If you could cook with breastmilk, what would you make?

An omelet.
Cookies.
A banana-strawberry smoothie.
Mousse.
Breastmilk is for babies.
The most scrumptious, stinkiest, sharp blue cheese – like Shropshire Blue.
Vanilla custard pudding.
Nothing! I hate cooking!
Vanilla ice cream with real vanilla beans.
A White Russian: vodka, Kahlua, and breastmilk.
Creme caramel.
I would add it to anything that has milk in it.
Face cream.
Mashed potatoes, laced with breastmik, and served flat with multiple breast indentations.
Blancmange.
Urgh!
Cafe latte.
French toast, with cinnamon and brown sugar.
I wouldn’t mix breastmilk into anything as it is already a complete food. All I’d do is water it down, as it is so intensely rich.
Indian style milky fudge.
Warm baked custard with freshly grated nutmeg on top.
I don’t think I could cook anything with breastmilk. Out of the body is one thing, when it’s fresh. But if it’s been sitting in a glass, even for two minutes, I really don’t want to have anything to do with it anymore.
In curries instead of coconut milk.
Hot chocolate.
White sauce for lasagna.
I’d serve it in a glass on its own, at room temperature. Anything else would disguise it.
Porridge.
Warm creme anglaise sauce, for a bread pudding.
Tres Leches cake – a traditional Mexican cake using three types of milk – evaporated, condensed and whole. Add breastmilk to make Quattro Leches cake!
Eggnog.
Warm peach souffle, with raspberry ice cream.
Rice pudding.
Pancakes, because they’re sweet, and whenever we eat pancakes we are all having breakfast together as a family.
Mother’s Milkshake, vanilla of course!
Breastmilk yoghurt.
Marscapone.
Creme brulee.
Junket.
A Slippery Nipple: 2oz Sambuca, 1oz Bailey’s Irish Cream mixed with 1oz breastmilk, 1 drop of grenadine. Pour sambuca into a glass. Layer in Bailey’s mixture. Gently add a drop of Grenadine to the center.

From Fiona Giles’ Fresh Milk: The Secret Life of Breasts

(For the record, I’m with whoever said porridge.)

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