New York Chef Makes Cheese From His Wife's Breast Milk
So we had to ask the famed chef: Any plans to serve it in your restaurant?
"The FDA probably wouldn't allow it," Angerer tells ParentDish in a phone interview. Angerer also tells us that Alton Brown made butter out of his wife's breast milk (Alton's wife, not Daniel's).
"I'm considering doing another batch," Angerer tells ParentDish. This time around, he says he would age it longer.
What about flavors?
"Spring is coming, I guess herbs."
He also tells us (shocker) that a lot of people can't get over the idea that the cheese is made from breast milk.
"Being a chef," he 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."
But how does it taste? Gouda?
"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, who says his wife's milk reminds him of the cow's milk that he had as a child in Austria, explains. "It wasn't like, 'Hey, this is such an amazing cheese.' It's just like, 'Can you use human milk? Yes, you absolutely can!'"
Care to whip up a batch of your own? Good news! Angerer has posted the recipe for "My Spouse's Mommy Milk" on his blog (along with a ridiculously cute photo of his baby girl in a pink hoodie with bunny ears).
On his blog, Angerer writes, "... my spouse actually thinks of donating some to an infant milk bank, which could help little babies in Haiti and such, but for the meantime (the milk bank requires check-ups which takes a little while) our small freezer ran out of space. To throw it out would be like wasting gold." (Any woman who has ever wrestled with a breast pump can attest to that.)
While breast-milk cheese sounds more palatable than, say, placenta panini, we think this is one case where, hi-ho, the derry-o, the cheese should stand alone.
Would you eat breast-milk cheese?
Related: Who's Up for Some Yak Cheese?
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