Mother’s milk cheese

Daniel Angerer, co-owner with his wife, Lori, of Klee Brasserie in Manhattan, decided to make cheese from his wife’s breast milk, after their small home freezer ran out of space for the large quantity of breast milk that Lori produced for their daughter.

He posted a recipe on his blog, which includes four cups of milk, yoghurt, rennet and sea salt, for what he called Mother’s Milk Cheese, adding that “whoever wants to try it is welcome as long as supply lasts”.

He said the cheese tastes like a sweet version of cow’s milk cheese and also said that people who had read about it on his blog had demanded the chance to try it.