head over to my youtube
Bkupniewski
Casein is better for binding agents --> Cheesecakes, Rice Pudding, Bread Pudding and things that require to be geled together.
No bake cheesecakes are another good one. I have all of these on my YT.
I would avoid trying to make rising agents (pancakes, waffles, muffins, breads, loaves) because casein is thick it will hold it back and prevent it from rising to its peak. Save those recipes for basic whey, isolates, or some blends work decent. Since the whey is thinner it will help the product rise and form to its peak.
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