Maaf, Aku nggak Makan Keju
Bukannya sombong, tapi aku tidak doyan yang namanya keju. Makanan mahal dan simbol kemewahan ini tidak cocok masuk ke sistem pencernaanku. Memaksakan diri makan roti rasa keju (yang kejunya banyak) hanya akan membuat mulutku eneg dan membuat perutku tidak enak selama berjam-jam sehingga perlu dinetralisir dengan seteguk susu coklat.
Jangankan memakannya, melewati stand penjual jagung keju di mall bisa membuatku hampir muntah karena bau keju yang sangat menyengat. Aku juga bingung, sebenarnya yang bikin mual itu rasanya atau baunya.
Sayangnya, semakin hari keju semakin populer di Indonesia. Setiap makanan kini diberi keju untuk menunjukkan kalau makanan itu kelas atas. Di Bandung roti bakar diberi keju, pisang bakar diberi keju, martabak manis diberi keju, surabi diberi keju, pisang bolen diberi keju, bahkan jagung bakar-pun diberi keju. Anjriit.
Karena itu, sudah menjadi kebiasaan kalau mendapat oleh-oleh makanan yang -kata orang- ‘berkelas’ aku bongkar dulu isinya untuk melihat apakah ada keju batangan di dalamnya. Jika benda kuning itu terdeteksi, langsung kubuang kejunya atau diserahkan pada sukarelawan yang kebetulan duduk di dekatku, baru makanan yang bebas-keju itu aku makan.
Apalagi burger!
Dulu di sebelah barat GSP UGM ada stand hamburger bernama ‘Monalisa’, entah sekarang masih ada atau nggak. Dasar iseng, aku dan arjo mencoba untuk makan makanan aneh itu. Dengan penuh perjuangan hamburger yang rasanya sangat tidak njawani tersebut berhasil dihabiskan. Dua jam berikutnya aku dan arjo harus muter-muter mencari susu murni karena perut terasa eneg gak karuan.
Saat kuliah, makan burger di McD menjadi kegiatan cukup sering dilakukan. Pada awalnya, aku sekali dua kali ditraktir makan burger, dan memang rasanya sangat aneh. Walaupun lembaran keju bisa dibuang ke tempat sampah dengan mudah, tapi pasta yang ndleler sungguh menjijikkan dan rasanya sangat asing di lidahku. Untunglah rasa mual di perut ternyata bisa dinetralkan dengan segelas besar Coca Cola. Baru aku sadar mengapa minuman hitam itu selalu tersedia di rumah makan cepat saji. Berikutnya, McD hanya kukenal sebagai penjual ayam goreng dan es krim.
Makanan sok Jepang dan Itali
Hokben juga menjadi fenomena yang aneh buatku. Itu gorengan bakso kecil-kecil dengan -lagi-lagi- pasta yang rasanya aneh kenapa bisa digemari anak-anak kuliahan. Nasinya juga sedikit dan hei, itu nasi kok ditaruh di mangkok sih? emangnya soto!. Wahai kalian, batagor lebih enak dan lebih murah lho.
Setelah lulus, selera teman-temanku berubah. Mereka sekarang suka makan pizza yang tentu saja penuh dengan keju. Ada yang naik gaji, makan pizza. Pindah tugas, makan pizza. Dapat kerja, makan pizza. Karena rame-rame dan gratisan, tentu saja aku ikut dengan konsekuensi aku harus dipesankan porsi non-keju sendiri.
Aneh tidak aneh
Sebenarnya aku dipaksa mbak Yanti untuk nulis 5 keanehan dalam diriku. Tapi ngomongin nggak doyan keju saja sudah menimbulkan beberapa derivat keanehan yang lain, jadi cukuplah.
Akhir kata, sebagai makhluk modern, aku akan terus berjuang agar bisa menyesuaikan diri dengan lingkungan. Aku akan berjuang, berusaha keras, berlatih agar bisa makan keju seperti orang lain. Doakan aku yah, dan jangan lupa Say Cheese!
March 4th, 2006 at 7:31 pm
:))
mustinya di negara produsen singkong, yg musti dipopulerkan ya singkong, kok keju???
ya memang begitu sifat bangsa kita.
Aduh Herry…udah pernah nyium keju yg baunya kayak bau kaus kaki ga dicuci 2 tahun?…nanti tak beliin…
(kabur….sebelum dimuntahin)
March 4th, 2006 at 7:50 pm
pesen double cheese ah… buat herry
March 4th, 2006 at 8:08 pm
ngga mesti makanan kelas atas dong.
