[@cookiezillaevan]

+Lawinger Creations I may try it

[@willemkossen]

i just watched a video on a more scientific milk-plastic making video. you may need or want to revisit this idea and make some real casein blanks. i can't post links here, but the title of the video was: "Making Fake Ivory And Casein Milk Plastics, Glues and Paints" so go go google. the short of it is: clean the casein to get rid of milk fats, oils and sugars using ammonia and alcohol. then soak the dried blank in formaldehyde for a few days. it should be like fake ivory and your turning should be a lot better. haven't tried it myself though...

[@Tricxclusive]

The amount of patients that went into this video is astounding.

[@leburnham5864]

Peter, Have you tried dissolving Styrofoam in either acetone or gasoline and then putting the "glop" into a mold? A friend of mine has done this to create blocks of plastic for his art projects. It takes a few days to dry, but it is quite useable, and seems fairly durable too. Of course, only mix this in a WELL vented space. Please keep the videos coming.

[@jabrwok]

Isn't that poor-man's Napalm? I'm not sure that turning it would be very healthy.

[@kevinp497]

In electronics this is sometimes used to dip fragile coils and such into to stiffen them up and create a thin coating, or just brush it on like a varnish. It sort of acts like a more liquidy epoxy. It takes a TON of foam though. It becomes a bit brittle over time, but maybe less if it's thicker, dunno. It's a bit less flammable than regular styrofoam once all the acetone has evaporated. It burns quite easily but not very fast, lots of black smoke though. Might be cool to dip some kind of copperwire statue into. Maybe dip it a few times to build up some more layers, or cast it's base into a block like Mr. Burnham suggested. Anyway cool cheese, too bad it didn't work so well. If it did it might also be fun for carving a small statue.

[@slendy9600]

uuuhh dude styrofoam plus gasoline makes napalm... not very durable and not something you wanna leave lying around a house/gallery

[@namewithoutdigits]

I admire your sticktoitiveness and ability to calmly walk away from your project like that. Cheers, Peter!

[@xalalalala]

Congratulations you just made cheese!!! Just mold ir round and put some sea salt on top and keep turning them over every day for two weeks and you'll get cured cheese! Milk Plastic... I won't even comment on that!

[@peterbrownwastaken]

Diary farmers, unhappy with the return they were getting on their product, began to use milk in this way to make items. Buttons, knitting needles and other small objects. Many of which still exist today. I'm not pretending this was a huge success, but I'm not charting a new frontier here...

[@xalalalala]

+Peter Brown I know mate :) I was addressing my last sentence to the other known youtuber who is known for saying huge amounts of crap xD I totally value your work man and that's why I'm a subscriber.

[@peterbrownwastaken]

My apologies. This project got under my skin a bit. You're fine! Thanks for the support!

[@waynepiaskowski7655]

I like the shot of dejection while you sat on the floor pondering the broken milk handle. So many times I have found myself in the same place.

[@creampuff1975]

Dipit... baby cow... no wait...

[@unknownmenace1957]

That would require a lot of epoxy.

[@jabrwok]

Hmm, a steak knife made from a real steak...

[@creampuff1975]

Unknown Menace True but you could then pull a "Damien Hirst" and call it modern Art and sell it for millions?

[@unknownmenace1957]

+andy bell Most likely, people nowadays have a weird sense of art.

[@jeantheron2412]

Thank you for this video, Being a tinkerer and self proclaimed chef, I stumbled upon this . It made my day to know that there are others like me out there in this world ... :)

[@Geeksmithing]

This was great Peter! No cheesy responses here.

[@peterbrownwastaken]

Thank you Wes. I think I've had my fill. :)

[@Geeksmithing]

Whey cool! 😇😆😎

[@peterbrownwastaken]

[head in hands] --=faint sobbing=--

[@pacmanfan1214]

You just made cottage cheese and then let it go stale for a month. Then you made it into a cheese knife-thing. You, sir, are a badass.

[@slicedpage]

my heart sank too when the work flipped off the lathe...aaaaggghhhh

[@KidCop2011]

Your patience is astounding

[@BrockHenry]

Blessed are the cheesemakers.

[@peterbrownwastaken]

It is not meant to be taken literally. I think it refers to any manufacturers of dairy products.

[@katzkatzllc3608]

Mr. Wizard did almost this exact thing nearly half a century ago. Little Miss Muffet had curds and whey exactly what you just made. And you are also well on your way to homemade cheese. The buttermilk is excellent for biscuits from scratch or as milk substitute / add-in for biscuit mix. Much can be made with your baby cow food & vinegat (soured milk, aka buttermilk).

[@OneWoodAuwoodworking]

Blessed are the cheese makers

[@Te0L0ser]

Warren Downes - One Wood 2 years old still a solid reference worth pointing out.

[@sreihart]

Hey Peter, I'm a home cheesemaker and you actually did make a very basic cheese. The vinegar is what coagulates the milk proteins within the milk, which is what makes your curd. Then the curd is what is used to make the cheese. There's a whole lot more to it than that, but you get the idea. Love watching your videos!

