Casein Finish

Casein (from Latin caseus "cheese") is the predominant phosphoprotein (αS1, αS2, β, κ) that accounts for nearly 80% of proteins in milk and cheese. Plaster casts were traditionally finished with this substance although the method is little used today according to Badger. Except perhaps by experimental sculpture students ...

Casein is deposited by steeping a finished sculpture in skimmed milk (only skimmed). What it'll do to clay is another matter of course, but I am game to try anything once. Paul has convinced me to try it on my Dad's head - the clay one that is.

Process Instructions from Paul:
To avoid using a large quantity of skimmed milk, put the object first in a plastic bag, and then fill the bag with milk. After an hour or so remove the sculpture and allow it to dry completely. A final polish can be achieved by rubbing French chalk into the surface to give a higher lustre. Casein finished plaster, it has been said, resembles bone.

Ok so here we go ... 5 litres from Lidl ... the head goes in a bag which is filled with milk ...
which then leaked everywhere so I tried pouring and brushing on the milk
and then trying the bucket again!
And some other sculptures decided to take a milk dip as well!