Breast Milk Cheese Cuisine
| Good [+1]Toggle ReplyLink» Gamos replied on Thu Mar 11, 2010 @ 4:50pm |
 Coolness: 93480 | [ danielangerer.com ]
Offspring I came about mother’s milk when our daughter celebrated her 4th week birthday -- my spouse is feeding our baby with breast milk. We are fortunate to have plenty of pumped mommy’s milk on hand and we even freeze a good amount of it – my spouse actually thinks of donating some to an infant milk bank which could help little babies in Haiti and such but for the meantime (the milk bank requires check-ups which takes a little while) our small freezer ran out of space. To throw it out would be like wasting gold. My over stuffed home freezer and my natural cooking instincts made me think of making cheese out of (human) mother’s milk. Step-by Step My Spouse’s Mommy Milk Cheese Making Experiment (basic recipe using 8 cups of any milk - yields about ½ pound cheese) 2 cups mother’s milk 2 cups milk (just about any animal milk will work) 1½-teaspoon yogurt (must be active cultured yogurt) 1/8-tablet rennet (buy from supermarket, usually located in pudding section) 1 teaspoon sea salt such as Baline 1. Inoculate milks by heating (68 degree Fahrenheit) then introduce starter bacteria (active yogurt) then let stand for 6 – 8 hours at room temperature, 68ºF covered with a lid. Bacteria will grow in this way and convert milk sugar (lactose) to lactic acid. You can detect its presence by the tart/sour taste. 2. After inoculating the milk heat to 86 degrees Fahrenheit then add rennet (I use tablets which I dissolve in water) and stir throughout. Cover pot and don’t disturb for an hour until “clean break stage” is achieved, meaning with a clean spoon lift a small piece of curd out of the milk - if it is still soft and gel-like let pot stand for an hour longer. If curds “break clean” cut with a knife into a squares (cut inside the pot a ½-inch cube pattern). 3. Raise temperature slowly continuously stirring with a pastry spatula (this will prevent clumping of cut curd). This is what I call the “ricotta stage” if you like this kind of fresh cheese – here it is. For cheese with a little bit more of texture heat curds to 92 degree Fahrenheit - for soft curd cheese, or as high 102oF for very firm cheese. The heating of the curd makes all the difference in the consistency of the cheese. When heated the curd looks almost like scrambled eggs at this point (curd should be at bottom of pot in whey liquid). 4. Pour curd through a fine strainer (this will separate curd from whey) then transfer into a bowl and add salt and mix with a pastry spatula (this will prevent curd from spoiling). Whey can be drank - it is quite healthy and its protein is very efficiently absorbed into the blood stream making it a sought-after product in shakes for bodybuilders. 5. Give curd shape by lining a container with cheese cloth (allow any excess of cheese cloth to hang over edges of container). Transfer drained, warm curd in the cheese cloth lined container (I used a large plastic quart containers like a large Chinese take- out soup container and cut 4 holes in the bottom with the tip of my knife). Fold excess cheese cloth over top of cheese then weight curd down (with second container filled with water or such) then store in refrigerator (14 hours or so – put container into a second larger container – this will catch draining whey liquid). 6. Take pressed curd out of container (flip container upside-down then unwrap carefully not to damage structure of pressed curd). Rewrap pressed curd with new cheese cloth then age in refrigerator for several weeks (cheese will form a light brown skin around week two – this is normal). Age cheese longer for a more pronounced/sharper cheese flavor. CHEESE mothers milk beets |
| I'm feeling a message in a bottl right now.. | |
| Good [+1]Toggle ReplyLink» crimson replied on Thu Mar 11, 2010 @ 4:52pm |
 Coolness: 66410 | Another reason boobs rule.. They now make tasty foodz! Boobies for prez! |
| I'm feeling a monkey right now.. | |