*ah, blom jadi ortu seh, gak tau repotnya muter otak buat ngasi suplai nutrisi dg berbagai cara*
keju bisa memberi rasa gurih pada makanan (tanpa harus pakai garam apalagi vetsin) dan bisa jadi pengganti susu sebagai sumber kalsium.
*sudah dipraktekkan sendiri ke anakku sulung yang agak ‘picky eater’*
March 4th, 2006 at 9:37 pm
ga aneh kok.. gue ga suka kastengel. tapi suka keju campur sayur. suka makan kentang goreng pake eskrim? aneh ga tuh.. setuju ama lita.. buat anak manju r banget kasih keju
March 4th, 2006 at 11:44 pm
Manusia memang unik kok, antara satu dan lainya..malah ada yang alergi dengan coklat
Inget istilah anak keju & singkong.. jadi anak singkong juga tetep termasuk modern kok :D, apalagi model/kayak disini yang keju semuanya import harganya gak tanggung2, dipake beli singkong udah bisa buat persediaan seminggu
March 5th, 2006 at 1:38 am
there’s nothing wrong about it at all… everybody has their own preferences…
i’m a girl.. but everybody finds me weird when i said that i don’t like sweets or chocolate…
March 5th, 2006 at 3:51 am
surabi, maksudnya serabi (kue serabi?)
jika iya, aduh aneh bgt, kue serabi itu tidak bergandeng tangan dg keju tapi … gula jawa? bener kan?
setiap orang punya pilihan sendiri, yang ngga pantes itu kalo maksa menyukai sesuatu buat gaya, trend, atau sekedar sok-sok bourgeois.
March 5th, 2006 at 10:47 am
hhmm… dulu aku gak gitu suka keju. nahh… sebelom trip ke europe dulu, aku bela-belain latihan makan keju.. hihi.. biar ngga kesusahan pas di sana (yang notabene makanannya roti+keju).
dan bener bangeett…, ternyata memang makananannya di dominasi ama roti, yang tentu saja juga ada kejunya, walaupun ada beberapa pilihan lainnya.
setelah bbrp hari… akhirnya nyari2 resto asia buat makan nasi..! ^_^;
hahaha…
March 5th, 2006 at 12:08 pm
keju??
ya saya suka keju, sedikit. Eh bukannya kau juga suka memproduksi keju sendiri??
*mengendap pergi perlahan lahan*
March 5th, 2006 at 12:16 pm
hmmm, aneh juga ya. benci keju, tapi suka susu. padahal keju asalnya juga dari susu. mungkin masalahnya karena baunya, bukan nutrisinya. atau mungkin juga konsentrasinya. atau mungkin faktor coklatnya juga.
March 6th, 2006 at 7:31 am
Waxaxaxa … aku saiki biasa mangan beef burger + cheese sandwich je … kepeksa nggo nganjel weteng pas sarapan. nGgolek tela goreng ya angel .. sing cumepak french fries, apa daya .. idep” latian ben siap ke Houston lah
March 6th, 2006 at 7:53 am
keju apaan her ?
wong yogya koq doyan keju…
ra pantes…
** kabur **
March 6th, 2006 at 10:08 am
hahaha……..
kalo gitu ngajak heri makan ke tempat ada keju aja, biar gag makan banyak2….
*kabur*
March 6th, 2006 at 10:13 am
gpp Her.. laen kali kita makan2â„¢ gak pake keju deh..
March 6th, 2006 at 11:23 am
tenang aja her, itu hanya masalah selera, kalo nanti kepepet loe pasti juga bisa makan keju
March 6th, 2006 at 11:28 am
makan-makan selanjutnya di pitza hat! biar irittttt!!!!!
gak deeh.
aku klo dikasih ga nolak kok. anti diskiriminasi terhadap makanan.. pe lagi yang gratis.
HER! Ntar klo udah ga sibuk… MAKAN-MAKAN!!!!!!
sate mbek yuuuuu… mumpung masih tanggal muda nih. klo udah tanggal tua.. mana tahaaaann…
**euh. ada tukang soto mie lewat**
March 6th, 2006 at 11:41 am
Her, aku daftar jadi orang yang bersedia menerima sumbangan keju!
March 6th, 2006 at 12:58 pm
geli-geli keju ^o^
March 6th, 2006 at 1:13 pm
Pokoknya harus belajar makan keju!!!! *keju enak nyam..nyam…*
March 6th, 2006 at 2:18 pm
Cheese!