[@sickness911119]

who's ready to CHURN some milk .... ha ... i need a life.

[@andrew94605]

Do you care?

[@hoodedraider]

Churning milk is not actually a proces.. churning cream on the other hand DOES have a goal..

[@sickness911119]

Just let me make a fucking joke.

[@takl23]

+hoodedraider you must be a hoot at parties 😑

[@hoodedraider]

I am not, that's why I spend my time on KZbin. You know what it do mayne.

[@ladyhannahandtomcripps9609]

Omg! My heart broke when the 'plastic' broke off the lathe! I made a loud enough intake of breath my husband wondered what was up!!! Well done for finishing the project - I know how disheartening it is!

[@Thep1coco]

Can you Epoxy a kernel of popcorn? It would look so cool!!

[@peterbrownwastaken]

I do have popcorn on the list! But, there are quite a few in front of if right now! (It's a very long list!)

[@andrewpinto50]

I would like this

[@flappyandrew]

Yeah popcorn would be cool maybe on a popcorn maker

[@stevenswithav]

Love that you made a handle out of the milk plastic! LOL Amaze

[@kikuhonda64]

The boiling and vinegar part in the beginning is how we make paneer (Indian cheese) in India! (Except we use lemon juice instead of vinegar).

[@mcopado]

Once you had trouble getting the threaded insert in, I had no hope for this project. Then just as I thought you might actually pull it off, it shattered. Your patience to see it through is awesome. Now take the shavings and epoxy them together and turn something else.

[@ruffus910]

"Its like turning parmesan." Well.... prove it.

[@scibear9944]

Love your videos☺ I suggest you use SKIM milk to eliminate the fat/oily feel, which might also reduce the resin's ability to stick well. Also, after you get the curds formed, wrap them in cheesecloth and squeeze/twist the "bundle" to get out as much water as you can before putting them in the mold. Finally, try putting heavy weight on top of the mold to compress the curds to reduce voids inside the blank. I'd love to see you try this again with better technique😀

[@oliverd-s6495]

1:40 that is how much milk you need to make cheese and that is what cheeses are expensive

[@bridgestopeace]

Hilarious. I enjoyed the ride. It is the same recipe I use to make cheese, but never even considered making a handle or practical object out of it. Think of the possibilities? Food that we can store as tools. LOL. Thanks for a fun and educational time.

[@BCdesign1]

Peter you are really milking it now, casein point being this video!! : )

[@peterbrownwastaken]

oh man! that was awesome....

[@BCdesign1]

Thank you Thank you,that is all for tonight!

[@PaulMeyette]

Talk about a "cheesey" video! Lol nice job Peter. You're always pushing the envelope. I love it!

[@amhippoyes2528]

Thinking nasty thoughts about milk = milk fic

[@milk5955]

TwentyøneChemicalCrybabies AtTheDiscø! well i just improved that experience

[@xXTobias_Erin_RogersXx]

why did you bring up the milk fic

[@happyradish1894]

That's some nice potential ricotta. I'm going to share this video with all my professional cooking classmates. They'll love this cheese tool handle.

[@melissarmt7330]

Instead of using casein, we could make plastic out of hemp. It's much more sustainable and doesn't require grazing land or vet bills.

[@FOBGraphics]

Melissa RMT dude weed lmao

[@stonechad_squirtle]

Fin hemp=/= marijuana,same plant,completely different uses.

[@FOBGraphics]

dude weed lmao

[@t.pisani8239]

I'd love to see your house and how many of these crazy items you actually use. Your place must be so eclectic.

[@youtubeviewer6660]

30 days!? I did it in science and waited a week to be sure it was completely dry

[@youtubeviewer6660]

and fun fact it was used for buttons back in the day

[@peterbrownwastaken]

I have no idea what I did wrong. It just wouldn't dry out....

[@youtubeviewer6660]

+Peter Brown just too thick i guess considering it was only used to make small things when it was used commercially

[@derekblankenship8970]

You are unflappable sir, you act so calm in moments I'd be throwing stuff and cussing.

[@iwillbeginagain]

Don't cry over broken milk

[@McJaews]

As others have pointed out, perhaps the fat content was the culprit in making the cheese take forever to dry. A fatty cheddar will start to sweat if left out of the fridge, and the outside will dry out pretty rapidly, but that dry layer forms a barrier that keeps the inside from drying out. It makes its own crust if you will. A lower percentage of fat in the milk will mean that the result is less prone to trap fat on the inside, which is why it never fully dried. The moisture you felt was most likely fat that was trapped inside the blank. Great experiment though! You did proper science in this one.

[@PrimalEdge]

I refuse to tell you what you actually turned on that lathe.... I'm pretty sure it's a family channel...

[@peterbrownwastaken]

No worries. I get it. Not everything works...

[@PrimalEdge]

+Peter Brown LOL I was only being funny! I forgot the "LOL". It was a great video, I was really hoping it would work. i hope you don't think I was bring snide, I really was just trying to be funny. ATB -Michael

[@laurenpiantino8312]

When it broke off the lathe I didn't know whether to laugh or cry... I'm so sorry, but the laugh won and rang out loud and clear. But you persevered, and won thro. You're a crazy, crazy guy. lol; but so witty and tenacious.

[@marko3296]

Hungry kids in Africa could have used that pot to make meals

[@peterbrownwastaken]

Ha!

[@skersto]

I can't stop watching these videos! Thank you for making captivating, entertaining content!

[@HomeDistiller]

pack it in salt and you should get it to dry real fast

[@123tobiiboii123]

Silica packets if you want to be real fancy

[@1979Iceman]

To improve on this process try dissolving out the impurities with alcohol so that you end up with a more pure casein before curing it. After you strain it, put it in a jar with some alcohol like vodka and work it with a spoon. After a bit of working, dumping out the cloudy liquid and adding more vodka, the liquid should start to clear up. From there, just mold it and let it dry.

[@savvydot3491]

You literally made dried cheese?

[@sioframay]

1:51 if you strain all the liquids out I believe you'd have fresh soft cheese. I've made it a few times before but I've always used lemon juice instead of vinegar for flavor.

[@Kaziklu]

You made cheese... and then let it sit.. It is hard stale cheese.

[@peterbrownwastaken]

Diary farmers, unhappy with the return they were getting on their product, began to use milk in this way to make items. Buttons, knitting needles and other small objects. Many of which still exist today. I'm not pretending this was a huge success, but I'm not charting a new frontier here...

[@giftedboi]

I'm loving your channel (I'm living in a condo at the moment, so I don't have the space for a shop unless I forgo my living room). As someone who has lived in Wisconsin my whole life: if 'milk plastic' were even dimly practical, Wisconsin would have been using it for centuries by now. Also, don't feel bad about "wasting" milk - if it made it to your local grocer, it was already destined to be consumed (in one way or another) by a human.

[@mr1880]

you literally just made cheese Lol. you add acid and enzymes to curdle milk and get milk curds which is the "spoiled milk" that you filtered out, and you either work it into form or add stuff or compress it or whatever then you let it dry and age unless its certain types you eat fresh. you literally went through the process of making cheese, my sides.

[@kraftybeard4272]

Wow +Peter Brown you never fail to surprise / confuse me with your projects! Keep up the wacky projects 😜

[@RealKiddo20]

i felt so bad when it broke that I patted you on the head and told you it will all be ok while you were sitting on the ground.

[@abdallahhigazy76]

According to another KZbin member the Pre WWII recipe required the stuff to be soaked in formaldehyde. He also used skim, not whole milk. He did other things as well. Look up "Fake ivory casein". His name is Robert Murray-Smith. Thanks for the demo.

[@jessorchard6198]

your whole milk is red?! that's just confusing! I assumed that it was the same in all countries... (in the UK red milk is skimmed, green is sem-skimmed and blue is whole milk)

[@MrKeisha01]

jatsy 768 green is buttermilk in the US

[@jessorchard6198]

Savvy Delong we don't even have a colour for that😂

[@SchoolRumble4ever22]

jatsy 768 ....Confusing? The only thing that's confusing is why you think that your country's way of categorizing food is international. Perhaps it's confusing to you because you aren't the people U.S markets are selling and catering to...🤔🤔🤔😂

[@jessorchard6198]

OhSoVeryKawaii a little rude, don't you think?

[@shatterednova5308]

Red is whole blue is 2% fat light blue is 1% fat pink is skimmed

[@Abby-wj5je]

Am I the only one who thinks its mesmerizing to watch him trim square things into circles?

[@batya7]

Did it get you cheesed off? LOL

[@MagnusJarngrimrson]

LOL!

[@Phoenixx-vy7ln]

mother of cringe

[@h7opolo]

9:26 you should try using a desiccant such as salt or brine which is how cheese is traditionally processed in order to speed the removal of moisture from the pressed curds.

[@h7opolo]

btw, you look like Chase from DNews.

[@sighcrates]

does this count as crying over spilt milk?

[@leedoughty1607]

i would class it as "crying over split milk"

[@mudkiptyler]

Crying over shaved milk

[@wokeil]

+Lee Doughty haha

[@Sagnag]

crying over broken milk

[@peterbrownwastaken]

yep. Pretty much!

[@skycarl]

Casin glue, made from milk, was used back in the 1920's as a wood glue. The old wood frame aircraft was put together with the stuff. And the hangers were reinforced with it. Don't know about making plastic with it but I know some aircraft from that time period being glued with casin are still airworthy and flying today. Figure that eh?

[@hanstun1]

Dried fresh cheese is not "bio plastic". Instead of drying it out, add some salt, pepper, garlic and tarragon....and a beer!

[@manalalthaher]

We use the milk cheese after squeezing it from the water/vinegar after we add little honey/sugar to fill our pancake . Also we use it to fill baklava and put some honey or sugar syrup. Wow so yummy

[@thefinessekid7358]

now make milk from plastic

[@gordonmorgan3131]

1:44 that stuff is called curds its used in making cheese and it is usually safe to eat if done right