Ba­si­cally, colostrum cooks like a milk and egg mix

NZ Lifestyle Block - - The Good Life -

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.


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