New York city chef and new dad Daniel Angerer has intrigued the food world by putting cheese made from his wife's breast milk on the menu at his Klee Brasserie
. Angerer's wife supplied two quarts of of breast milk to create small samples of a creation he calls Mommy's Milk cheese. On his blog Angerer
says that he got the idea after his daughter was four weeks old and he noticed that they had a surplus of breast milk on hand. His spouse was interested in donating it but in the meantime, with his freezer running out of space, Angerer decided to put some of the excess to good use. He includes a recipe for anyone
who wants to do the same. The taste is said to be, like human breast milk itself, a little sweeter than a cow or goat milk version.