10 March 2010, 11:00 A.M.
NEW YORK. - they ¨Alguien wishes to prove cheese made with human milk? Chef of Manhattan published a prescription in his blog and so it calls “cheese made with the maternal milk of my wife”.
Daniel Angerer is the co-owner of Klee Brasserie with his wife Lori Mason. A photo in blog shows to the cheese covered with pumpkin caramelizada with maple and grapes.
They had a milk overabundance for new born his, Arabella Caroline. When the space in its small refrigerator finished, Angerer decided to make experiments.
Angerer says that in his kitchen it tends to the natural thing. But it recognizes that “this is to take 'natural' to a totally different level. - - - Internet: Blog of chef Daniel Angerer: www.danielangerer.com/Klee Brasserie: www.kleebrasserie.com
Source: www.eldia.com.do
20MINUTOS.ES/VIDEO: ATLAS. 11.03.2010 - 13,26 h
To Daniel Angerer it likes to say in his blog that it is fan of the natural product use to make his prescriptions. And as much. This chef, co-owner next to his wife, Lori Mason, of the Klee Brasserie in Manhattan, has made a cheese with the milk that exceeds to him to his wife after nursing its baby, Arabella Caroline.
Daniel counts in his blog that the idea was happened after seeing the maternal milk surplus him that it accumulated in the refrigerator. At the outset he had certain scruples in using human milk, but after the approval of his wife, and after verifying that her daughter was not out of provisions, he was decided to experiment.
Those that manages to overcome the remilgos, say that this cheese is dulzón more and gelatinous than the traditional cheese. Although another one of its more outstanding characteristics is than for his processing it is necessary to use major amount of curdle, given the specific proteinic characteristics of human milk.
[maternal milk cheese] to still give to major creativity samples, uses it to Daniel in diverse prescriptions. For example, with caramelizada pumpkin and grapes (in the photo). Also, in blog, it explains how to process it in house, in case somebody is in the same situation that he: with much maternal milk in the refrigerator, and desire to prove new things. Nutritionally, nobody will have complaint. Maternal milk is one of foods more complete than they exist, and one of most beneficial for the health.
Milk in restaurants
It is not the first time, nevertheless, that maternal milk is used like cooking reclamation. A year ago the exclusive Swiss restaurant Storchen announced that condimentararía its cooking creations with, at least, a 75% of maternal milk.
Source: 20MINUTOS.ES
Here the explanatory video
http://www.abc.es/20100311/nacional-sociedad/queso-leche-materna-201003111509.html
NEW YORK. - they ¨Alguien wishes to prove cheese made with human milk? Chef of Manhattan published a prescription in his blog and so it calls “cheese made with the maternal milk of my wife”.
Daniel Angerer is the co-owner of Klee Brasserie with his wife Lori Mason. A photo in blog shows to the cheese covered with pumpkin caramelizada with maple and grapes.
They had a milk overabundance for new born his, Arabella Caroline. When the space in its small refrigerator finished, Angerer decided to make experiments.
Angerer says that in his kitchen it tends to the natural thing. But it recognizes that “this is to take 'natural' to a totally different level. - - - Internet: Blog of chef Daniel Angerer: www.danielangerer.com/Klee Brasserie: www.kleebrasserie.com
Source: www.eldia.com.do
20MINUTOS.ES/VIDEO: ATLAS. 11.03.2010 - 13,26 h
To Daniel Angerer it likes to say in his blog that it is fan of the natural product use to make his prescriptions. And as much. This chef, co-owner next to his wife, Lori Mason, of the Klee Brasserie in Manhattan, has made a cheese with the milk that exceeds to him to his wife after nursing its baby, Arabella Caroline.
Daniel counts in his blog that the idea was happened after seeing the maternal milk surplus him that it accumulated in the refrigerator. At the outset he had certain scruples in using human milk, but after the approval of his wife, and after verifying that her daughter was not out of provisions, he was decided to experiment.
Those that manages to overcome the remilgos, say that this cheese is dulzón more and gelatinous than the traditional cheese. Although another one of its more outstanding characteristics is than for his processing it is necessary to use major amount of curdle, given the specific proteinic characteristics of human milk.
[maternal milk cheese] to still give to major creativity samples, uses it to Daniel in diverse prescriptions. For example, with caramelizada pumpkin and grapes (in the photo). Also, in blog, it explains how to process it in house, in case somebody is in the same situation that he: with much maternal milk in the refrigerator, and desire to prove new things. Nutritionally, nobody will have complaint. Maternal milk is one of foods more complete than they exist, and one of most beneficial for the health.
Milk in restaurants
It is not the first time, nevertheless, that maternal milk is used like cooking reclamation. A year ago the exclusive Swiss restaurant Storchen announced that condimentararía its cooking creations with, at least, a 75% of maternal milk.
Source: 20MINUTOS.ES
Here the explanatory video
http://www.abc.es/20100311/nacional-sociedad/queso-leche-materna-201003111509.html
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