Caution: People of the Male Gender MIGHT find this post to be disturbing and possibly too much information, and people of the Female Gender might have Post Traumatic Stress Syndrome Flashbacks. Proceed With Caution. You have been fairly warned.
It’s been a couple of years since I’ve personally been through it, but I can still WAY TOO CLEARLY remember my days of nursing Ali.
The time investment, the pain, the high maintenance of nursing, pumping and bottle feeding, and 56 items that had to be washed every three hours, the constant whirring of the motor, the hilariously grotesque visual…fun times.
Worth it? Totally. Painful? Extremely.
But after Ali was finished nursing and I was too lazy to thaw those last few bags of breast milk and give them to her, I will admit that they sat in the freezer for quite some time.
(Maybe a year.)
But I assure you that they are definitely gone now.
(Liquid Gold. It’s hard to throw out.)
But I finally did, and I moved on.
And then I saw this the other day.
A chef. A real, live, very talented chef….
decided to use his wife’s extra breast milk to make….CHEESE.
I already felt like a Dairy Farm during those days, but if Chris had made cheese out of my milk?
It brings a whole new meaning to the term “Locally Produced”, doesn’t it?
He has very detailed and step-by-step directions, if any of you just couldn’t bear to part with your liquid gold and would like to transform it into a new and tasty product.
But if you try it, be sure and let me know how it turns out…so I remember to stay away from the cheese ball at your next party.