Bushra Griffith
Human cheese, or cheese made from human breast milk, has been the subject of curiosity, experimentation, and even disgust. Some have questioned what it would taste like, with speculations that the taste would depend on the process used to make it, similar to how different types of cow's milk cheese have distinct characteristics. Chef Daniel Angerer, creator of Mommy's Milk Cheese, described its taste as kind of sweet, while food critic Gael Greene found it bland, slightly sweet, with an off-putting texture. Others have noted that the taste would depend on the diet of the mother, with a sweet and heavy diet resulting in a deliciously dizzying sweet finish.
| Characteristics | Values |
|---|---|
| Taste | Bland, slightly sweet |
| Texture | Soft, bouncy, like panna cotta |
| Scent | Gamey |
| Flavour | Complex, funky, reminiscent of Gorgonzola |
| Method | Depends on the process used |
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What You'll Learn
- Human cheese made from breast milk has been described as bland and slightly sweet
- The texture of human cheese is said to be off-putting, strangely soft and bouncy
- Human cheese can be made by blending human and goat's milk
- Human cheese has been made by a New York-based chef and food blogger
- Human cheese has been served in a restaurant in Manhattan
Human cheese made from breast milk has been described as bland and slightly sweet
Human cheese, or breast milk cheese, has been described as having a variety of tastes and textures. Some people have expressed shock and disgust at the idea of eating human milk cheese, despite commonly consuming cheese made from the milk of other animals, such as cows, goats, and sheep.
One of the most well-known examples of human cheese is "Mommy's Milk Cheese", created by chef Daniel Angerer using his wife's breast milk. Angerer described the process as "a whole other level of 'natural'". Food critic Gael Greene tasted this cheese and described the flavor as "quite bland, slightly sweet", with an "unexpected texture" that was "strangely soft and bouncy, like panna cotta". Another taster on the Today Show found no difference between Mommy's Milk Cheese and animal-derived cheese.
Miriam Simun, who makes human cheese from breast milk purchased online, has created a blend called "City Funk", which is described as having a "gamey scent" and a flavor that is "soft and spreadable, imparting a complex funk somewhere between butter [...] and wafting waves of street cart smells". The diet of the mother whose milk was used in this blend is described as "sweet and heavy", which is said to come through in the flavor of the cheese.
The taste of human cheese is likely to vary depending on the process used to make it, the diet of the mother, and other factors. While some people may be hesitant to try human cheese due to its unusual nature, others are intrigued by the idea and see it as a natural extension of consuming dairy products from other animals.
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The texture of human cheese is said to be off-putting, strangely soft and bouncy
The idea of making cheese from human breast milk has sparked a lot of curiosity, shock, and disgust. However, some people have experimented with making and tasting this so-called "human cheese". One of the most famous examples is Daniel Angerer's "Mommy's Milk Cheese", made from his wife's breast milk.
While some tasters have described the flavour of human cheese as "quite bland and slightly sweet", it is the texture that has been described as particularly off-putting. Famed food critic Gael Greene described the texture as "strangely soft and bouncy, like panna cotta". Another taster on The Today Show found no difference between human cheese and animal-derived cheese.
Miriam Simun, who made human cheese from breast milk purchased online, created a blend called "City Funk", which was described as having a "gamey scent" and a "complex funk". This particular blend was said to be "soft and spreadable", with a sweet finish.
The texture of human cheese may be influenced by the fact that human breast milk has lower protein content than cow's milk, which can make it more difficult to curdle and achieve the desired texture. Angerer addressed this issue by adding cow's milk to his human cheese.
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Human cheese can be made by blending human and goat's milk
Human cheese is a real thing, and it can indeed be made by blending human and goat's milk. While the idea of eating human cheese may be off-putting to some, it has been tried and tested by several people, including food critic Gael Greene, who described the flavour as "quite bland, slightly sweet". Another taster compared it to cow's milk cheese, also noting its sweetness.
