Humans are the only species that drink milk beyond infancy. We don’t continue drinking breast milk though – we actually prefer the milk of an entirely different species (* note: we’re the only species to drink milk of another species*). I’m curious when the first encounter with milk outside the human breast occurred. Who made the first mouth to animal udder contact? Who first gave those fleshy, dangling mammary glands a tug? I’m also curious why we haven’t expanded our milk intake to more animals: dogs, horses, pigs, etc. All these questions = so few answers.

I began pondering milk this morning when I read a post about breast milk on the eco-savy blog
TreeHugger.The post was about a New York City chef who was reprimanded for offering cheese made from his spouse’s breast milk. Apparently the Department of Health isn’t open to the idea: “cheese made from breast milk is not for public consumption, whether sold or given away. While breast milk is healthy, we recommend it for infants, and any experiments with it as a food ingredient are best left for the home." As many know, I have no interest in the female breast – including its milk – but I think it’s pretty ironic that we no longer consume the nutritious liquid. What makes taking milk from another animal more acceptable than drinking the milk of our own?
Regardless of my questions, I have no plans to consume breast milk or its cheese. I suppose you could say popular disapproval has shaped my decision. However, for any of you lactating mothers, or individuals with milk producing friends/spouses, here’s the recipe:
2 cups human breast milk
2 cups milk of another animal (to encourage curdling)
1 ½ teaspoon yogurt
1/8 tablet rennet
1 teaspoon sea salt such as Baline
Check out
Daniel Angerer’s blog (the Chef behind the breast milk cheese) for his take on his mommy’s milk cheese.