this post was submitted on 19 May 2024
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In my forties I had a short fling with a woman who was still breastfeeding her son, and her pumps runneth over.
Human breastmilk is really sweet for those of us used to cows milk. Or really, too sweet for anyone with more than one digit in their age. The quantity available had me pondering the possibilities of small-run cheese or ice-cream production.
I suppose breast milk can be a fine substitute as a coffee creamer or in some dishes, but drinking it directly is an...experience.
As I vaguely understand it, human milk lacks some specific kinda proteins required to form ~~milk~~ cheese? There's always a way somehow though
I believe, based only on my knowledge of breast milk and having done no reading on turning into cheese, that this is because it has lipase enzymes that break down the fats for the baby making digestion easier. I'm guessing you'd want the opposite for cheese production.
I have read a little bit about making whipped cream out of it though.