Kefir Kommunity

We’re all for conserving resources here at Lifeway – our kefir bottles are recyclable and our plants use renewable sources of energy - but we’re not quite sure what to make of this new dairy trend.

It’s breast milk cheese.

NY chef Daniel Angerer, who has appeared on the Food Network’s Iron Chef, has made headline with his quirky new recipe for "Mommy's Milk Cheese." We’re not kidding.

"We see this supply in the freezer and basically can't stuff anymore breast milk in there," Angerer told FoxNews.com about his fiancee’s growing breast milk supply (they have a newborn daughter, Arabella.) So, like any chef driven by curiosity and creativity, he set out to find a way to conserve the milk. The result: Gourmet confections like Maple caramelized pumpkin encrusted Mommy's Milk cheese with texturized concord grapes.

"People were sort of intrigued, interested, put off, fascinated, disgusted — whatever it is, people were obviously reacting and responding to it," Lori Mason, the maker of said milk, explained. 

Since blogging about his recipe and appearing on shows like Live with Regis and Kelly and CNN, responses to the creamy concoction have ranged from disgust to horror to surprise and, for some, culinary satisfaction.

“Tastes like chicken,” Kelly Ripa said after sampling the goods on-air.

Before trying this at home, be aware that various infectious diseases, including hepatitis and HIV, can be passed through breast milk.

We say, if you want something creamy and delicious to spread on a bagel, without the yuck factor, try our Farmer Cheese. With a distinctive and pleasantly smooth flavor, it’s low in cholesterol and calories and available in a number of varieties: regular, low fat, fat-free, pressed, and organic or as a sweet mixture with golden raisins and chocolate chips called Sweet Kiss. And it comes from cows, so no surprises!

Tell us below: Would you eat breast milk cheese? Or are you sticking with the moo juice?