Saw these elsewhere. Can't vouch for whether they work or not.
Jessica
Trainee, Breastfeeding Network
London,UK


BREASTMILK BREAD STARTER

2 1/2 cups warm (110 degrees) breastmilk
1 package (1 tablespoon) active dry yeast
2 cups all-purpose flour
1 tablespoon sugar

In glass or ceramic bowl, soften the yeast in 1/2 cup breastmilk.
Stir
in the remaining 2 cups breastmilk, flour and sugar.  Cover loosely
with
a dish towel and let stand at room temperature until bubbly.  This may
take up to 10 days-the warmer the room, the quicker the fermentation.
Stir 2 to 3 times a day.  The starter will develop a strong "sour"
odour
as it ferments.  When fermentation has occurred, refrigerate the
starter
until needed.

To keep the starter going: After using 1 cup of starter, add to the
remaining 3/4 cup of water or breastmilk, 3/4 cup flour and 1 teaspoon
sugar.  Stir well.  Let stand at room temperature until bubbly, at
least
1 day.  Cover and refrigerate.  If not used within 10 days, stir in 1
teaspoon of sugar.  Repeat the addition of 1 teaspoon of sugar every
10
days.


BREASTMILK SOAP

¼ cup water
¼ cup lye (NaOH)
1½ cups vegetal oil
½ cup cocoa butter
1 cup breastmilk

Don't use metallic material, since it may react with lye.
In a small bowl, add to lye to water (NOT water in lye). Mix well to
dissolve lye. Let
sit until it reach 115°F (like a warm bath).
Mix oil and cocoa butter. Heat until 115°F- You can microwave 60 sec
on
HIGH. Add lye
to the oil mix (DON'T use pour oil in lye). Mix until it takes a silky
look- about 10
minutes. Add breastmilk, stirring slowly. The colour will change
according the amount
of fat in your milk, so each batch may have a different colour. Stir
until the mix
looks like instant pudding - between 45 minutes and 1½ hours. Pour
into
moulds - You
can use almost anything you want; muffin tin is good start. You may
want
to oil moulds,
or cover them with sarandrap or wax paper to make unmoulding easier.
Let
sit for 3 days
then unmould - some people says to freeze the soap to unmould it, but
it
should really
be avoid. Let cure in a dry place for at least 4 weeks. The more your
soap will cure,
the more neutral it will be. You can taste it (I don't mean eat it!)
to
see if it is
neutral.
This recipe will give you 24 oz (if you used muffin the you'll get 12
soaps.)

NB:  Lye can be purchase in some supermarkets or grocery stores but it
is
harder to find it today, since products like Drano are widely
spread.
You have to use PURE lye to make soap. Usually it is sale in a 12 oz
can. If you can't find it in your area, you can always buy it from a
chemical laboratory or a chemical supplies retailer, but many of them
sell it in 50 pounds bags. With 50 pds of lye, you can make near 5,000
soaps!!! So I hope you'll be able to find a small can.


A SHORT VERSION OF BREASTMILK SOAP

Breastmilk Soap

2 cups vegetable oil (such as olive, coco, canola, cocoa butter, etc.)
1/4 cup water
1/4 cup lye (solid NaOH)
1 cup breastmilk

Heat oil to 115°F. In a glass measuring cup, add lye to water. (Not
water
in lye).
When the solution reaches 115°F, add to oil. Stir until the mix is
silky; than add
milk. Colour will change, it is normal. Stir until you instant pudding
consistency
(this is what we call "trace"), approx. 60 to 45 minutes. Pour in
moulds.
You can
use almost anything, like muffin tin or cookies tray. Take care to not
use
metallic material. Let sit 2 or 3 days, until you can unmold soaps
easily. You
have to let your soap "cure" 4 to 5 weeks, until it becomes neutral.
You'll get
approx. 12 2-oz soaps.


COTTAGE CHEESE

16 cups milk (breastmilk)
½ cup non-fat dry milk
1 cup buttermilk
Salt, to taste

Pour the milk into a 6 quart stainless steel pot.  Stir in the dry
milk.
Set the pot
into a larger pot, double boiler fashion, filling the larger pot with
enough water to
come up the side of the smaller pot about ½ of the way. Get the milk
to
86°F: turn the
heat on under the larger pot for 2 or 3 minutes, stirring the milk
slowly. Then turn
off the heat, not stirring and wait a few minutes. Check the
temperature, and if it is
not warm enough repeat the procedure. Add the buttermilk to the milk.
Stir well. By
covering the pot and checking the temp. a few times, hold the
temperature at 86°F for
12 hours. This allows the curd to form. The curd should be custard
like.
Cut the curd
into 1/2" pieces. Allow the cut curd to set for about 30 minutes to
allow more of the
whey to separate, keeping the temperature at 86°F. Then slowly begin
to
cook the curd
until the temp. reaches 100°F. Use the same method of heating as
before.
Don't hurry
the process; it should take about 30 minutes.
Stir gently once in awhile for even heating and to prevent the curd
from
sticking
together. This will also allow you to cut up any oversize curd. As the
temp. rises, it
will require more frequent stirring as it firms and separates from the
whey. Remove
curds from the heat as soon as they firm and reach the desired temp.
Line a large
colander with 2 layers of clean cheese cloth. Using a measuring cup,
scoop out the
curd into the colander. Allow to drain for several minutes, then rinse
curd by
immersing the cheese cloth & curd in lukewarm water. Allow to drain
for
several more
minutes. Place drained curd into a large bowl. Sprinkle with about 1
tablespoon of
salt and mix with hands to blend evenly. Put into a covered container
and chill. When
cool, taste for salt and add if needed. You'll get about 1 1/2 pounds.

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