Chef Daniel Angerer, who made cheese from his nursing wife's milk, wrote about his experience on his blog, creating a media sensation. He described the process as a "whole other level of 'natural'". Angerer's "Mommy's Milk Cheese" inspired others, such as Miriam Simun, to experiment with making human cheese. Simun created a blend of human and goat's milk, which she named "City Funk". She described this blend as "soft and spreadable, imparting a complex funk somewhere between butter, yellow taxi cabs, and wafting wavers of street cart smells".
The process of making human cheese is similar to that of making cheese from other types of milk. However, one challenge is that human milk does not curdle easily due to its low protein content. Angerer overcame this issue by adding cow's milk to the mixture.
While the taste of human cheese may vary depending on the diet of the mother and the method of preparation, it is generally described as mild and slightly sweet. The texture, on the other hand, has been described as off-putting, with a strangely soft and bouncy consistency.
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Human cheese has been made by a New York-based chef and food blogger
Angerer, owner of the restaurant Klee Brasserie, decided to experiment with human milk after his daughter's first-month birthday. With an abundance of pumped milk on hand, he saw it as an opportunity to create something special. He named his creation "Mommy's Milk Cheese," highlighting its origin.
While some people were taken aback by the concept, others were intrigued enough to give it a taste. Famed food critic Gael Greene sampled the cheese and described its flavour as "quite bland, slightly sweet", with the texture being the most unexpected aspect, resembling that of panna cotta. Another taster on the Today Show found no discernible difference between "Mommy's Milk Cheese" and animal-derived cheese.
In addition to Angerer's creation, there have been other instances of human cheese making. Miriam Simun, a New York-based foodie, purchased breast milk online and crafted three distinct flavours of human cheese. One of her blends, named "City Funk", was described as having a complex flavour profile, reminiscent of Gorgonzola yet with a unique New York twist.
The taste of human cheese, it seems, can vary depending on the process and the diet of the mother. While some describe it as bland and slightly sweet, others note that the flavour can be influenced by the mother's diet, resulting in unexpected flavour combinations. The texture also differs from traditional cheese, often described as strangely soft and bouncy. Despite the mixed reactions, human cheese remains a topic of curiosity and experimentation in the culinary world.
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Human cheese has been served in a restaurant in Manhattan
The taste of human cheese has been described as mild, bland, and slightly sweet, with a texture likened to panna cotta. Famed food critic Gael Greene sampled the human cheese served in Manhattan and noted that its flavour was overwhelmed by accompanying apricot preserves and paprika. However, another taster on the Today Show found no difference between the human cheese and animal-derived cheese.
The process of making human cheese is similar to that of animal cheese, as it involves exposing milk to various bacteria. However, human milk has a lower protein content, which can make it challenging to achieve the curdling necessary for cheese-making. To address this, Angerer added cow's milk to the human milk.
While some people express disgust at the idea of consuming human milk cheese, others argue that it is not significantly different from consuming milk and cheese from other animals, such as cows, goats, or sheep. Proponents of human cheese point out that the milk from these animals is intended for their young, just as human milk is, and that adults consuming dairy is already a departure from what is typical for most species.
The idea of human cheese has inspired experimentation with other human milk dishes, such as key lime pie, pancakes, and cornbread. Additionally, human milk has been blended with animal milk to create unique cheese flavours, such as a human-goat blend described as having a complex, funky flavour reminiscent of Gorgonzola but with a distinct New York City twist.
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Frequently asked questions
Human cheese is described as having a mild and slightly sweet flavour, similar to cow's milk cheese. The texture is said to be strangely soft and bouncy, like panna cotta.
The taste of human cheese, like any other cheese, depends on the bacteria present and the process used to make it. The diet of the person providing the milk may also affect the flavour.
Yes, there have been several documented cases of people tasting human cheese. For example, in 2010, chef Daniel Angerer made cheese from his wife's breast milk and served it to guests, including food critic Gael Greene.
Reactions to human cheese have been mixed. Some people have expressed shock and disgust, while others have argued that it is not that different from consuming cheese made from the milk of other animals. Some tasters have even described the cheese as having a "deliciously dizzying sweet finish".
There are no known safety concerns associated with consuming human cheese, as long as proper food handling and sanitation practices are followed. However, it is worth noting that human milk is intended for human infants, and using it for other purposes may be considered unethical or inappropriate by some.
