Hmmmmm… we established that breastmilk is acceptable…
www.cheesemaking.com might be able to help with the rest of the equation
I wonder what sort of a market there is for cheese made with human milk; Even I’m not sure that I want to try that.
I was shopping in Sainsbury’s once and as I walked down the dairy aisle, I was momentarily certain I’d glanced at some cartons marked ‘Breast Milk’ alongside the speciality stuff like goats and sheep(s?) milk, alas when I did the double-take, it actually said ‘Breakfast Milk’