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Going Back to Old Skool - Homemade Casein with Anthony Wood

Anthony Wood runs the HomeMade Boilies page on Facebook, writes a busy blog and has written several books aimed at budget-conscious anglers and those of us that just prefer to make our own baits. You can find his books and e-books at Amazon and at

Old Skool - High protein casein made at home!Going Old Skool, a lot of baits in the eighties contained plenty of caseins - milk powders. They are still around today because they work so well but it also helps to harden and thicken baits. Around 80% of protein in milk is in the casein, so it's a great source of proteins to add to baits. You may not realize it but you can make casein very easily at home. Here’s how to make your own high protein additive.

You will need the following items:
1 pint 2% milk
2.5 oz distilled white vinegar
Large metal pot with lid
Large wooden spoon
Fine sieve
Cheese cloth
Greaseproof/wax paper
Rolling Pin

To make your casein is actually very easy, but you must make sure your milk and vinegar are at room temperature

Pour your milk into the large metal pot, add the white vinegar and give a stir with the wooden spoon. Mix the two together but DO NOT STIR AGAIN after this stage or you will just end up with little bits that will be of no use to you at all.

Now place the lid on your metal pot and place in a warm cupboard or warm area for around 3 hours. While you are waiting for the Casein to separate, line your sieve with at least two layers of cheese cloth and place it in a sink.

After 3 hours, pour the contents of the container into the sieve and allow the excess liquid to drain away. Once it has drained away, turn on your cold water tap slowly and rinse the casein off at least 3 times to remove any excess whey and the smell of the vinegar.

Next you will need to squeeze out any water left but be warned it will stick to the cheese cloth, so you may need a metal spoon to scrape some of it off.

The last part is to roll out the Casein between two sheets of wax/greaseproof paper into thin sheets and allow it to dry out for between 48 and 72 hours (depending on room temperature).  

Once it has dried out, break into small pieces and grind into a fine powder using a coffee grinder/blender.

You should get an average yield of around 17% casein from your total liquid - around  4oz of high-protein casein.

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