Basically, colostrum cooks like a milk and egg mix
I tried a Beestings recipe, a play on the Dutch word for colostrum (biest, nothing to do with buzzy bees). I used the first-day cream floating on top which gave it a stunning yellow look, but I didn’t like the fatty texture.
Yoghurt was simple to make and really thick and creamy (divine!), and the cheese, a type of cottage cheese/quark, was simple.
After all this I still had four litres left in the fridge so I started drinking it, and decided I even like the second-day milk raw! I am now feeling much younger and my wrinkles have disappeared. Or possibly the mirror is foggy.
Overall it is a delicious, easy and nutritious addition to your menu and once again this has demonstrated to me how restricted our eating previously was. Before we produced our own food, our ingredients were limited. In our ignorance we initially wasted or didn’t appreciate foods considered delicacies or treats in other cultures.
Now that I have tasted and learnt how to handle colostrum, calving is a gastronomic event right up there with home-grown, sun-warmed tomatoes, hazelnuts, and fresh figs drizzled with home-made yoghurt. Some things money just can’t buy.