March 6th, 2006 at 9:32 pm
ternyata masih tetep gak suka keju.he..he..
monalisa yg di jogja masih ada ? dulu sering kesana pas kelas 1 smu.
March 6th, 2006 at 10:38 pm
duh plis deh her :p
Klo gk suka ya bilang gk suka, gk usah dibiaskan pake “simbol kemewahan etc” gitu deh aww
Saya gk doyan susu, tapi bisa makan keju.
March 6th, 2006 at 11:55 pm
orang miskin emang sebaiknja tidak perloe makan kedjoe…
ini makanan khoesoes meneer2 seperti eike..
kowe inlander makan telo sadja ja?
March 7th, 2006 at 9:13 am
*tendang koh bakmi*
March 7th, 2006 at 10:25 am
wah Her, kebalikan banget sama aku. aku pencinta keju kelas berat. sampe2 keju yg buat org normal udah bau pun, aku masih bisa makan. asal jgn kebangetan lah baunya :).
sampe pernah nulis2 dikit di : http://www.jalankenangan.net/karya/keju.html
tapi setuju sama yg di atas2, mahal mungkin iya krn bukan buatan lokal, tapi ga selalu simbol kemewahan. selera ga bisa dihakimi loh… bisa2 kita ikut2 men-judge dangdut sebagal simbol kampungan
March 7th, 2006 at 1:38 pm
aku yo ra seneng keju. soale ndadak pijet.
*nyambung ra to?*
March 7th, 2006 at 6:41 pm
bwahaha…jd inget ama monalisa…aku jg sebenernya ga terlalu doyan ama burger monalisa…tapi klo makan disitu, bisa liat pemandangan cewe2 cakep…walopun remang2….
March 8th, 2006 at 5:30 pm
i love cheese……
say chiiiiizzzzz
March 9th, 2006 at 8:08 am
Her, lu pindah Malang ajah.Disana banyak sekali makanan yang bahan dasarnya Telo.Es Krim,Bak Pao dari Telo juga ada kok.
March 9th, 2006 at 12:25 pm
monalisa masih ada her.
Sekarang malah ada yg ngetrend SINGKONG KEJU. Enak nih, singkong ada rasa keju dikit…
March 11th, 2006 at 9:46 am
Iya ya sekarang lagi ngetrend singkong keju, tapi sayang aku belum sempat nyobain waktu di Bandung. Nggak tau dikampung tempat tinggalku sekarang ada nggak ya? belum pernah liat sich. Tapi yang pasti aku suka cheese Burger…;))
March 13th, 2006 at 10:44 am
Breast Milk Cheese
Ever since I went to France to learn french ten years ago, I changed from a cheese-hater into a cheese-lover. How could I not! Everyday for three weeks my host parents (Les Delforges de Reims) indulged me with french food, and closed the lengthy dinner se
March 13th, 2006 at 4:26 pm
keju simbol kemewahan? ko..?
bukannya keju makanan tikus. hihihi.. kan gitu kan.. klo di pilem2. klo mau nangkep tikus.
March 14th, 2006 at 5:46 pm
Aneh, gak suka keju tapi suka susu. Hehehe. Khan keju juga dari susu, hanya saja keju telah melalui proses kimiawi tertentu **cieeehh bahasane**. Kalo yoghurt suka gak yo?
March 15th, 2006 at 8:23 am
Anda salah kaprah terutama saat menyebut keju sebagai:
“Makanan mahal dan simbol kemewahan”
Keju itu cara orang Nepal, India dan Eropa untuk mengolah susu menjadi makanan yang awet.
Makanan sederhana dan tidak harus disebut mahal.
March 15th, 2006 at 8:24 am
Kalau mau belajar sejarah keju silakan baca ini:
It is thought that the first cheese produced was about 3000 years ago in a small village in an island off Greece.
Daerah miskin dan tidak kaya dan tidak mewah.
Anda harus minta maaf kepada jutaan orang2 yang telah berhasil membesarkan anak2 mereka dgn keju dari kecil sampai dewasa.
March 15th, 2006 at 8:25 am
ntroduction
Cheese is one of the most varied and subtle foods in the world. In taste cheese can be bland, buttery, innocuous, rich, creamy, pungent, sharp, salty or lightly delicate. In texture it can be hard enough to chip off in flakes, so soft and runny that it needs to be eaten with a spoon or at any one of a dozen points of softness and firmness between these two extremes. In aroma, cheese can be rank and overpowering enough to turn the stomach of the strongest man (and still be eaten with relish by devotees), delicately aromatic or virtually unnoticeable. Cheese can serve as the perfect companion for wines, a superbly satisfying finale to a gourmet meal or simply as a basic nourishing foodstuff for family snacks.
