Help yourself. Eat as much as you like. Christina Agapakis can make more cheese for you. She uses bacteria from the human body to produce cheese starter cultures:
Swabs from hands, feet, noses, and armpits were inoculated into fresh, pasteurized, organic whole milk and incubated overnight at 37° Celsius. The milk curds were then strained and pressed, yielding unique smelling fresh cheeses.
Seconds, anyone?
We dish up more neat food posts at the Neatolicious blog
Newest 4 Comments
that's just nasty
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Is it human breast milk, though?
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Never eat Italian at her house!
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Well isnt that lovely...
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