I thought about posting this in Random Thoughts, but figured I would have a great chance of hitting pay dirt here. Has anyone ever tasted or personally made cheese from breastmilk? It would have to taste different than regular cow's milk cheese. Think about how different goat's milk cheese tastes from cow's milk cheese.... people's milk cheese would have to taste different than both of those. I am guessing it would be sweeter, as human milk is sweeter than both of the other milks. More of a dessert cheese? Anyone?
Boobie milk cheese. *envisions ITP laying in her bed with dollar signs in her eyes* I swear, I read a story about this on Adultfanfiction.net and it had women strapped down like cows on a dairy factory farm.
Imagine, in a Supermarket, in a cooling shelf, Mama cheese, Mama yoghurt, Mama Milk, Mama Butter..... seriously, why don't you just try to make cheese or for the beginning yoghurt, of your milk? Would be a kool experiment!
I'd think it would taste like sweat. Okay, sweet sweat, if you use newborn milk, salty if you use toddler milk.... I know someone who made soap with her leftover milk from pumping too much. I never had enough extra to spare when I was pumping.
yeah, I am a regular one woman dairy. I have tons of milk. I could solve the world's hunger issues if they would just come to Saskatchewan. I would totally try to make cheese, just to see how it would taste... but I don't know how. Am thinking about googling it. hahaha
I was JUST having this conversation today with some IRL mama friends. I'm going to make some butter when I get my pump working again. You guys are right, it's be super sweet though. I never thought of that. You make cheese and I'll make butter and we'll compare notes
alright, I've done some research and even found a couple recipes. I don't know if it will work because the milk used has to have certain bacteria... would human milk have the same bacteria as say a cow? a goat? a mare? hmmmm... and who would actually have the answers to these questions? lol... probably someone as weird as I am. Never enough weird-experts on the net when you need them, but always a couple perverts... I would probably find the perverts and not the experts. Might do some more research into bacteria types...and then just might give it a go. http://schmidling.com/making.htm
for those who are wondering... i found my answer: http://www.indrani.net/index.php?q=comment/reply/58"e=1 "My extensive experience in making Paneer compelled me to try something different, that is, making Paneer out of my own breastmilk. Basically this is human cheese. Why would I do that? Well, basically, there are about twenty bags (each 150ml) of frozen breastmilk in the fridge, and they have passed their three months drinkability period, which means I would not be able to donate the milk like I did before. But the milk is still less than six month old, which is the actual expiry date. So what do I do with it? I could make cream soup like I did several months ago. But I really wanted to try something different, and making Breast Milk Paneer sounds really exciting. And also, I have googled about this. Although people contemplated and imagined about it, nobody ever actually attempted to make breast milk cheese. So I started by emptying three liters of frozen milk into a cooker, and simmering it until it boiled. So far so good, the milk boiled beautifully. You could see that breast milk looks less creamy than full cream cow milk, less white in colour, and more watery. Just like when I'm making paneer, I added lemon juice at just the right time when it boils. Then I stirred the milk, waiting until curdle was formed. I waited, and waited, and waited, no curdle was formed although the milk turned a bit more yellow. So I added more lemon juice, this is what I usually do if the cow milk does not curdle. I added and added and added more lemon juice until I ran out of lemons, and I stirred and stirred and stirred, but the milk stood still. Out of desperation because I ran out of lemons, I pour in a dash of vinegar too. Still, no change to the milk. I became really desperate and pour the whole bottle of vinegar! Nothing happened. At that point in time, I gave up. I couldn't believe it! I am an experienced Paneer maker, by the way! Then I decided to google about what maybe the cause of my problem. And I found the answer. It turned out that breast milk can not curdle, because the protein content is lower, and because the protein in breast milk is more easily digested compared to cow's milk. That's why, unmodified cow's milk is unsuitable for babies. And on the other hand, adding acid to further 'digest' breastmilk protein won't curdle the milk. So, the moral of the story, YOU CANNOT MAKE CHEESE OUT OF BREASTMILK. Don't even try." I found the weird-expert... and am quite upset that it can't be done.
I believe with the rennet, you would aquire the bacteria needed. Some places sell rennet in tablet form. Its kind of like a starter, just add a few basic ingredients
I was just going to say that the curd in human milk is just too fragile to hold a shape or make into cheese. (just saw this thread.) I've had mamas call me asking if they can make yougurt out of their milk to feed to babies. (MaGort?) But, human milk has EVERYTHING a baby needs, there is no need to ferment it, or add additional bacteria to it, to make it more digestible. It's perfect the way it is. There is a womyn who has a site on the net where she makes soap out of human milk. She then escapes the liabilty of people or other babies getting sick and blaming her. I've smelled the soap. Mama boogie is right, smells like sweet sweat.
