By Michael Ventura
DNAinfo Senior Editor
MANHATTAN — Mother's milk is good for babies, but one Chelsea chef is serving it for grown ups — in the form of cheese.
Saying he's taking his cooking to a "whole other level of "natural,'" chef Daniel Angerer of Klee Brasserie took some of his wife's breast milk and turned it into cheese.
He's serving it with maple carmelized pumpkin and grape leaves, beets and romaine, or rolled in "dehydrated porcini mushroom powder with burned onion chutney," Angerer said on his blog.
In the post, Angerer said the idea came about due to excess breast milk on hand.
"We are fortunate to have plenty of pumped mommy's milk on hand and we freeze a good amount of it," he wrote.
But when they ran out of space, he decided to turn to cheese.
Angerer also gives a recipe for how to prepare the cheese — eight cups of milk yields a half-pound of cheese.
"It tastes like cow's-milk cheese, kind of sweet," Angerer told the New York Post.
He told the paper that after he put up the blog post, diners demanded a sample. Their response has generally been positive, he said, but some are not so sure about it.
"I think a lot of the criticism has to do with the combination of sex and cheese, but ... the breast is there to make food," Lori Mason, Angerer's wife, told the Post.
Though serving breast milk is not explicitly banned in the city's health code, the Department of Health suggested Angerer would be a boob to put it on the menu.
Next up? Maybe gelato, the couple said.
