Ice-cream made from breast milk
The eatery pays 15 pounds ($24) for every 10 ounces of milk. At least 15 mothers have volunteered to donate their breast milk.
While the London ice-cream parlor owners are convinced they have a hit on their hands, here in the states, the reaction to breast milk food products has been lukewarm at best.
“Human cheese is initially a pretty shocking concept to most people,” she told the Daily News. “I understand the visceral reaction – drinking milk from a woman other than your mother is a pretty big taboo in many cultures.”
Simun analyzed people’s reactions and questioned why they found it so distasteful.
“Why is cow or goat milk not disgusting? Vegans tend to get this pretty quickly,” she said. “And if it is disgusting – well, does that mean we should start thinking differently about all the other ways we use the human body – to make wigs, to transfuse blood, to be surrogate mothers?”
Simun’s cheese is created for exhibit and for tastings but is not approved for sale.
Last year, New York chef Daniel Angerer was spanked by the Health Department for serving a cheese made from his wife’s breast milk.
“It’s not the flavor that shocks me,” she wrote. “It is quite bland, slightly sweet, the mild taste overwhelmed by the accompanying apricot preserves and a sprinkle of paprika. It’s the unexpected texture that’s so off-putting. Strangely soft, bouncy, like panna cotta.”