If you can’t keep your hands off it, send it to a milk bank, where it will actually do some good.
No. No. No.
I was very disturbed to read on the Huffington Post Food section some recipes for creating cocktails from human breast milk. Tony Sachs, the mixologist in question, was sort of jumping on a weird band wagon with chef Daniel Angerer, who had caused a stir by serving cheese made from his wife’s breast milk back in March.
Gentlemen, when you find yourself in the unique position as the co-owner of a surplus of human breast milk, you must fight the urge to make cocktails or cheese out of it. The fact that “no one has ever done it before” doesn’t make you a maverick. It means it is very strange.