No matter what the city says, Lori Mason insists the breast milk she supplied her cheese-making husband is more wholesome than anything on the shelves at Whole Foods. Her milk is 100 percent organic, free range, and foie gras-fed, she told The Post. “I eat healthier than your average cow and I’m not pumped full of steroids!” Mason said. When Mason’s husband, Daniel Angerer, blogged about making some of his wife’s excess breast milk into cheese, customers at his restaurant, Klee Brasserie on Ninth Avenue in Chelsea, began demanding to have a taste. But as The Post reported yesterday, even though expressed mother’s-milk cheese is not against health codes, city officials strongly advised Angerer to desist. The cheese could pose a potential health hazard, the officials said. That did not stop diners eager to sample the human dairy from showing up at the restaurant yesterday. “We had some people who ordered the cheese plate and I had to tell them we don’t serve the breast-milk cheese in the restaurant,” maitre d’ Bari Musacchio said. “I told them if they wanted to try it, there is a recipe on the [Klee Brasserie] Web site.” According to Liz Thorpe, a vice president of Murray’s Cheese shops in Manhattan, who reviewed Angerer’s cheese for The Post, they aren’t missing much. “It was slippery, slightly crunchy and tasted like pickles,” she said. “I give it a thumbs down.” But breast-milk cheese isn’t just a matter of bad taste, it’s potentially unsafe, city officials said. “It’s not intended for adults, or for wide public consumption,” a Health Department spokeswoman said. Risks would “depend on the health of the lactating woman,” she said. “If the restaurant was found distributing the cheese in the establishment for public consumption, the Health Department could issue a violation.” Angerer said he
has no intention of selling his wife’s cheese in the restaurant, but he insisted it’s actually a healthy food. “I tried it and I’m still alive. The baby eats it all day long and she’s fine too,” he said. Even though they’re barred from distributing it to customers, Mason said the couple may hold private tasting parties “at our apartment or in the park in the spring with wine.” Mason, who has been propositioned by several creepy customers eager to sample her breast milk, offered one caveat. “We may need security to stop the weird fetish people from coming in.” The Health Department nixed the cheese-party idea, too. “He can’t do that either,” the spokeswoman said. – MOMMY’S MILK. My cooking instincts are rather natural (e.g., sourcing ingredients from the local market, eating sustainable seafood, buying free-range-all-natural poultry, and I certainly love a steroid free steak) but THIS is a whole other level of “natural” – Mommy’s Milk, from a human mommy, not a cow, sheep or goat …Offspring. I came about mother’s milk when our daughter celebrated her 4th week birthday — my spouse is feeding our baby with breast milk. We are fortunate to have plenty of pumped mommy’s milk on hand and we even freeze a good amount of it – my spouse actually thinks of donating some to an infant milk bank which could help little babies in Haiti and such but for the meantime (the milk bank requires check-ups which takes a little while) our small freezer ran out of space. To throw it out would be like wasting gold. Conservation Minded. Cheese is produced throughout the world in different flavors, textures, and forms from various animals’ milk such as goat, cow, sheep and even horse. Cheese is valued for its portability.
