What do you do when life hands you a surplus of breast milk? If you’re NYC chef Daniel Angerer, you make breast milk fromage. When Angerer ran out of room in the freezer to store his partner’s pumped breast milk, he experimented and created Mommy’s Milk Cheese rather than pitch the liquid gold. Although most of the comments on his blog have commended his originality, a few people have expressed squeamishness.
What do you think – would you like a taste of breast milk cheese?