Guess How Underarm Cheese Is Made

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?

Link -via It's Okay to Be Smart

We dish up more neat food posts at the Neatolicious blog

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