Yes, you can make cheese with breast milk, even if the reduced protein content makes manufacturing more difficult than in cow's milk.
The cheese made from human milk is an ancient custom of the Ardennes region in northern France. A few years ago he had spread the news that the dairy Cosmas, referring to the traditional recipe of a small village in the Ardennes Singly own, produce the "Petit Singly," a made from mother's milk
cheese, with high nutritional value. After some time it was discovered that it was a hoax (not in the sense of cow).
More recently a chef in New York, Daniel Angerer, got cheese using the milk of his wife, but health authorities have banned to serve customers.
In fact his cheese was made by adding an equal amount of cow's milk, because that man-made does not contain enough protein (only 1%) and casein to curdle.
Those who have tasted, however, did not like: would have a sour taste reminiscent of pickles. And Hans Locher, chef of a restaurant Winterthur (Switzerland), has made the mother's milk the main ingredient in some recipes, including a stew of meat.
CHEESE OTHER STRANGE. Cow's milk is the most used to produce cheese because the cow is a mammal that produces more: up to 10 tons a year, compared with 500 kg of sheep and 1,200 goat. When you consider that it takes 45 kg of milk to produce 4.5 kg (cow and goat) to 6.8 kg (sheep) cheese, this also explains why the vaccine milk produced less in other costs.
But the cheese makers have attempted to obtain cheese from other animals: not only buffaloes, with the famous mozzarella, but also reindeer used to produce the juustoleipä in Finland, or the moose, from which we get the moose house, one the most expensive in the world cheeses (moose provides only 300 kg of milk per year).
Some even tried to produce cheese from camels, but their milk is difficult to coagulate, and it is impossible to get it from the horses: equine milk does not in fact contain the K-casein, the protein needed to trigger the coagulation
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