As the old saying goes, when life hands you an abundance of breast milk, make cheese and blog about it. Or something like that. Which is precisely what New York chef Daniel Angerer is doing with the pumped milk in his freezer.
“Being a chef,” Angerer 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 (who’s also his business partner)’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!’” So it will do in a pinch, but perhaps you should hold off on serving it with crackers at your next office party.
Wondering how you can whip up a batch of booby cheese? You’re in luck! 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 even inviting folks over for a taste: “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).”
Mmmmm. I’m sure it would taste delicious melted in a placenta panini!
(Actually, we drink milk from barnyard animals, so consuming milk expressed from humans isn’t so weird. As far as the placenta-based cuisine goes… it sounds so scrumptious, that I think I’ll, um, leave all of it for YOU. Because that’s the kind of selfless person I am.)