Colostrum is How to prepare colostrum

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

City dwellers need to be explained what colostrum is. This is a product that even peasants rarely indulge themselves and their children. And why? Yes, because this product does not always appear, but only a few days before and a week after the lambing of livestock. A thick, sticky, vanilla-colored liquid that a newborn calf, goat, or lamb sucks from its mother is called colostrum. There is no need to talk about the benefits of this product. After all, the first days of the life of a small creature are the most critical for him. And the beneficial substances contained in colostrum perfectly nourish, saturate the newborn, and at the same time create the so-called passive immunity - protection against all infectious diseases that the mother has had. In this article, we will look at the characteristics of the product, as well as how to prepare colostrum. Since it is a rare guest on the shelves of the dairy rows of the market, we will also give a recipe for a dessert whose taste is as close to natural as possible.

What is colostrum

The body of a female mammal just before labor pains begins to develop a special secret. In Latin, it is called colostrum gravidarum, but the Kazakhs -recognized docks in the field of animal husbandry - call it "uyz". Shepherds divide the product into three types, depending on the time that has passed since the birth. Black colostrum is milk yield immediately after lambing. Yellow - milk that is obtained after the first feeding of a newborn. This product among the Kazakhs is considered a great delicacy. It is boiled and served as a curd sauce for boiled meat. And finally, white colostrum. This is the name of all subsequent milk yields up to about ten days after birth. If you boil white cow colostrum, it will turn into a tender, slightly sweet curd. Below we will show you how to make a very tasty dessert from this milk precursor. But first, consider the qualitative characteristics of this food product.

Colostrum: benefits and harms

The very evolution of mammals predetermined the invaluable qualities of this product. Newborn animals gain weight and stand on their legs in the first days of their lives. In the thick liquid they suck, there are a lot of proteins and serum albumins. However, colostrum contains less lactose and fat than milk. Therefore, this product does not cause allergies. Colostrum contains all the vitamins necessary for he alth, plus the so-called "growth factors". Antitoxins and immunoglobulins create invisible protection for the little creature. There are so many proteins, interferons and endorphins in colostrum that this product is used as a nutritional supplement for athletes. The precursor of milk helps to quickly build muscle mass, regenerate damaged tissues,strengthen immunity. Therefore, colostrum is prescribed for people weakened by illness or injury. In addition, enzymes were found in the product that help to easily absorb fats. They enrich the intestinal flora, start the digestive system of a newborn animal. Thus, colostrum is a real elixir of life. What about harm? It has not yet been identified. Unless people obsessed with maintaining harmony should remember that the calorie content of yellow colostrum is 160 kcal. The nutritional value of the white product is reduced to 130 kcal per hundred grams.

Whose colostrum is better

Sheep breeding in our country is poorly developed. And in Ukraine, from the "first milk" they make a very tasty cheese - voordu. This product differs from feta cheese in its creamy color and delicate, rich taste. Sheep colostrum is a storehouse of nutrients. In a goat, normal milk appears already three to five days after lambing. The short period of colostrum release also makes this product scarce. But no less valuable. It contains all vitamins, immune bodies, globulins, proteins. But goat colostrum is rather unpleasant in taste. Some people freeze it and then take it as medicine. Due to the high amount of protein, goat colostrum can be fried. It will come out a good tasting “fried egg”. Cow colostrum is in great demand in our country. It is not only he althy, but also incredibly tasty. You can just drink it like fresh milk. But peasants have long been preparing a delicious dessert from it, baking the product in a Russian oven with sugar and eggs.

Colostrum: our grandmothers recipe

In January or February, calving usually took place in peasant farmsteads. And cows had colostrum. This meant that a delicacy awaited the local children all week. On the first day of the appearance of the calf, the hostess mixed the morning, afternoon and evening milk. It turned out one and a half or two liters of colostrum. First, the hostess beat chicken eggs (five or six pieces) with a glass of sugar and a pinch of s alt. She did it with a hand whisk, without a mixer. You can repeat its actions with the help of an electric kitchen assistant and even add a bag of vanillin along with sugar - for taste. Then pour the colostrum into the mass. Again we work with a whisk or a mixer, but without fanaticism. Next, the hostess poured the resulting mass into a pot and put it in a heated Russian stove. The taste of treats can be varied. If you keep in the oven for about fifteen minutes, you get a gentle soufflé. Half an hour of heat treatment will turn colostrum into a kind of biscuit.

Preparing dessert in a modern kitchen

Is colostrum really a delicacy available only to owners of a Russian oven? No, it can also be cooked in a conventional gas or electric oven. And even in the bread machine! What is needed for this? The same traditional set of products. Whisk eggs with sugar, vanilla and a pinch of s alt. Pour cow colostrum into the mass. The recipe suggests that we use not a baking sheet, but a thick-walled cast iron or a frying pan with high walls. Attention: the mass during baking will increase in volume by approximatelythird, so you need to take dishes of the appropriate size. The most important thing when cooking dessert in the oven is a well-heated oven. The temperature should be kept at the level of 180-200 degrees, so that the proteins contained in colostrum immediately “grab”. Dessert should be baked for half an hour. We check readiness with a splinter, as with a regular dough. The biscuit will have a creamy crust, and a porous structure will be visible on the cut.

If colostrum is low

Since this product is rare, it is difficult to get hold of it (especially for city dwellers). But if we got at least a liter of colostrum, we can cook a large amount of dessert. True, the recipe is slightly different from the traditional. After all, we make up for the lack of colostrum with regular milk. It is better to use farm, whole, with a minimum of technical processing and chemical additives. We mix both products: colostrum, milk - in a ratio of one to two. Set aside at room temperature. Now let's start beating the eggs. But the proportions are different. For a liter of colostrum and two liters of milk, we take the same six eggs, but mix them with a kilogram of sugar. Whisk until smooth. Mix with the liquid component. Bake without a lid in an oven preheated to 180 degrees for about an hour.

Dessert "Colostrum" from store-bought milk

What to do if a valuable product is not available at all? How to make colostrum from regular milk? On this occasion, the saying "need for inventions is cunning" is appropriate. Here are two recipes for making a delicious caramel dessert.without colostrum. We will need condensed milk. The success of the business directly depends on its quality. It must not be boiled. In addition, without vegetable fats. Check on the label whether the product meets GOST. So, recipe number 1. Lightly beat five or six chicken eggs with a fork. We breed them with a liter of ordinary store-bought milk and a can of condensed milk. Knead. We put the saucepan in an oven preheated to 250 degrees. We keep there for an hour and a half or a little less.

Another recipe

Preparation of colostrum in this way is not much different from the previous one. It's just that the proportions are different. The taste will be more like an egg soufflé. You will need the same amount of condensed milk - one can. Let's take a little more milk - 1.25 liters. But we will not regret the eggs: we take a dozen. We mix the ingredients. We bake the soufflé at 250 degrees without a lid until golden brown (approximately two hours). After the dessert has cooled, we transfer it to the refrigerator.