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That said, a few bold foodie fanatics out there are intrigued by the ingenuity of using breast milk.įurthermore, strict vegans may appreciate culinary creations made with the human (and humanely) sourced ingredient as an animal-friendly alternative to other “dairy” products. Health implications aside, the majority of cheese connoisseurs are aghast at the idea of swapping out cow’s milk or goat’s milk for a lactating mama’s liquid gold. There are rules in place meant to discourage the use of human fluids in the use of cooking. While the risk of contracting a serious disease via a bite-size portion of breast milk cheese is incredibly low, it still warrants a red flag from the New York City Department of Health and Mental Hygiene, as well as other regulatory institutions around the United States.
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This is why donated breast milk should be strictly screened and tested before distribution. Moreover, it’s a bodily fluid it can carry viruses like HIV, hepatitis B, and hepatitis C. Yes, this fromage “faux pas” was solely a black market menu offering that was only available to close friends and family members in Angerer’s home kitchen - and for good reason, of course.īreast milk is unpasteurized and can harbor illness-causing bacteria if it’s not handled and stored properly. Waste not, want not when you have a plethora of mommy’s milk to ferment.Īlas, a little (OK, big!) thing like health regulations impeded Angerer from being able to offer the gourmet fruits, er, dairy of his wife’s labor to his more adventurous restaurant diners in New York City. In 2010 renowned restauranteur and chef Daniel Angerer made waves and headlines when he posted a recipe for breast milk cheese on his blog.Īs the story goes, his nursing wife had an abundant supply of pumped breast milk and lack of freezer storage thus, inspiration struck. While he was caught off guard by the use of this intensely personal secret ingredient, other culinary artists are more readily on board with some titillating experimentation in the kitchen.
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If you watch the reality TV show “MasterChef,” though, you might know that a contestant once served Gordon Ramsay - much to his shock - breast milk mac and cheese. While some chefs have privately - and publicly - tried using the ingredient in recipes, you probably won’t see “foremilk fondue” on a restaurant menu near you anytime soon. Although, it’s certainly not a frequently attempted endeavor or widely accepted appetizer option. Yes, it is possible to make cheese with breast milk.