| Good [+1]Toggle ReplyLink» greatjob replied on Thu Mar 11, 2010 @ 4:59pm |
 Coolness: 282440 | that is fucking nasty as hell
*barf* |
| Good [+1]Toggle ReplyLink» Masha_Agricole replied on Thu Mar 11, 2010 @ 5:01pm |
 Coolness: 100290 | Originally Posted By HOST.WUN
that is fucking nasty as hell *barf* I second that.... ewwwwwww >.< |
| I'm feeling whoppaaaaaaaaaaaa right now.. | |
| Good [+1]Toggle ReplyLink» raisinlove replied on Thu Mar 11, 2010 @ 5:03pm |
 Coolness: 62935 | I think its kinda hot :P |
| I'm feeling subverting the world right now.. | |
| Good [+1]Toggle ReplyLink» greatjob replied on Thu Mar 11, 2010 @ 5:05pm |
| Coolness: 282440 | it's kinda hot, like hot garbage sitting out on a summer day
guy the second pic looks like the fuckin caterpillar from Alice, the pics don't even "look" appetizing. I'm gonna puke |
| Good [+1]Toggle ReplyLink» raisinlove replied on Thu Mar 11, 2010 @ 5:09pm |
| Coolness: 62935 | sssexy hot, dude, as long as its coming from a hottie, not an ugly. |
| I'm feeling subverting the world right now.. | |
| Good [+1]Toggle ReplyLink» MolocH replied on Thu Mar 11, 2010 @ 5:12pm |
 Coolness: 226260 | I just puked in mah mouth... |
| I'm feeling ka-tet of one right now.. | |
| Good [+1]Toggle ReplyLink» crimson replied on Thu Mar 11, 2010 @ 5:14pm |
| Coolness: 66410 | Hahaha careful they'll wanna turn that into food soon enough moloch! |
| I'm feeling a monkey right now.. | |
| Good [+1]Toggle ReplyLink» greatjob replied on Thu Mar 11, 2010 @ 5:17pm |
| Coolness: 282440 |  |
| Good [+1]Toggle ReplyLink» Masha_Agricole replied on Thu Mar 11, 2010 @ 5:17pm |
| Coolness: 100290 | lol |
| I'm feeling whoppaaaaaaaaaaaa right now.. | |
| Good [+1]Toggle ReplyLink» crimson replied on Thu Mar 11, 2010 @ 5:18pm |
| Coolness: 66410 | HAHAHAH |
| I'm feeling a monkey right now.. | |
| Good [+1]Toggle ReplyLink» greatjob replied on Thu Mar 11, 2010 @ 5:20pm |
| Coolness: 282440 | garnishfail
ideafail |
| Good [+1]Toggle ReplyLink» Nathan replied on Thu Mar 11, 2010 @ 5:23pm |
 Coolness: 166530 | yeah, sorry, i'm lactits intolerant .. and as if boob-cheese sounds appetizing :/
great, now i'm gonna be thinking about pizza when i check a girl's rack :p |
| I'm feeling you up right now.. | |
| Good [+1]Toggle ReplyLink» greatjob replied on Thu Mar 11, 2010 @ 5:26pm |
| Coolness: 282440 | guy, the garnish looks like poo, that should be enough of a deterrent lol |
| Good [+1]Toggle ReplyLink» Nathan replied on Thu Mar 11, 2010 @ 5:34pm |
| Coolness: 166530 | hahaha..
y'know, i'm all for cannibalism, but human cheese and feces? nah. not cool. |
| I'm feeling you up right now.. | |
| Good [+1]Toggle ReplyLink» databoy replied on Thu Mar 11, 2010 @ 5:35pm |
 Coolness: 106100 | We might not find cow milk so appetizing if we had to drink it strait from the tit.
Human milk is the only milk humans should drink. |
| I'm feeling insects right now.. | |
| Good [+1]Toggle ReplyLink» Smashley506 replied on Thu Mar 11, 2010 @ 5:40pm |
 Coolness: 44635 | ^Seconded. |
| I'm feeling unsure right now.. | |
| Good [+1]Toggle ReplyLink» Nathan replied on Thu Mar 11, 2010 @ 5:41pm |
| Coolness: 166530 | Originally Posted By DATABOY
We might not find cow milk so appetizing if we had to drink it strait from the tit. Human milk is the only milk humans should drink. at my age, i'd rather suck on a cow's tit than my mom's.. (and with cows, it ain't really their boobs) yeah, we shouldn't really be consuming milk products after we're babies, let alone from other animals, but then again there are alot of things that humans do that are a little weird and yet sometimes beneficial ... |
| I'm feeling you up right now.. | |
| Good [+1]Toggle ReplyLink» Smashley506 replied on Thu Mar 11, 2010 @ 5:45pm |
| Coolness: 44635 | ^Agreed. I'm not saying I would drink milk from my mom now. Fuck that. But it's really no different that we drink cow's milk. We are just raised to think it's supposed to be that way... |
| I'm feeling unsure right now.. | |
Breast Milk Cheese Cuisine
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