Feedback on Cow Colostrum

Several readers write in to express their view that cow colstrum is not only fit for human consumption, it's a delicious treat when heated and thickened into a custard.


| September/October 1973



Milk cannister - Fotolia

The first milking following the birth of a new calf is full of colostrum.

ILLUSTRATION: FOTOLIA/BEATRICE PRÈVE

As our friend Rick (signature R.M.) said, cow colostrum is indeed fit for human use ... in fact, it's a delicacy we look forward to with the arrival of each new calf.

However, Rick didn't explain clearly how to use the first milk. The colostrum isn't boiled in a "milk bath" but heated slowly in a double boiler (water bath in Norwegian!). Stir it often to prevent sticking and burning. When the pudding becomes custardy, remove it from the stove and cool it well. The dessert can be eaten plain, with cinnamon and honey, or sauces. Some people like to add a little vanilla or rum extract . . . raisins are also good.

As you say, there may be a little blood in colostrum from the initial milking, but that's usually when it's the cow's first calf. That original milk may make too stiff a custard ... blending the first three or four milkings gives a good texture.

Surely many American farmers of Norwegian descent use colostrum in this way, since Kalvedans—"calf dance"—is a well-known dish on farms here.

If you like this recipe, remember that colostrum is meant for the calf. He must receive as much as he needs to ease the shock of entering this new world.

The Log-Saveland-Skranefjell Commune
Norway

wendell_3
11/18/2007 11:19:42 PM

was looking for a cheese that my mother used to make----which was delicious --- there were several steps to do to make it if I recall --but don't know any more ---[about 60 yrs ago]] wondered if you know of any such recipe thanks wl






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