The Start
Archaeologists have discovered that as far back as 6000 BC cheese had been made from cow’s and goat’s milk and stored in tall jars. Egyptian tomb murals of 2000 BC show butter and cheese being made, and other murals which show milk being stored in skin bags suspended from poles demonstrate a knowledge of dairy husbandry at that time.
It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to carry milk on animal backs when on the move. Fermentation of the milk sugars would cause the milk to curdle and the swaying motion would break up the curd to provide a refreshing whey drink. The curds would then be removed, drained and lightly salted to provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat protein.
Cheesemaking, thus, gradually evolved from two main streams. The first was the liquid fermented milks such as yoghurt, koumiss and kefir. The second through allowing the milk to acidify to form curds and whey. Whey could then be drained either through perforated earthenware bowls or through woven reed baskets or similar material.
The Legend
Most authorities consider that cheese was first made in the Middle East. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. A legendary story has it that cheese was ‘discovered’ by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible.
The Jews
From Biblical sources we learn that when David escaped across the River Jordan he was fed with ‘cheese of kine’ (cows) (2 Samuel 17:29), and it is said that he presented ten cheeses to the captain of the army drawn up to do battle with Saul (1 Samuel 17:18). Indeed, records show that there was at one time a location near Jerusalem called ‘The Valley of the Cheesemakers’. Clearly, skills had been developed to preserve milk either as an acid-curd based cheese or as a range of lactic cheeses, and fermented milks such as today’s unsweetened natural yoghurt.
Roman Cheesemaking
Learning these techniques, the Romans with their characteristic efficiency were quick to develop cheesemaking to a fine art. Cheesemaking was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavours and characteristics. The larger Roman houses had a separate cheese kitchen, the caseale, and also special areas where cheese could be matured. In large towns home-made cheese could be taken to a special centre to be smoked. Written evidence shows clearly how far the Romans had changed the art of cheesemaking:-
Homer, ca. 1184 BC, refers to cheese being made in the mountain caves of Greece from the milk of sheep and goats. Indeed one variety called ‘Cynthos’ was made and sold by the Greeks to the Romans at a price of about 1p per lb. This could well have been the Feta cheese of today.
Aristotle, 384 - 322 BC, commented on cheese made from the milk of mares and asses - the Russian ‘koumiss’ is in fact derived from mare’s milk and is fermented to provide an alcoholic content of up to 3%.
Varro, ca. 127 BC, had noted the difference in cheeses made from a number of locations and commented on their digestibility. By this time the use of rennet had become commonplace, providing the cheesemaker with far greater control over the types of curd produced. Cheese had started to move from subsistence to commercial levels and could be marketed accordingly.
Columella, ca. AD 50, wrote about how to make cheese in considerable detail. Scottish cheesemakers today would be perfectly at home with many of the principles he set out so clearly some 1900 years ago.
By AD 300, cheese was being regularly exported to countries along the Mediterranean seaboard. Trade had developed to such an extent that the emperor Diocletian had to fix maximum prices for a range of cheeses including an apple-smoked cheese highly popular with Romans. Yet another cheese was stamped and sold under the brand name of ‘La Luna’, and is said to have been the precursor of today’s Parmesan which was first reported as an individual make of cheese in AD 1579.
Thus, Roman expertise spread throughout Europe wherever their empire extended. While the skills remained at first with the landowners and Roman farmers, there is little doubt that in time they also percolated down to the local population. Roman soldiers, who had completed their military service and intermarried with the local populace, set up their ‘coloniae’ farms in retirement, and may well have passed on their skills in cheesemaking.
With the collapse of the Roman Empire around AD 410, cheesemaking spread slowly via the Mediterranean, Aegean and Adriatic seas to Southern and Central Europe. The river valleys provided easy access and methods adopted for production were adapted to suit the different terrain and climatic conditions. Cheesemakers in remote mountainous areas naturally used the milk of goats and sheep.
Tribes such as the Helvetica, who had settled in the Swiss Alps, developed their own distinctive types of cheese. They were in fact so successful in doing this that for a period all export of their Emmental cheese was banned. In Central and Eastern Europe the displacement of people through centuries of war and invasion inevitably slowed down developments in cheesemaking until the Middle Ages. Production was often restricted to the more remote mountainous areas where sensible cheesemakers simply kept their heads down and hoped for the best.
