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New York City chef and new dad, Daniel Angerer has added cheese made from his wife’s breast milk to the menu at his Klee Brasserie restaurant. While eccentric foodies and their culinary masters sometimes travel great lengths to procure hard-to-find ingredients that satiate exotic palates and put them on the cutting edge of innovation, Angerer found his “gold” ingredient right at home… sleeping next to him. But his idea to make cheese from breast milk could possibly be one of the year’s biggest D.I. Why? moments.
This is possibly where locavore enthusiasm, a preference for humane dairy products, and the blurry mind state that too many sleepless nights as a new parent intersect — but who am I to judge? The chef calls his creation Mommy’s Milk Cheese and has been offering patrons of Klee Brasserie sparing samples (only two quarts of milk were used to produce a small amount of cheese).
This is possibly where locavore enthusiasm, a preference for humane dairy products, and the blurry mind state that too many sleepless nights as a new parent intersect — but who am I to judge? The chef calls his creation Mommy’s Milk Cheese and has been offering patrons of Klee Brasserie sparing samples (only two quarts of milk were used to produce a small amount of cheese).
Chef makes cheese from wife's breast milk
Inspiration struck at 3:30 a.m. After a long night at his restaurant, a bleary-eyed Daniel Angerer was on daddy duty, heating up stored breast milk to feed his infant daughter. He tasted it to be sure it wasn't too hot, and suddenly thought: not bad.
www.thestar.com
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