New York City chef and new dad, Daniel Angerer has added cheese made from his wife’s breast milk to his menu. Angerer found his “gold” ingredient right at home… sleeping next to him. Fine, so you want to use your wife’s milk but why in the world would you make cheese out of it?
The chef calls his creation Mommy’s Milk Cheese.
“Being a chef,” Angerer explained to Grub Street, “you’re curious about anything in terms of flavor — you look out for something new and what you can do with it.” On that note let’s all just be grateful that he has not had any other ideas of using any other excretion or unwanted parts of his wife eg placenta, nails?
For anyone out there game enough here is 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 such as Baline