In the fertile lowlands of Europe dairy husbandry developed at a faster pace and cheesemaking from cows’ milk became the norm. Hence, the particular development of cheeses such as Edam and Gouda in the Netherlands. This was much copied elsewhere under a variety of similar names such as Tybo and Fynbo. A hard-pressed cheese, relatively small in size, brine-salted and waxed to reduce moisture losses in storage, proved both marketable and easy to distribute.
France developed a wider range of cheeses from the rich agricultural areas in the south and west of that country. By and large,soft cheese production was preferred with a comparatively long making season. Hard-pressed cheese appeared to play a secondary role. To some extent this reflects the Latin culture of the nation, mirroring the cheese types produced in the Mediterranean areas as distinct from the hard-pressed cheese that were developed in the northern regions of Europe for storage and use in the long cold winter months that lay ahead.
However, throughout the Dark Ages little new progress was made in developing new cheese types.
Middle Ages
During the Middle Ages, monks became innovators and developers and it is to them we owe many of the classic varieties of cheese marketed today. During the Renaissance period cheese suffered a drop in popularity, being considered unhealthy, but it regained favour by the nineteenth century, the period that saw the start of the move from farm to factory production.
The Development of Some Cheese Varieties with the Date First Recorded
Cheese Variety Year(AD)
————– ——–
Gorgonzola 879
Roquefort 1070
Grana 1200
Cheddar 1500
Parmesan 1579
Gouda 1697
Gloucester 1697
Stilton 1785
Camembert 1791
Data compiled from Scott (1986).
* Types of Cheese
March 16th, 2006 at 11:39 am
netes aja boleh kan
March 17th, 2006 at 3:19 am
#masindi, makasih informasinya tentang keju
Iya di beberapa negara memang keju memang jadi makanan sehari-hari.
Tapi di Indonesia tetep saja mahal
dan mewah.
March 19th, 2006 at 1:03 am
jadi inget temen yang bilang keju tu baunya kayak bau nenek2 blom mandi… *beuh!*
tapi saya pecinta keju, jenis apapun kecuali goat cheese kali yah…
March 22nd, 2006 at 12:14 pm
kok bisa seeh ga suka makan keju…
*jadi pengen cheesecake*
March 22nd, 2006 at 12:54 pm
ya begitulah lidah asli orang Indonesia.ga aneh sih memang karena banyak juga orang seperti loe. terus kan masing-masing lidah orang itu berbeda itu yang menyebabkan kita memiliki kesukaan yang berbeda dalam mengecap makanan.kalo aku nih misal aku ga suka makan taoge,seledri,jengkol, pete kalo ngeliat itu aku ngeri.terus ada juga temen aku yang histeris banget kalo ngeliat pete gara-gara dia gak suka makan pete begitu
April 21st, 2006 at 9:53 am
Indonesia “Keju”
Inggris nya “Cheese”
mengingat kata Keju…
pasti yang teringat di orang-orang adalah :
1. Roti (Roti Keju,dll…)
2. Omelet
3. Burger
4. Pizza. dll.
nah, sekian.
April 26th, 2006 at 10:52 am
innamal a’malu binniyat aja deh.
kalo makan keju karena doyan, karena sedari kecil biasa dikasih makan keju, ya makan aja tuh keju.
tapi kalo makan keju buat gaya-gayaan, life style getooh, ato biar so kaya, percaya deh, riya yang sedikit itu bisa bikin masuk neraka. … wiih ngeri kan? gara-gara keju setitik, rusak susu sebelanga
May 4th, 2006 at 12:58 am
menarik banget topicnya, pengalaman hampir sama, gw sampi rela mengudurkan dari EO taraf internasional SIMPLE 8, kenapa?, gara2 denger kata2 aja, keju 2 hari gk bisa makan, bayangin Setiap Garap Event Tinggal di hotel Berbintang, gua Bawa mIe Instan sendiri, KEJU Ada setiap makanan HOTEL,ANTI KEJU SUKA KEJUTAN, dah mulai mual lagi nich
May 17th, 2006 at 3:10 am
yg saya inget ada judul: who move my cheese?
belum denger yg versi singkong…
anyway, mindset emang membawa psikis kemana mana..
yambung enggak yao..
