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How do you make cheese with human milk?

I am vegan, so I don’t consume animal products and so I plan on using my breast milk to make cheese. But I don’t know the cheesemaking process. Can anyone give me some tips?

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16 Responses to “How do you make cheese with human milk?”

  1. Nestor Diaz-Green said:

    EEEeeeewwwwww

    There may not be enough milk fat for it to curdle into cheese

    Human lactation does not carry the same % as Cow’s milk does (it’s much lower)

    Also, unless you plan to pasteurize you Breastmilk, you’re setting yourself up for something to infect your “cheese”

    yicky

    yuck

    yick!!!

  2. Daniel said:

    LMFAO!

  3. theraven said:

    please don’t.

  4. Gwen H said:

    dude…no just…no…I hope you aren’t serious.

    USE SOY MILK…please..for the love of god…buy SOY CHEESE.

  5. RJ said:

    Who would eat this cheese? From the infectious disease standpoint I am not sure this is a good idea regardless of that answer. If your friends read this post be prepared for a lot of folks to request NOTHING with cheese sauce at your next potluck.

  6. msjantastic said:

    You poor people or child that has nothing better than to be looking for attention. Is your life that boring?

  7. Lola said:

    this is digusting

  8. Sara said:

    Please be joking… please….

  9. iDime said:

    yes, yes i do love michael jackson 4ever

  10. Jess G said:

    Since the cheesemaking process involves rennet, which is the dried lining of an animals stomach, I think you should probably give up your idea of breastmilk cheese.

  11. guitarplayer2571 said:

    and you think that is better than a cow’s milk how? that sounds gross i wouldn’t try it. cheese is basically just mold so the it will have to be fermented. yeah a big old greasy cheeseburger sounds a lot better than that ha ha good luck :0)

  12. quicentella3 said:

    , you can order breast milk cheese online from le Petit Singly, if you’re interested. Will this be the next trend in the foodie world? You know, something on the menu at Thomas Keller’s The French Laundry (or Per Se), El Bulli or your un-run-of-the-mill experimental haute cuisine. I can hear the waiter now, “Your next course, course 5 out of 13 courses, is a palette cleanser consisting of deep fried fois gras marbles coated in a crispy fig and pine nut crumble. The fois gras marbles are fried in extra virgin Argan oil that was infused with 6 very rare and different herbs found only around the area surrounding Mount Kilamanjaro. The fois gras marbles sit proudly on their foundation of 5 paper-thin slices of exclusive fromage duh Fwahnce (”cheese” is too ordinary) made from FRENCH mother’s milk. (”breast milk” sounds too scary and thus, not very posh.) In between each slice of fromage is a succulent layer of organic creme fraiche, Beluga caviar, French capers and candied pecans – and the whole ensemble is lightly splashed with aged, vintage balsamic vinegar. Oh, and by the way, you must eat this dish wearing these 3D glasses to experience the full visual and culinary effect combined. Bon Appetit,

    Remember to replace buttermilk with human milk

    Make Soft Cheese
    Step 1Pour the milk in a stainless steel or enamel pot. Warm it on the stove until the temperature reads 80 F.

    Step 2Stir in the buttermilk and the diluted rennet solution.

    Step 3Stir well and cover the pot with a tight fitting lid.

    Step 4Allow to set at room temperature for eight to 12 hours. Note that the texture of the milk will change and it will start resembling thick, soft cheese.

    Step 5Line another pot with cloth.

    Step 6Pour the cheese mixture in and let the cheese drain for about six to eight hours. Most of the liquid should drip and the cheese should be fairly thick.

    Step 7Mix in spices, salt and herbs of your choice, after the cheese has drained.

    Make Hard Cheese
    Step 1Pour the milk in a stainless steel or enamel pot. Warm it on the stove until the temperature reads 88 F.

    Step 2Stir in the buttermilk.

    Step 3Set the milk aside for one hour to cultivate. Ensure that the mixture stays at 88 F. You may put the pot containing milk in a sink filled with hot water.

    Step 4Mix in the rennet with the cool water. Stir it into the milk.

    Step 5Keep this solution aside for about 45 minutes, while maintaining the temperature at 88 F. This process coagulates the milk.

    Step 6Test whether the curd is ready for cutting by dipping your finger in the curds. If the curds break evenly on your finger, it is ready.

    Step 7Cut the curds into half-inch cubes and let them sit for 20 minutes.

    Step 8Increase the temperature to 99 F. Remember to increase heat very slowly over a 30-minute period.

    Step 9Stir often to prevent the curds from getting entangled. Cook the curds at this temperature until you notice that the curds feel spongy and have lost a custard-like consistency. This will usually take 30 to 45 minutes.

    Step 10Let the curds settle to the bottom of the pot and carefully drain some of the whey.

    Step 11Pour remaining curds and whey into a colander. Allow to drain for 10 minutes.

    Step 12Put the curds back into the pot and mix in four teaspoons of salt.

    Step 13Ensure that you mix properly by breaking up any curds that have stuck together. Also remember to keep the curds warm by placing the pot in a sink full of hot water for about an hour.

    Step 14Line a cheese press with cheesecloth and pour curds into the press.

    Step 15Press at 15 pounds pressure for 20 minutes. Remove the cheese from the press. Turn over and redress onto another clean cheesecloth and press at 30 pounds pressure for two hours. Remove cheese from press, redress in a clean cheesecloth and press at 30 to 40 pounds for 12 hours or overnight.

    Step 16Remove the cheese from the press and allow to air dry several days until the cheese is dry to the touch.

    Step 17Turn the cheese several times a day while it is drying.

    Step 18Coat with cheese wax when the cheese is dry to the touch.

    Step 19Age the cheese at 55 degrees F for two to six months. For stronger cheese, age it for six to12 months or longer.

  13. Helper said:

    Follow the same procedure than is followed for regular cheese and see what happens. The worse thing can happen is that you do not get the right results.

    I am trying to be very open about your question but I can not ignore my bias. Don’t you think it is a better idea the soy cheese.

    Good luck!

  14. teriod said:

    if you’re a vegan, you don’t eat animal products. Human breast milk is an animal product.
    I think you’d better just give up cheese.

  15. What the Deuce?! said:

    Believe it or not, I actually just spent a few minutes researching this.

    Human breast milk will not produce an acceptable (ie, anything edible) cheese, not even a “curdled” variety, like cottage cheese. Human milk has a lower protein content than other, more familiar cheese sources (cow’s milk, goat’s milk, etc). Also, the structure of the proteins themselves are less complex that what’s found in cow’s or goat’s (et cetera) milk, because human infants can’t properly digest the more complex proteins.

    It would seem that in general, four-legged animal milk can be enjoyed by other species, but human milk is pretty much worthless to everybody except for human infants.

  16. The Divine Bubba Blue said:

    As said, you can’t get a good cheese from breast milk – too little protein, too much lactose, too much fat.

    The company that supposedly produces breast milk cheese uses all kinds of highly, *highly* allergenic gums and stabilizers to make a curd, and you don’t want it near your child. Guar gum in particular is a ticking time bomb, and has been implicated in the peanut allergy epidemic (it’s a close relative of the peanut).




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