Cheese from breast milk?

The following is taken from the Seattle Weekly Blogs:

Pretty much the minute that New York City chef Daniel Angerer decided that he was going to make cheese from his wife’s leftover breast milk, the internets have been going nutsy-cuckoo for the story. There have been wild rumors (like the one about him selling the cheese at his restaurant, Klee Brasserie, which isn’t true at all), rampant speculation (mostly about whether or not doing such a thing is a good idea in the first place, some about why chefs haven’t thought of this before, a lot about other people’s experiences with making things–like pancakes and ice cream–out of breast milk, and even a question of whether breast milk cheese–because it is considered parve, neither dairy or meat for kosher purposes–could be used to make kosher cheeseburgers), calls from the health department (which was chasing the rumor that he was selling human cheese on the menu) informing him that he could not serve mommy brie to the public. And Angerer (along with his wife, Lori Mason, who supplied the raw materials) has all of a sudden found himself in the middle of a food-media firestorm–all because he made a food product out of something biologically made to be food.

To read the rest:


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