New York City Chef Creates Breast Milk Cheese

A Chelsea New York chef Daniel Angerer is using his wife’s breast milk to make cheese.

They had an overabundance of milk for their 4 week old daughter, Arabella Caroline, so Angerer decided to experiment.

Angerer co-owns the 9th Avenue Klee Brasserie with his wife Lori Mason, but makes the cheese in his apartment, so you wont find it on the menu at his eatery, as the New York City Department of Health has told him not to sell the cheese in the restaurant.

The recipe is posted on his blog for what he calls “My spouse’s mommy milk cheese” and uses 8 cups of milk to yields about ½ pound cheese.

• 2 cups mother’s milk
• 2 cups milk (just about any animal milk will work)
• 1½-teaspoon yogurt (must be active cultured yogurt)
• 1/8-tablet rennet (buy from supermarket, usually located in pudding section)
• 1 teaspoon sea salt

The full story and step-by-step instructions can be found HERE.

AssociatedPress March 9, 2010
Breast milk cheese, anyone? A Manhattan chef has posted a recipe on his blog for what he calls “My spouse’s mommy milk cheese.”