The world of cuisine is very funny. You will laugh first at the idea that human milk can be used in cuisine. A chef made cheese out of his wife’s breast milk. This idea came to a chef Daniel Angerer when his wife Lori Mason gave birth and she began freezing her excess milk.
As her baby daughter Arabella found the milk too much for her use Daniel found an interest to know whether human milk could be used in kitchen. So he decided to use. His experiment began and he was amazed to find it that tasted sweet and delicious.
Now the usual cheese is on sale at the chef’s Klee Brasserie in New York.
He is using it in a range of up-market dishes, including maple caramelized pumpkin-encrusted cheese with concord grapes, and cheese rolled in dehydrated porcini mushroom powder with burned onion chutney.
Daniel says: Being a chef, you’re curious about anything in terms of flavor. You look out for something new and what you can do with it. After two weeks’ ageing, it was some what like a raw-milk cheese- it had all the flavors in there. It tasted 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" he added.
“Our baby has plenty of back-up mother’s milk in the freezer, so who-ever wants to try it is welcome to try it as long as the supply lasts.”
He added: "His cooking instincts are rather natural- such as sourcing ingredients from the local market. But this is a whole other level of natural.”
Daniel offers a recipe for the adventurous to make their own. It requires four cups of milk, a small amount of yogurt, rennet and a teaspoon of sea salt, which he said, would yield half a pound of cheese.
The chef, who first announced the project on his blog, received responses ranging from ‘gross, who’s supposed to eat this’, to ‘fabulous’.
His supporters are now urging him to consider making breast milk butter and breast milk ice cream.
www.danielangerer.com if one likes, one can read his blog.
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