New York chef and restaurateur Daniel Angerer has turned his wife’s breast milk into cheese. The Manhattan restaurant owner said that his over-stuffed home freezer and his natural cooking instincts made him think of making cheese out of mother’s milk. Angerer then posted the results on his blog: a formula for maple caramelized pumpkin encrusted cheese.
According to the Toronto Star, customers at Angerer’s restaurant Klee have been asking to try the cheese and he has prepared some amus-bouche – canapé of breast-milk cheese with figs and Hungarian pepper although he has no plans to sell it. The New York Post writes that city authorities have told the restaurant not to serve its cheese to customers, whether sold or given away.
The taste of the breast milk cheese is affected by what Angerer’s wife has had to eat: of the two batches he has made thus far, the first tasted salty-sweet and the second was slightly spicy.
The full recipe is on Angerer’s blog. Here are the ingredients:
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