Depending on the cheese it has a longer shelf life compared with fresh milk since cheese is aged. Different flavors depend on the origin of the milk and diet of the milk host. Cheese is made with relatively high heat (bacteria safe) or non pasteurized milk, which alters its flavor. Sometimes cheeses are smoked, layered with ashes and leaves such as herbs and rubbed with alcohol such as wine or beer or salt which prohibits bacteria growth. Cheese imbedded with spices such as cumin or fragrant mushrooms such as truffles can make a cheese shine. All that, my over stuffed home freezer and my natural cooking instincts made me think of making cheese out of (human) mother’s milk. Step-by Step; My Spouse’s Mommy Milk Cheese Making Experiment (basic recipe using 8 cups of any milk – yields about ½ pound cheese) 2 cups mother’s milk, 2 cups milk (just about any animal milk will work), 1½-teaspoon yogurt (must be active cultured yogurt), 1/8-tablet rennet (buy from supermarket, usually located in pudding section), 1 teaspoon sea salt such as Baline. 1. Inoculate milks by heating (68 degree Fahrenheit) then introduce starter bacteria (active yogurt) then let stand for 6 – 8 hours at room temperature, 68ºF covered with a lid. Bacteria will grow in this way and convert milk sugar (lactose) to lactic acid. You can detect its presence by the tart/sour taste. 2. After inoculating the milk heat to 86 degrees Fahrenheit then add rennet (I use tablets which I dissolve in water) and stir throughout. Cover pot and don’t disturb for an hour until “clean break stage” is achieved, meaning with a clean spoon lift a small piece of curd out of the milk – if it is still soft and gel-like let pot stand for an hour longer. If curds “break clean” cut with a knife into a squares (cut inside the pot a ½-inch cube pattern). 3. Raise temperature slowly continuously
stirring with a pastry spatula (this will prevent clumping of cut curd). This is what I call the “ricotta stage” if you like this kind of fresh cheese – here it is. For cheese with a little bit more of texture heat curds to 92 degree Fahrenheit – for soft curd cheese, or as high 102oF for very firm cheese. The heating of the curd makes all the difference in the consistency of the cheese. When heated the curd looks almost like scrambled eggs at this point (curd should be at bottom of pot in whey liquid). 4. Pour curd through a fine strainer (this will separate curd from whey) then transfer into a bowl and add salt and mix with a pastry spatula (this will prevent curd from spoiling). Whey can be drank – it is quite healthy and its protein is very efficiently absorbed into the blood stream making it a sought-after product in shakes for bodybuilders. 5. Give curd shape by lining a container with cheese cloth (allow any excess of cheese cloth to hang over edges of container). Transfer drained, warm curd in the cheese cloth lined container (I used a large plastic quart containers like a large Chinese take- out soup container and cut 4 holes in the bottom with the tip of my knife). Fold excess cheese cloth over top of cheese then weight curd down (with second container filled with water or such) then store in refrigerator (14 hours or so – put container into a second larger container – this will catch draining whey liquid). 6. Take pressed curd out of container (flip container upside-down then unwrap carefully not to damage structure of pressed curd). Rewrap pressed curd with new cheese cloth then age in refrigerator for several weeks (cheese will form a light brown skin around week two – this is normal). Age cheese longer for a more pronounced/sharper cheese flavor. Chef’s Note: Cheese has to be rewrapped daily as long cheese cloth feels wet. Chef’s Note: Curdling is the process when milk is separated into solid (curds) and liquid which is done by introducing
acids such as vinegar or a starter bacteria commonly found in yogurts. Rennet (enzymes from the fourth stomach from young calves stomach which breaks down mother milk) is added too so that milk develops strong curds in the cheese making process. I was concerned a little bit with the thought of making cheese out of mother’s milk. I wondered if it was ethnical – since I haven’t seen it on any restaurant menu yet. Conclusion – my spouse agreed — our baby has plenty back-up mother’s milk in the freezer so whoever wants to try it is welcome to try it as long as supply lasts (please consider cheese aging time). sources: nypost.com & danielangerer.com ~ Human breast milk refers to the milk produced by a mother to feed her baby. It provides the primary source of nutrition for newborns before they are able to eat and digest other foods; older infants and toddlers may continue to be breastfed. The baby nursing from its own mother is the most ordinary way of obtaining breastmilk, but the milk can be pumped and then fed by baby bottle, cup and/or spoon, supplementation drip system, and nasogastric tube. Breastmilk can be supplied by a woman other than the baby’s mother; either via donated pumped milk (for example from a milk bank), or when a woman nurses a child other than her own at her breast – this is known as wetnursing. The World Health Organization recommends exclusive breastfeeding for the first six months of life, with solids gradually being introduced around this age when signs of readiness are shown. Supplemented breastfeeding is recommended until at least age two, as long as mother and child wish. Breastfeeding also provides health benefits for the mother. It
