Jean’s milk-based paint

NZ Lifestyle Block - - Farmhouse Kitchen -

Cov­er­age: I did have some dif­fi­culty find­ing bo­rax, even­tu­ally track­ing it down in Bun­nings, but you can also find it at Bin Inn stores na­tion­wide, and chemists some­times have it too. Hy­drated lime is avail­able at gar­den cen­tres.

1.8m² | 20ft²

How to make

1. The night be­fore you want to make your paint, take a small con­tainer and mix the lime with enough wa­ter to cover it, then leave it overnight. It will so­lid­ify but add more wa­ter in the morn­ing to make it a paste. 2. In a sec­ond con­tainer, crush your stick of chalk (I used one large stick of blue chalk) and add enough wa­ter to cover, then leave it overnight too. 3. In a third con­tainer, mix the milk and vine­gar gen­tly to­gether – don’t stir for more than 30 sec­onds – and leave it overnight in your kitchen to cur­dle into curds and whey. It should turn into a large, slightly firm, bub­bly-look­ing cake of ca­sein swim­ming in a pool of whey by the morn­ing. If it is still liq­uid milk by morn­ing, put it in a warmer place (25°C+) for an­other 12 hours – don’t stir it – and it should cur­dle. 4. Drain the curd through a wo­ven dish­cloth­lined sieve, then place the sieve in the sink and run tap wa­ter gen­tly through the grains of curd. If your wa­ter pres­sure is strong, use a jug to pour wa­ter over the curds in­stead. All you want to do is wash away the vine­gar and leave the curds, so a gen­tle stream of wa­ter is bet­ter. 5. Drain the curd over a bowl – pull up the edges of the dish­cloth and squeeze gen­tly to re­move any re­main­ing whey. You will be left with about 300g of fairly dry, well-drained curd.

You should now have three dif­fer­ent con­tain­ers of in­gre­di­ents ready to go. 6. Mix the bo­rax in ¼ cup of hot wa­ter. Place the cur­dled, washed and drained milk curds into an elec­tric mixer on a low set­ting (or you can use a hand beater), add the liq­ue­fied bo­rax to the curd and stir for about 1 minute, un­til well blended. 7. Trans­fer the liq­uid curd and bo­rax mix­ture into a bucket or large bowl and add the chalk pig­ment and lime. Mix all in­gre­di­ents well. 8. Pour through a sieve into a clean con­tainer – you will catch lots of flecks of coloured pig­ment and grains of lime in the sieve, and you should dis­card them. 9. Pour your coloured liq­uid through a dish­cloth-lined sieve again, this time into a stor­age con­tainer – your paint is ready.

This paint has a sim­i­lar con­sis­tency to thin cream. You will need to brush on sev­eral coats to gain a good sur­face colour but it will be a fresh, soft, anti-bac­te­rial, anti-mould paint.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.