Cooking it is easy. You just add the CaCO3 mix it up so it looks like milk; let it sit/soak for an hour or so and then cook on medium heat until nice and creamy/sticky... But don't over cook it, lumps will form. Then let it cool first - I stick mine in the fridge for a few hours. Then you can make batches and thin it down with distilled water using a blender... Always strain it to remove any lumps - don't want those under the masa or poster....
HiHad my first go at making wheat paste this afternoon. I cooked it 1 cup to 4 cups water (although I did need to use about another cup of water), added 10% calcium carbonate and cooked for 40 minutes on a low heat. I let it cool then sieved it but I was half expecting the end result to be transparent but as you can see from the photograph it wasn't.Does this look correct?John
No I confess to not soaking it for an hour...is this important Charlie?
Oops sorry try this
Third time lucky Thanks, John
