YIELD (basic recipe using 8 cups of any milk - yields about 1/2 pound cheese)
Cheese lovers will delight in Collin's Mozzarella making tutorial. Here's one however that will likely leave you:
Scratching your head.
Or, should you be a lactating lady concerned about wasting perfectly good breast milk, ready to roll up your sleeves and whip up some very local fromage.
It's Mommy's Milk Cheese courtesy of NYC Chef Daniel Angerer whose wife found herself with an abundance of pumped breast milk after giving birth to a baby girl. They first planned on donating it to an infant milk bank collecting for babies in Haiti. But with required long check-ups and a small freezer, the milk was accumulating fast.
For Angerer and wife, aged and cultured breast milk seemed a natural answer to reuse and with his restaurant patrons requesting samples, he figured why not and began serving Mommy's Milk cheese. The New York Health Department on the other hand, though without an official code that forbids the practice, decided the queso was controversial and asked him to stop serving it. (Funny though, how potentially inhumane, hormone-injected cow's milk can be served in restaurants without violating code.)
Unless you fall into the queasy camp, breast milkin' mamas who are curious to make their own--can. Here is the recipe via Angerer's blog:
|2 cups||mother's milk|
|2 cups||milk (just about any animal milk will work)|
|1 1/2‑teaspoon||yogurt (must be active cultured yogurt)|
|1/8‑tablet||rennet (buy from supermarket, usually located in pudding section)|
|1 teaspoon||sea salt such as Baline|
Recipe from Care2 via Daniel Langerer's Blog
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