October 10th, 2006 at 5:19 am
[…] I guess that’s what Hericz (an avid cheese-hater) should do if he wants to start to eat cheese :> But it’s undeniable that in order to love cheese you need to develop an acquired taste. […]
June 16th, 2007 at 8:05 pm
[…] Breast Milk Cheese - Ladies do not try this at home…… Ever since I went to France to learn french ten years ago, I changed from a cheese-hater into a cheese-lover. How could I not! Everyday for three weeks my host parents (Les Delforges de Reims) indulged me with french food, and closed the lengthy dinner session (which can last up to two hours) with a plate of various cheese, consisted of different kinds of cheese, from Camembert, Brie, swiss cheese which has holes in it, blue cheese, smelly cheese, etc. It was quite challenging, but if I want to learn about the french, I gotta eat what they eat. Until now, my favorite is Camembert Cheese which should be slightly aged. I guess that’s what Hericz (an avid cheese-hater) should do if he wants to start to eat cheese :> But it’s undeniable that in order to love cheese you need to develop an acquired taste. I also attempted to make cheese, which has been successful for several times. I made the easiest type of cheese, which is Paneer a.k.a. Cottage Cheese. This type of cheese is then cooked as curry or whatever indian food, and has a consistency similar to Tofu. It can be fried or baked or anything, basically what you can do to Tofu you would be able to do to Paneer too. It was pretty easy to make paneer actually. What you need is just milk and lemon juice. In short, just boil the milk, then add lemon juice, and VOILA! The milk separates into curd and whey. Gather the curd and press to make it more solid. There you have paneer. In the meantime, you can use the whey to cook rice, it actually tastes really delicious. You can find step-by-step instruction on making Paneer here, with pictures too. My extensive experience in making Paneer compelled me to try something different, that is, making Paneer out of my own breastmilk. Basically this is human cheese. Why would I do that? Well, basically, there are about twenty bags (each 150ml) of frozen breastmilk in the fridge, and they have passed their three months drinkability period, which means I would not be able to donate the milk like I did before. But the milk is still less than six month old, which is the actual expiry date. So what do I do with it? I could make cream soup like I did several months ago. But I really wanted to try something different, and making Breast Milk Paneer sounds really exciting. And also, I have googled about this. Although people contemplated and imagined about it, nobody ever actually attempted to make breast milk cheese. So I started by emptying three liters of frozen milk into a cooker, and simmering it until it boiled. So far so good, the milk boiled beautifully. You could see that breast milk looks less creamy than full cream cow milk, less white in colour, and more watery. Just like when I’m making paneer, I added lemon juice at just the right time when it boils. Then I stirred the milk, waiting until curdle was formed. I waited, and waited, and waited, no curdle was formed although the milk turned a bit more yellow. So I added more lemon juice, this is what I usually do if the cow milk does not curdle. I added and added and added more lemon juice until I ran out of lemons, and I stirred and stirred and stirred, but the milk stood still. Out of desperation because I ran out of lemons, I pour in a dash of vinegar too. Still, no change to the milk. I became really desperate and pour the whole bottle of vinegar! Nothing happened. At that point in time, I gave up. I couldn’t believe it! I am an experienced Paneer maker, by the way! Then I decided to google about what maybe the cause of my problem. And I found the answer. It turned out that breast milk can not curdle, because the protein content is lower, and because the protein in breast milk is more easily digested compared to cow’s milk. That’s why, unmodified cow’s milk is unsuitable for babies. And on the other hand, adding acid to further ‘digest’ breastmilk protein won’t curdle the milk. So, the moral of the story, YOU CANNOT MAKE CHEESE OUT OF BREASTMILK. Don’t even try. I was really sad that I needed to throw away three liters of my own milk. There’s basically nothing I could do with the milk-acid mix, that smelled like DISGUSTING PUKE (because of the vinegar). I could actually add baking soda to neutralize the acid condition, but I already lose confidence on the milk itself. So, my three liters went into the grass patch in front of my home entrance. I should’ve tried with only two bags of breastmilk before deciding to cook all three liters of it, and then I would be able to do other experiments with the other bags of breast milk. I suppose, making breast milk yogurt / human yogurt would be possible, although I don’t think it would be as creamy as cow’s milk yogurt. I suppose breast milk yogurt would be really runny. And I think breast milk butter / human yogurt would be possible but you’d need liters and liters of fresh breast milk to start off. Definitely you could make cream soup out of breast milk, and perhaps milk shake and smoothies too. Or as pancake. Many things ! Breast Milk Cheese | www.indrani.net __________________ Robert […]
December 11th, 2007 at 8:48 pm
dasar wong ndeso….katrok…
December 12th, 2007 at 2:59 pm
I don’t eat :
1. cheese
2. chocolate
3. milk
4. scallops
you’re better than me