The Advent of Breastmilk Cheesetoddler-times
A New York city chef is hoping you’ll flip for his cheesy recipes, but you’ll have to do it all at home. That’s because Daniel Angerer is using breastmilk to make his cheese.
Named “Mommy’s Milk Cheese,” the recipes sound like your basic cheese making process. Throw in some rennet, keep the curds from clumping. But even the chef at New York’s Klee admits he was hesitant to use his wife’s breastmilk in the process.
“I was concerned a little bit with the thought of making cheese out of mother’s milk. I wondered if it was ethnical – 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).”
OK, I understand the challenge. especially for a chef. Susie Felber at Dumb as a Blog points out she’s had trouble teaching her significant other how to make scrambled eggs; she’s jealous that this dad has the culinary smarts for something this ambitious.
But I confess I just don’t get it. It’s breastmilk. It’s made for baby. It’s not gross (I’ll admit it, I tasted mine too, who hasn’t?), but it’s also made for the express purpose of feeding baby.
By turning it into foodstuffs for the masses – or at least for the massively sized people in the household (in comparison to the baby anyway) – you’re making Mom’s body work overtime to make up for the missing milk. No worse than when she has to pump and dump after a cocktail party, true, but still a bit of a waste of the whole body makes milk for baby process.
So again, what is the point? Is it to show you can do it? Rile up the “ew, that’s icky” folks? To give the cow/sheep/goat a run for their money?
Angerer’s wife is OK with this process, so I can’t fault him. But I confess if my husband had said “let’s go make cheese out of your breastmilk,” I’d have asked that he use all that free time for cheesemaking for something useful. Like feeding his child.
Here are his recipes if you want to try them out.
More by this author: