Daniel Angerer, co-owner with wife, Lori, of Klee Brasserie in Manhattan, decided to experiment after their freezer ran out of space for the breast milk she had produced for their daughter.

He posted a recipe - which includes four cups of milk, yoghurt, rennet and sea salt - for what he called Mother's Milk Cheese on his blog, adding that "whoever wants to try it is welcome to try it as long as supply lasts".

He described the cheese as tasting like a sweet version of cow's milk cheese and said that people who had read about it on his blog had demanded the chance to try it.

Mr Angerer said response had generally been positive but many people had been reluctant to try it.

He had prepared a canape of breast milk cheese with figs and Hungarian pepper, and said the cheese went best with a Riesling.

However, he said it was never officially on the menu at his restaurant and confirmed he had been warned by the city's health department not to give it to customers.

His restaurant specialises in locally-sourced, sustainable and natural foods but Mr Angerer admitted the cheese amounted to a "whole other level of natural".

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