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Not only does it work, but it has already been done: the American plastic artist Norma Jeane took milk from six women, made cheese and exhibited the work at the Museum of Modern Art in New York, in the United States. Breast milk, like the milk of other mammals, has a protein called casein, which, during milk coagulation, separates from the whey and forms curd, the mass used as raw material for the manufacture of any type of cheese. . After isolating the rennet, just mix it with some kind of acid (like lemon or vinegar), add salt, dry and mature. But this task is much easier when the milk is not human: 82% of cow’s milk proteins are in the form of casein, while in human milk the content is only 25%. In addition, the amount of protein is also lower in mother’s milk: 1.03 grams per 100 grams of milk, against 3.29 grams in cows. Bottom line: to make the same amount of cheese, you need a much larger amount of breast milk. Not to mention that human cheese would be more caloric (100 grams of breast milk has 70 kcal, against 61 kcal of bovine) and would have less phosphorus (14 milligrams per 100 grams of milk, against 93 in ruminants). These characteristics, which make breast milk unsuitable for making cheese, are precisely what make it an ideal food for newborns.