(Newser)
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Overrun with frozen breast milk? Do what one chef did: Turn it into cheese. Daniel Angerer decided to experiment with wife Lori Mason’s milk after finding the freezer stocked full with a back-up supply and their baby already well-fed. The result? “It was somewhat like a raw-milk cheese,” he tells New York. “It tastes just like really sweet cow’s milk.”
“Being a chef, you’re curious about anything in terms of flavor,” he explains. “You look out for something new and what you can do with it.” If you’re just as curious as he was, the recipe is on his blog.
