am not saying i will do this, but i couldn't help but be a little intrigued with a chef who blogged about using pumped milk to make cheese
(and no, it isn't used at his restaurant)
i've never had a huge oversupply of pumped milk, and have only made "slushies" or smoothies for my bubs with the extra pumped milk.
but the chef - well, he even includes a recipe for those who might be interested.
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