assists the uterus in returning to its pre-pregnancy size and reduces post-partum bleeding, as well as assisting the mother in returning to her pre-pregnancy weight. Breastfeeding also reduces the risk of breast cancer later in life. Under the influence of the hormones prolactin and oxytocin, women produce milk after childbirth to feed the baby. The initial milk produced is often referred to as colostrum, which is high in the immunoglobulin IgA, which coats the gastrointestinal tract. This helps to protect the newborn until its own immune system is functioning properly, and creates a mild laxative effect, expelling meconium and helping to prevent the build up of bilirubin (a contributory factor in jaundice). There are many reasons a mother may not produce enough breast milk. Some of the most common are an improper latch (i.e. the baby does not connect efficiently with the nipple), not nursing or pumping enough to meet supply, certain medications (including estrogen-containing hormonal contraceptives), illness, and dehydration. A rarer reason is Sheehan’s syndrome, also known as postpartum hypopituitarism, which is associated with prolactin deficiency; this syndrome may require hormone replacement. Malnourishment of the mother is a significant problem for women in developing countries, as malnourished women are often unable to produce breast milk. The amount of milk produced depends on how often the mother is nursing and/or pumping; the more the mother nurses her baby, or pumps, the more milk is produced. It is very helpful to nurse on demand – to nurse when the baby wants to nurse rather than on a schedule. If pumping, it is helpful to have an electric high grade pump so that all of the milk ducts are stimulated. Some mothers try to increase their milk supply in other ways – by taking the herb fenugreek, used for hundreds of years to increase supply(“Mother’s Milk” teas contain
fenugreek as well as other supply-increasing herbs); there are also prescription medications that can be used, such as Domperidone (off-label use) and Reglan. Increasers of milk supply are known as galactagogues. The exact integrated properties of breast milk are not entirely understood, but the nutrient content after this period is relatively consistent and draws its ingredients from the mother’s food supply. If that supply is found lacking, content is obtained from the mother’s bodily stores. The exact composition of breast milk varies from day to day, depending on food consumption and environment, meaning that the ratio of water to fat fluctuates. During the first few days after delivery the breast produce colostrum. This is a thin yellowish fluid which is the same fluid that leaks from the breasts during pregnancy. It is rich in protein and ingredients that help the baby’s immune system. Colostrum also helps the newborn’s digestive system to grow and function properly. After 3 to 4 days breasts will begin producing milk that is thin, watery, and sweet. This quenches the baby’s thirst and provides the proteins, sugar, and minerals the baby needs. Over time the milk changes and becomes thick and creamy. This satisfies the baby’s hunger. Foremilk, the milk released at the beginning of a feed, is watery, low in fat and high in carbohydrates relative to the creamier hindmilk which is released as the feed progresses. The breast can never be truly “emptied” since milk production is a continuous biological process. Human milk contains 0.8% to 0.9% protein, 4.5% fat, 7.1% carbohydrates and 0.2% ash (minerals) . Carbohydrates are mainly lactose; several lactose-based oligosaccharides have been identified as minor components. The fat fraction contains specific triglycerides op Palmitic and Oleic acid (O-P-O triglycerides) and also quite a
large quantity of lipids with trans bonds (see: trans fat) that are considered to have a health benefit. They are vaccenic acid, and Conjugated linoleic acid (CLA) accounting for up to 6% of the human milk fat. The principal proteins are casein homologous to bovine beta-casein, alpha-lactalbumin, lactoferrin, IgA, lysozyme and serum albumin. Non-protein nitrogen-containing compounds, making up 25% of the milk’s nitrogen, include urea, uric acid, creatine, creatinine, amino acids and nucleotides.Breast milk has circadian variations; some of the nucleotides have acrophases during the night, others during the day. Mother’s milk has been shown to supply a type of endocannabinoid (the natural neurotransmitters which marijuana simulates), 2-Arachidonoyl glycerol. Though it now is almost universally prescribed, in some countries in the 1950s the practice of breastfeeding went through a period where it was out of vogue and the use of infant formula was considered superior to breast milk. However, it is now universally recognized that there is no commercial formula that can equal breast milk. In addition to the appropriate amounts of carbohydrate, protein and fat, breast milk also provides vitamins, minerals, digestive enzymes and hormones – all of the things that a growing infant will require. Breast milk also contains antibodies and lymphocytes from the mother that help the baby resist infections. The immune function of breastmilk is individualized, as the mother, through her touching and taking care of the baby, comes into contact with pathogens that colonize the baby and consequently her body makes the appropriate antibodies and immune cells. Women who are breastfeeding should consult with their physician regarding substances that can be unwittingly passed to the infant via breast milk, such as alcohol, viruses (HIV or HTLV-1) or
