Randy Chandler
The idea of making cheese from human breast milk has sparked intrigue and controversy. While some people are fascinated by the idea, others express disgust and shock. One famous example of human breast milk cheese is Mommy's Milk Cheese, created by Daniel Angerer, a chef in New York City. Angerer's cheese was tasted by food critic Gael Greene, who described the flavour as quite bland, slightly sweet and the texture as strangely soft and bouncy. Another taster found no difference between this cheese and animal-derived cheese. The process of making breast milk cheese and its resulting flavour may depend on the method used, similar to how different types of cow's milk cheese are made.
| Characteristics | Values |
|---|---|
| Taste | Bland, slightly sweet |
| Texture | Strangely soft, bouncy |
| Aroma | Gamey |
| Diet of the Mother | Sweet and heavy |
| Comparison | Similar to Gorgonzola |
| Pairing | Riesling |
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What You'll Learn
Human cheese can be made from excess breast milk
Miriam Simun, who makes human cheese by buying breast milk online, made a blend called City Funk, which she described as "soft and spreadable, imparting a complex funk somewhere between butter, yellow taxi cabs and wafting wavers of street cart smells". She also noted that the sweet and heavy diet of the mother came through, "providing a deliciously dizzying sweet finish".
Breast milk cheese has been a controversial topic, with some expressing shock and disgust at the idea of eating human milk products, while others have pointed out the inconsistency of being comfortable with cow's milk cheese but not human milk cheese. It is also a topic of interest for those who are curious about the taste and those who see it as a way to reduce waste.
Making cheese from breast milk is more challenging than using cow's milk because breast milk does not curdle due to its low protein content. Angerer overcame this issue by adding cow's milk to the breast milk. The process of making cheese from breast milk is likely to impact the taste, similar to how different types of cheese made from cow's milk have distinct characteristics.
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Breast milk cheese has a bland, slightly sweet taste
Breast milk cheese is an unusual delicacy that has attracted both intrigue and criticism. While the idea of making cheese from breast milk is not new, with accounts of people experimenting with the concept as early as 2006, it remains a topic that sparks debate and curiosity.
When it comes to taste, breast milk cheese has been described by famed food critic Gael Greene as "quite bland, slightly sweet". The mild flavour can be overpowered by stronger accompaniments, such as apricot preserves and paprika. The texture is said to be off-putting, with Greene describing it as "strangely soft and bouncy, like panna cotta". This unique texture may be due to the fact that breast milk has a lower protein content and does not curdle as easily as cow's milk, requiring the addition of cow's milk or other milk to facilitate the cheese-making process.
The taste of breast milk cheese can also vary depending on the diet of the mother, as noted by Edith Zimmerman in her article on Medium. She describes a particular blend called "City Funk", made from a combination of human and goat milk, as having a complex flavour with a "deliciously dizzying sweet finish". This sweetness is attributed to the diet of the Manhattan mother, who Zimmerman describes as having a "sweet and heavy diet".
While the taste of breast milk cheese may be intriguing, it is important to note that it is not widely accepted as a food product for adults or for public consumption. The New York City Health Department, for example, advised against serving cheese made from a nursing wife's milk in a local restaurant, stating that it is "not intended for adults or for wide public consumption". However, this has not stopped people from experimenting with breast milk cuisine, and some have even shared their recipes and experiences online.
Ultimately, the taste of breast milk cheese may vary depending on the process used to make it, the diet of the mother, and the individual palate of the taster. While some may find the taste mild and slightly sweet, others may have different sensory experiences.
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The texture is off-putting to some
The texture of breast milk cheese has been described as off-putting by some. Famed food critic Gael Greene, for instance, described the texture of "Mommy's Milk Cheese" as "strangely soft, bouncy, like panna cotta". This unexpected texture, rather than the flavour, was what she found off-putting.
The texture of breast milk cheese may be due to the fact that breast milk does not curdle easily on its own due to its low protein content. To solve this problem, some cheese-makers have added cow's milk to the breast milk to facilitate the curdling process. The addition of cow's milk or other ingredients, such as porcini mushroom dust or onion chutney, could potentially alter the texture of the final product, making it softer or more spreadable.
