Mrs.Lucysnow
Valued Senior Member
Take four cups of breast milk, add rennet, salt and yoghurt – yes, four cups of breast milk, according to a recipe created by New York chef and restaurateur Daniel Angerer, who posted his formula for maple caramelized pumpkin encrusted cheese on his blog, and offered "whoever wants to try it is welcome to try it as long as supply lasts".
Angerer runs the Manhattan restaurant Klee, and the breast milk is supplied by his wife and restaurant co-owner Lori Mason after the couple found they had an excess supply in their freezer intended for their baby daughter Arabella. Angerer explained on his blog:
"My spouse is feeding our baby with breast milk. We are fortunate to have plenty of pumped mommy's milk on hand and we even freeze a good amount of it – my spouse actually thinks of donating some to an infant milk bank which could help little babies in Haiti and such but for the meantime (the milk bank requires check-ups which takes a little while) our small freezer ran out of space. To throw it out would be like wasting gold."
So Angerer decided to experiment - "my over-stuffed home freezer and my natural cooking instincts made me think of making cheese out of (human) mother's milk" – and posted the results on the internet.
"I was concerned a little bit with the thought of making cheese out of mother's milk," he wrote. "I wondered if it was ethical - since I haven't seen it on any restaurant menu yet. Conclusion – my spouse agreed – our baby has plenty back-up mother's milk in the freezer so whoever wants to try it is welcome to try it as long as supply lasts (please consider cheese aging time)."
http://www.guardian.co.uk/world/richard-adams-blog/2010/mar/09/breast-milk-cheese-new-york
The recipe:
My Spouse's Mommy Milk Cheese Making Experiment
(basic recipe using 8 cups of any milk - yields about ½ pound cheese)
4 cups mother's milk
1½-teaspoon yogurt (must be active cultured yogurt)
1/8-tablet rennet (buy from supermarket, usually located in pudding section)
1 teaspoon sea salt
So would you try it?
Personally I find the idea disgusting but evidently it tastes...well...like cow cheese
Angerer runs the Manhattan restaurant Klee, and the breast milk is supplied by his wife and restaurant co-owner Lori Mason after the couple found they had an excess supply in their freezer intended for their baby daughter Arabella. Angerer explained on his blog:
"My spouse is feeding our baby with breast milk. We are fortunate to have plenty of pumped mommy's milk on hand and we even freeze a good amount of it – my spouse actually thinks of donating some to an infant milk bank which could help little babies in Haiti and such but for the meantime (the milk bank requires check-ups which takes a little while) our small freezer ran out of space. To throw it out would be like wasting gold."
So Angerer decided to experiment - "my over-stuffed home freezer and my natural cooking instincts made me think of making cheese out of (human) mother's milk" – and posted the results on the internet.
"I was concerned a little bit with the thought of making cheese out of mother's milk," he wrote. "I wondered if it was ethical - since I haven't seen it on any restaurant menu yet. Conclusion – my spouse agreed – our baby has plenty back-up mother's milk in the freezer so whoever wants to try it is welcome to try it as long as supply lasts (please consider cheese aging time)."
http://www.guardian.co.uk/world/richard-adams-blog/2010/mar/09/breast-milk-cheese-new-york
The recipe:
My Spouse's Mommy Milk Cheese Making Experiment
(basic recipe using 8 cups of any milk - yields about ½ pound cheese)
4 cups mother's milk
1½-teaspoon yogurt (must be active cultured yogurt)
1/8-tablet rennet (buy from supermarket, usually located in pudding section)
1 teaspoon sea salt
So would you try it?
Personally I find the idea disgusting but evidently it tastes...well...like cow cheese
