Galalith Milk Stone and Cold Porcelain

22 Feb 2012 Leave a Comment

For those of you who joined me at my most recent Cynchronicity Live Webcast, as promised, here are the recipes for the cold porcelain and galalith that I made.

Galalith (milk stone)

Place one cup of milk in a saucepan and add in one tablespoon of white vinegar. Warm it up over low heat for a few minutes.

It will start to curdle and begin taking on the appearance of ricotta or cottage cheese.

Remove from the heat and let drain in a strainer over night. If you want to work with it faster, you can drain it more by placing it on some paper towels, top with more paper towels, and gently press to release more of the liquid. You do NOT want to try to get it fully dry as it will be impossible to work with then.

Once fully drained, you can begin to shape or mould the paste.

Cold Porcelain

Stir together:
1 cup white glue
1 cup cornstarch
Mix in:
1 tsp. white vinegar or lemon juice
1 tsp. glycerin
2 tsp. canola or grapeseed oil (other oils might work just as well but these are the only two I’ve tested myself)

Mix well with a wooden spoon.

Microwave instructions:
heat 2-3 minutes on high, stirring every 30 seconds – for the last 30 seconds, stop every 10 seconds to check on it
You’ll know it’s done when it’s thick and lumpy like ricotta cheese and it starts to pull away from the sides of the dish

Stove top instructions:
heat in a saucepan over low heat for about 15 minutes, stirring with a wooden spoon frequently
Again, it should be thick and lumpy like ricotta cheese and it starts to pull away from the sides of the pan

You only want to cook it just long enough to thicken but no longer. If it overcooks, it will be too hard to work with.

You have to knead it while the dough is still hot – obviously you don’t want to burn yourself and it will be quite hot so be careful but as soon as you can possibly handle it, coat your hands with cold cream and start kneading it. Knead until the dough cools and it has become soft, smooth, and supple. Form into a ball and place in an airtight container for 24 hours before using.