About the milkdud...... Lets get rid of a lot of BS that goes along with that process... In case anyone wants to make their own....
Number 1.... Cream, Whole Milk, 2%, 1% Skim????
Using whole milk or cream is counterproductive.. Casein is the protein in milk not the fat... You are banking on the casein changing the tip... Using anything but skim milk is wrong unless you are trying something new like making a fatdud.....
Number 2
Different breeds of cows create different amounts of casein than other breeds.... Pretty sure you cannot know the breed of the cow they use at the local dairy farm and even if you did the amount will vary from week to week depending on the health and care of the cows. This means consistency of tips is going to be hard to manage as to the amount of Casein is absorbed or even available
Number 3
Almost all milk is pasteurized now here in the US... This is a heat process that damages the casein chain and makes most milk no more useful than soaking a tip in water... What this means is you are buying a tip that really is not changed in any manner other than the person who made it pressed it to a different hardness than it originally was....
I have access to raw milk and I have the ability to test it and maintain casein levels... The major issue I see is that if I were to make milkduds I would still have all of the QC and grading steps to ensure each one is the same so I don't know that they would be that much cheaper than the Ki-Techs.....
I know currently they are selling milkduds for 3 bucks or so each, so would the world pay 5 for one just because the science and QC is better so the tip would be marginally better??
Food for thought but I could do a batch next weekend if anyone is truly interested......
Chris