But in a move that has delighted some and disgusted others, a chef has made cheese out of his wife’s breast milk.
The idea struck chef Daniel Angerer eight weeks ago after his wife gave birth and she began freezing her excess milk.
As she produced far more than she could use for their their daughter Arabella, Daniel became curious as to whether human milk could be used in the kitchen.
So he began to experiment in using it to make cheese. He aged it for a fortnight before testing it – and was amazed at its sweet taste.
Now the unusual cheese is on sale at the chef’s Klee Brasserie in New York.
He is using it in a range of upmarket dishes including maple caramelized pumpkin encrusted cheese with concord grapes, and cheese rolled in dehydrated porcini mushroom powder with burned onion chutney.
Get the Ingredients:
4 cups mother’s milk
1½ teaspoons yogurt (must be active cultured yogurt)
1/8 tablet rennet
1 teaspoon sea salt
For recipe, see Daniel Angerer’s blog