Photographer Uschi Groos is the Edge of Humanity Magazine contributor of this photo essay.  From the project ‘BREASTMILKCHEESE’.  To see Uschi’s body of work, click on any image.


Lactating breast


1. Inoculate milks by heating 20 Grad Celsius then introduce starter bacteria then let stand for 6–8 hours at room temperature 20 Grad Celsius covered with a lid. Bacteria will grow in this way and convert milk sugar (lactose) to lactic acid. You can detect its presence by the tart/sour taste.


2. After inoculating the milk heat to 84 degrees Fahrenheit then add rennet (I use tablets which I dissolve in water) and stir throughout. Cover pot and don’t disturb for an hour until “clean break stage” is achieved, meaning with a clean spoon lift a small piece of curd out of the milk – if it is still soft and gel-like let pot stand for an hour longer


Lactating breast


Manufacturing cheese from mother’s milk is a taboo.

It was in the early nineties that I first had the idea of manufacturing cheese from mother’s milk. I didn’t realize it at the time, but my idea became part of an ongoing discussion with my friends.

What is this discussion about?

Many people’s first reaction to the idea: “That’s disgusting!”

But why do they react that way?

We eat cheese from cows, sheep and goats. In fact, we eat many different products from these animals’ milk. So, then why isn’t it completely natural and common for humans to drink human milk? 

Is this a taboo with some inherent merit? Or is it just a matter of culture and education?

Culture, religion and education are major factors in our likes and dislikes, our acceptance and taboos, often on an unconscious level.


3. Check the Dickit and cut it
4. Pour curd through a fine strainer (this will separate curd from whey) then transfer into a bowl and add salt and mix with a pastry spatula (this will prevent curd from spoiling). Whey can be drank – it is quite healthy, and its protein is very efficiently absorbed into the blood stream making it a sought-after product in shakes for bodybuilders.


5. Give curd shape by lining a container with cheese cloth (allow any excess of cheese cloth to hang over edges of container). Transfer drained, warm curd in the cheese cloth lined container (I used a large plastic quart containers like a large Chinese take out soup container and cut 4 holes in the bottom with the tip of my knife). Fold excess cheese cloth over top of cheese then weight curd down (with second container filled with water or such) then store in refrigerator (14 hours or so – put container into a second larger container – this will catch draining whey liquid).
6. Take pressed curd out of container (flip container upside-down then unwrap carefully not to damage structure of pressed curd).


Lactating breast





All images and text © Uschi Groos



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By Uschi Groos




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