Daniel Angerer, NYC chef, creates cheese from breast milk

Just a couple of days ago, we referenced PETA's interest in creating a breast milk cookbook when blogging about the woman who assaulted a cop by squirting her with breast milk. Lo and behold, now the AP's running a story about a Manhattan chef, Daniel Angerer, who co-owns Klee Brasserie with his wife Lori Mason, who recently blogged about his experiments creating a recipe for "my spouse's mommy milk cheese."

Apparently, the new parents had stashed an overabundance of the milk and were running out of freezer space--instead of tossing the stuff, Angerer took to the kitchen. He took the resulting fresh cheese--it looks about like goat cheese in the pics--and of course did all sorts of cheffy stuff with it like rolled it in dehydrated porcini mushroom powder with burned onion chutney and encrusted it with maple caramelized pumpkin seeds.

On the blog, Angerer says his cooking instincts tend toward the natural (sustainable seafood, free-range poultry, local produce) but says "THIS is a whole other level of 'natural'." Would you try human milk cheese? Is it more or less gross than cooking with semen?

Sponsor Content


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >