Mother’s Milk Soon to Be New Swiss Cooking Medium for Meat Stew and Soups!

by Tanya Thomas on Sep 19 2008 9:58 AM

Quite a revolutionary thought, even for gourmet cooking! But a Swiss gourmet chef will stop at nothing to capture the best he can when it comes to flavor! But his plan to use mother’s milk in a variety of dishes has ruffled quite a few local feathers!

Owner of the Storchen restaurant in the exclusive Winterthur resort, Hans Locher said that he will improve his menu with local specialties such as meat stew and various soups and sauces containing at least 75 per cent of mother's milk.

"We have all been raised on it. Why should we not include it into our diet?" Telegraph quoted Locher, as saying.

Locher attracted the attention of the leading media of the German-speaking world this week after he posted ads looking for women donors, who will receive just over three pounds for 14 ounces of their milk.

He said: "I first experimented with breast milk when my daughter was born.

"One can cook really delicious things with it. However, it always needs to be mixed with a bit of whipped cream, in order to keep the consistency."

Local authorities, however, are less than enthusiastic about the idea of having their traditional fricassee served with a breast milk sauce.

"Humans as producers of milk are simply not envisaged in the legislation. They are not on the list of approved species such as cows and sheep, but they are also not on the list of the banned species such as apes and primates," Rolf Etter of the Zurich food control laboratory said.