Chef Daniel Angerer, father of an 8-week-old girl, tells us he’s making cheese from his wife's breast milk. “Being a chef,” he explains, “you’re curious about anything in terms of flavor — you look out for something new and what you can do with it.”
In fact, Angerer says his wife’s milk reminds him of the cow’s milk that he’d pick up, as a child, from a farm in Austria: “It was still warm and it would sour the next day.” Angerer says that two gallons of the mother’s milk yielded almost two quarts of cheese. “After two weeks aging, it was somewhat like a raw-milk cheese — it had all the flavors in there. It tastes just like really sweet cow’s milk. It wasn’t like, ‘Hey, this is such an amazing cheese.’ It’s just like, ‘Can you use human milk? Yes, you absolutely can!’” In short, it’ll do in a pinch.
Actually, Angerer is so excited about the results that he has posted a recipe for “My Spouse’s Mommy Milk Cheese” on his blog and is offering the cheese to the public: “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).”
Read more: Klee’s Daniel Angerer Invites You to Taste His Wife’s Breast-Milk Cheese -- Grub Street New York http://newyork.grubstreet.com/2010/0...#ixzz0h7UYvl1m