medications. Most women who do not breastfeed use infant formula, but breast milk donated by volunteers to human milk banks can be obtained by prescription in some countries. All mammal species produce milk, but the composition of milk for each species varies widely and other kinds of milk are often very different from human breast milk. As a rule, the milk of mammals that nurse frequently (including human babies) is less rich, or more watery, than the milk of mammals whose young nurse less often. Human milk is noticeably thinner and sweeter than cow’s milk. Left in a cup, the cream will rise and form a thin layer. Whole cow’s milk does not contain sufficient vitamin E, iron, or essential fatty acids, which can make infants fed on cow’s milk anemic. Whole cow’s milk also contains excessive amounts of protein, sodium, and potassium which may put a strain on an infant’s immature kidneys. In addition, the proteins and fats in whole cow’s milk are more difficult for an infant to digest and absorb than the ones in breast milk. Evaporated milk may be easier to digest due to the processing of the protein but is still nutritionally inadequate. A significant minority of infants are allergic to one or more of the constituents of cow’s milk, most often the cow’s milk protein.These problems can also affect infant formulas derived from cow’s milk. In addition to providing essential nourishment to infants, human milk; i.e., breast milk, has a number of valuable uses, especially medicinal uses, for both children and adults. It has been used medicinally for thousands of years.The antibacterial and healing properties of breast milk are often overlooked, even by the nursing mothers themselves. Breast milk, if properly
expressed and stored, is a sterile solution and can be used in a variety of ways to promote healing and clean wounds. Breast milk contains strong antibodies and antitoxins that many people believe promote healing and better overall health. However, breast milk lacks sterile and antiseptic properties if a nursing mother is infected with certain communicable diseases, such as HIV and various bacterial infections like Group B streptococcus, as breast milk can transmit such diseases to infants and other people. Breast milk has been used as a home remedy for minor ailments, such as conjunctivitis, insect bites and stings, contact dermatitis, and infected wounds, burns, and abrasions. Breast milk has also been used alternatively to boost the immune system of ill persons having viral gastroenteritis, influenza, the common cold, pneumonia, etc., because of its immunologic properties. However, breast milk should never be seen or construed as a “cure all”. Some medical experts are convinced that breast milk can induce apoptosis in some types of cancer cells, however, more research and evidence are needed in this area of cancer treatment. Some human females that are capable of secreting colostrum or breast milk feed their male or female partners or spouses the breast milk or colostrum as an alternative means of intimate sex play not involving intercourse, or as an element of preparation for intercourse (foreplay), or at the conclusion of sex or sex play. A minority of people, including restaurateur Hans Lochen of Switzerland, have used human breast milk, or at least advocated its use, as a substitute for cow’s milk in dairy products and food recipes. Tammy Frissell-Deppe, a family counselor specialized in attachment parenting, published a book, titled A Breastfeeding Mother’s Secret Recipes, providing a lengthy compilation of detailed food and beverage recipes containing human breast milk. The animal rights
organization known as PETA ignited a firestorm of criticism when it urged a dairy company to replace the cow’s milk they use in their ice cream products with human breast milk as a way to stop cattle abuse. Human breast milk is not produced or distributed industrially or commercially, because the use of human breast milk as a dairy food or recipe ingredient is considered bizarre and counterintuitive to the vast majority of cultures around the world, and most disapprove of such a practice, as it has never been widely accepted historically. This lack of acceptance is primarily due to strong social ethics and religious morality that command deep respect for human life and the human body and also command a special moral treatment of human body fluids. Attempts to formulate soap from breast milk have also been made, and those who use it claim that its effectiveness as a cleanser is greater than, or equal to, that of traditional soaps. In the ancient world, breast milk was sometimes consumed by fertility cults, and in other religious ceremonies. Spanish king Alfonso XIII visited the backward region of Las Hurdes in 1922 in order to display the concern of the crown. The king and his retinue lived in military tents planted near the town of Casares de las Hurdes. During the king’s visit a strange incident took place: A local village chief, concerned that the king was drinking only black coffee (a consequence of the king’s aides distrusting the quality of the local milk owing to unsanitary conditions in the area) served the king a small jug of milk saying, “Your Majesty rest assured that this milk is totally trustworthy,” which turned out to be breast milk from his wife who had recently given birth. The king became aware of this fact only after having had his café con leche. Preliminary research indicates that breast milk can induce apoptosis in some types of cancer cells. Adults with GI disorders and organ donation recipients can also benefit from the immunologic powers of human breast milk.
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