“Taste My Wife’s Breast Milk Cheese”March 4, 2010 No Comments
Chef Daniel Angerer will be making cheese from his wife’s breast milk, which he says reminds him of the Austrian milk of his childhood.
“Being a chef,” he explains, “you’re curious about anything in terms of flavor — you look out for something new and what you can do with it.”
He has posted the recipe on his blog and is inviting people to try it.
“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. It wasn’t like, ‘Hey, this is such an amazing cheese.’ It’s just like, ‘Can you use human milk? Yes, you absolutely can!’”
If anyone attempts the recipe, please let me know how it goes. This is one exotic dish that does not whet my appetite.
My Spouse’s Mommy Milk Cheese Making Experiment
(basic recipe using 8 cups of any milk – yields about ½ pound cheese)
4 cups mother’s milk
1½-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
1. Inoculate milk by heating fresh milk (68 degree Fahrenheit) then introduce starter bacteria (active yogurt) then let stand for 6 – 8 hours at room temperature, 68ºF covered with a lid. Bacteria will grow in this way and convert milk sugar (lactose) to lactic acid. You can detect its presence by the tart/sour taste.
2. After inoculating the milk heat to 86 degrees Fahrenheit then add rennet (I use tablets which I dissolve in water) and stir throughout. Cover pot and don’t disturb for an hour until “clean break stage” is achieved, meaning with a clean spoon lift a small piece of curd out of the milk – if it is still soft and gel-like let pot stand for an hour longer. If curds “break clean” cut with a knife into a squares (cut inside the pot a ½-inch cube pattern).
3. Raise temperature slowly continuously stirring with a pastry spatula (this will prevent clumping of cut curd). This is what I call the “ricotta stage” if you like this kind of fresh cheese – here it is. For cheese with a little bit more of texture heat curds to 92 degree Fahrenheit – for soft curd cheese, or as high 102oF for very firm cheese. The heating of the curd makes all the difference in the consistency of the cheese. When heated the curd looks almost like scrambled eggs at this point (curd should be at bottom of pot in whey liquid).
4. Pour curd through a fine strainer (this will separate curd from whey) then transfer into a bowl and add salt and mix with a pastry spatula (this will prevent curd from spoiling). Whey can be drank – it is quite healthy and its protein is very efficiently absorbed into the blood stream making it a sought-after product in shakes for bodybuilders.
5. Give curd shape by lining a container with cheese cloth (allow any excess of cheese cloth to hang over edges of container). Transfer drained, warm curd in the cheese cloth lined container (I used a large plastic quart containers like a large Chinese take- out soup container and cut 4 holes in the bottom with the tip of my knife). Fold excess cheese cloth over top of cheese then weight curd down (with second container filled with water or such) then store in refrigerator (14 hours or so – put container into a second larger container – this will catch draining whey liquid).
6. Take pressed curd out of container (flip container upside-down then unwrap carefully not to damage structure of pressed curd). Rewrap pressed curd with new cheese cloth then age in refrigerator for several weeks (cheese will form a light brown skin around week two – this is normal). Age cheese longer for a more pronounced/sharper cheese flavor.