
Daniel Angerer recently took to his blog to publicize his latest cheese-making endeavor. Angerer has been using his wife, Lori Mason’s, tit-milk to make a “more natural type of cheese.”
From his blog:
I was concerned a little bit with the thought of making cheese out of mother’s milk. I wondered if it was ethnical – since I haven’t seen it on any restaurant menu yet. Conclusion – my spouse agreed — our baby has plenty back-up mother’s milk in the freezer so whoever wants to try it is welcome to try it as long as supply lasts (please consider cheese aging time).
Here’s the back-up supply of their “mommy milk,” also a picture from his blog:

According to a review from The Post, we’re not missing much: “It was slippery, slightly crunchy and tasted like pickles. I give it a thumbs down.”
City officials have also determined the milk is a health risk and will not allow an establishment to sell it to customers. Angerer and his wife have discussed having tasting parties at their apartment or at a local park with wine.
There’s nothing like a little tit milk and Reisling.
5. March 2010
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