“Hey honey, can I use your breast milk to make cheese?” probably isn’t high on the list of things that new mother’s want to hear. But then again, when you marry a famously innovative New York chef like Daniel Angerer you probably have to learn to expect the unexpected. Angerer says he probably won’t be serving the cheese, made from his wife and business partner Lori Mason’s breast milk, at their restaurant, Klee Brasserie. Not because he doesn’t think he should serve his wife’s milk as food to strangers, he just thinks the FDA won’t let him.
Angerer points out that he’s not the first chef to cook with breast milk. Alton Brown made butter with his own wife’s milk. “Being a chef,” Angerer tells New York magazine’s Grub Street blog, “you’re curious about anything in terms of flavor – you look out for something new and what you can do with it.”
Angerer says he may make another batch, but he’ll age this one longer. “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.” Angerer adds, “It wasn’t like, ‘Hey, this is such an amazing cheese.’ It’s just like, ‘Can you use human milk? Yes, you absolutely can!”
Angerer got the idea after the little freezer where they keep Mason’s extra milk ran out of space. The family thought of donating some to a milk bank that helps babies in Haiti, but Angerer couldn’t bring himself to throw away the excess while they were waiting for her to pass the check ups the milk bank requires. ”To throw it out would be like wasting gold,” he opines in his blog. So instead… cheese.
Want to try it at home? Here’s the recipe.
Images courtesy of http://chefdanielangerer.typepad.com
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