One person who sampled breast milk cheese made by a Manhattan chef described the texture as "soft and spreadable", though it is unclear whether this particular batch of cheese included any additional ingredients that may have influenced the texture.
While some people may find the texture of breast milk cheese off-putting, others may not be as bothered by it. For example, one eater on the Today Show found no difference between the texture of mommy's cheese and that of animal-derived cheese. It is also worth noting that texture preferences can vary from person to person, and what some may find off-putting, others may enjoy.
The texture of breast milk cheese may be influenced by a variety of factors, including the cheese-making process, the addition of other ingredients, and the natural variation in the composition of breast milk itself. As such, it is possible that different batches of breast milk cheese may exhibit slightly different textures, which could affect how off-putting some individuals find it.
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Human-goat blend cheese has a complex, funky taste
Human breast milk cheese has been a topic of interest for many, with some even experimenting with making it themselves. One such person is Chef Daniel Angerer, who created a sensation with his "Mommy's Milk Cheese". The famous food critic Gael Greene tasted it and described the flavour as "quite bland, slightly sweet, the mild taste overwhelmed by the accompanying apricot preserves and a sprinkle of paprika". She also noted that it had a "strangely soft, bouncy" texture, similar to panna cotta.
However, one taster on the Today Show found no difference between mommy's cheese and animal-derived cheese. This has sparked debates about the ethics of consuming human breast milk cheese, with some expressing disgust and others questioning why it is any different from consuming cow's or goat's milk.
Now, when it comes to the human-goat blend cheese specifically, things get even more interesting. This blend, with a higher proportion of human milk, is said to have a complex, funky taste. It is described as soft and spreadable, with a unique flavour that falls somewhere between butter, yellow taxi cabs, and the scents of New York City street carts. The diet of the mother whose milk was used can also come through in the flavour, adding a sweet finish.
The process of making human cheese and the type of bacteria involved would also impact the taste, just as it does with cow's or goat's milk cheese. Different styles of cheese, such as cheddar or brie, would also result in varied tastes, as each has its own unique method of preparation. Thus, a human-goat blend cheese could potentially offer a wide range of flavour profiles depending on these factors.
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Breast milk cheese is not intended for public consumption
Breast milk cheese, also known as "Mommy's Milk Cheese", has been the centre of attention for many people, including food critics and the general public. Despite the intrigue, breast milk cheese is not intended for public consumption.
In 2010, New York City's health commission advised a local chef, Daniel Angerer, against making and serving cheese from his wife's excess breast milk at his restaurant. The health department spokesperson stated that breast milk cheese is "not intended for adults or for wide public consumption".
This sentiment is echoed by many people who have expressed shock and horror at the idea of consuming cheese made from human breast milk. Some find it unusual that people are comfortable consuming cow's milk cheese but are hesitant to try cheese made from human milk.
The process of making breast milk cheese also presents challenges. Breast milk has a lower protein content than cow's milk, which makes it difficult to curdle, a necessary step in cheese-making. Daniel Angerer overcame this issue by adding cow's milk to the breast milk.
While some people might be curious about the taste of breast milk cheese, it is important to approach this topic with caution and respect for individual preferences and ethical boundaries. The creation and consumption of breast milk cheese remain a niche and controversial practice that has not gained widespread acceptance in the culinary world.
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Frequently asked questions
According to food critic Gael Greene, breast milk cheese has a "mild", "bland", and "slightly sweet" flavor. She also noted that it had an "off-putting" texture that was "strangely soft" and "bouncy". Another eater found no difference between breast milk cheese and animal-derived cheese.
The taste of breast milk cheese likely depends on the diet of the mother, the process used to make the cheese, and the type of milk used (e.g. cow, goat, or human).
While there are no specific safety concerns associated with breast milk cheese, it is not intended for wide public consumption and has been advised against by health authorities.
Yes, it is possible to make breast milk cheese at home, but it may be challenging due to the low protein content of breast milk, which can make it difficult to curdle. Some people have added cow's milk to breast milk to overcome this issue.
Breast milk cheese is not widely available for purchase or consumption. It has been made by individuals for personal experimentation and by chefs in restaurants, but it is not commonly found on menus.
