Breast divert cheese on the menu in New York Richard Adams World headlines

Breast milk: the new cheese course? Photograph: Corbis

Take 4 cups of breast milk, supplement rennet, salt and yoghurt – yes, 4 cups of breast milk, according to a recipe combined by New York cook and restaurateur Daniel Angerer, who posted his regulation for maple caramelized pumpkin encrusted cheese on his blog, and offering "whoever wants to try it is acquire to try it as prolonged as supply lasts".

Angerer runs the Manhattan grill Klee, and the breast divert is granted by his mother and grill co-owner Lori Mason after the integrate found they had an additional supply in their freezer dictated for their baby daughter Arabella. Angerer explained on his blog:

"My associate is stuff oneself the baby with breast milk. We are advantageous to have copiousness of pumped mommy"s divert on palm and we even freeze a great volume of it – my associate essentially thinks of donating a small to an infant divert bank that could assistance small babies in Haiti and such but for the meantime (the divert bank requires check-ups that takes a small while) the small freezer ran out of space. To throw it out would be similar to wasting gold."

So Angerer motionless to examination - "my over-stuffed home freezer and my healthy in progress instincts done me think of creation cheese out of (human) mother"s milk" – and posted the formula on the internet."I was endangered a small bit with the thought of creation cheese out of mother"s milk," he wrote. "I wondered if it was ethnical - since I haven"t seen it on any grill menu yet. Conclusion – my associate concluded – the baby has copiousness fill-in mother"s divert in the freezer so whoever wants to try it is acquire to try it as prolonged as supply lasts (please cruise cheese aging time)."

Angerer told the Toronto Star that business at his grill have been asking to try the cheese and he has rebuilt a small amuse-bouche – canapé of breast-milk cheese with figs and Hungarian peppers – but that he has no plans to sell it: "That weirds me out," he said.

Of the dual batches he"s done so far, the initial tasted salty-sweet and the second was somewhat spicy. "It depends on what my mother has eaten. That directs the flavour," he told the Star.

Lori Mason says the integrate have been criticised for the recipe. "I think a lot of the critique has to do with the multiple of sex and cheese, but ... the breast is there to have food," she told the New York Post.

According to the Post, city authorities have told the grill to keep the breast divert cheese afar from customers. "The grill knows that cheese done from breast divert is not for open consumption, either sole or since away," a mouthpiece for the city"s dialect of health said.

Two years ago the animal rights organization Peta approached Ben and Jerry"s ice thickk cream association with the thought of utilizing breast divert instead of cow"s milk. That was as well most even for the famously magnanimous Ben and Jerry"s, that incited it down.

The full recipe is on Angerer"s blog. Here"s the ingredients:

My Spouse"s Mommy Milk Cheese Making Experiment(basic recipe utilizing 8 cups of any divert - yields about ½ bruise cheese)

4 cups mother"s milk1½-teaspoon yogurt (must be active well-bred yogurt)1/8-tablet rennet (buy from supermarket, customarily located in pudding section)1 teaspoon sea salt