There is one good thing about a gross name, like colostrum, which invokes a creep alert or gag factor to most, even my bovine lovin’ friends. Beestings is another name for it, who knows why. It’s one of the reasons we eat “cat food” to gross out the uninitiated liver haters, but I think that colostrum crosses the line with most.
Colostrum is kin to magic, for all mammals, so I like to drink as much of it as I can when a cow freshens, and freeze some for colostrum emergencies. I’m sure all of my ongoing research into the health benefits, restorative qualities, a2/a2 milk vs. a1/a1 milk would bore most to tears, so I won’t delve into the depths.
Suffice it to say, in case there was any doubt, on following my “expert” advice on any topic, that although I am not a doctor, I do play one on tv. Caveat emptor.
I absolutely panicked when I saw the colostrum from our first cow Gert, that it had a slight pink line when the yellow cream settled to the top. Gert’s udder was massive and she gave almost 6 gallons a day when she freshened. I found out that it is called strawberry milk and it is when the udder engorges very quickly then some blood vessels burst, but it is not harmful to the cow, calf, or to us. Think of it as a rare steak, or just say no when offered colostrum ice cream. 😉
Annabelle did not have a pink line with either of her freshenings, but Miss Becca did, especially yesterday on milking her for the second time. You can see how much rich cream… colostrum has.
After a while it all rises to the top, with neon yellow cream, and a pink line.
Anyway, it does not bother me, and I am trying to come up with ways of preserving it, and the best way is to freeze it, so why not ice cream? I also make colostrum kefir, kefir cheese and butter with colostrum and it is fantastic.
I adapted the raw ice cream recipe from Nourishing Traditions, but we don’t like ours as rich as she makes it with all cream, so we usually use half raw milk and half raw cream. Colostrum is rich and creamy anyway, and so I used 2/3 colostrum and 1/3 cream. I found a jar of coveted cream in the freezer, as I thought I was out.
3 egg yolks
and 1 cup of cream separator cream, which is thicker by far, but you could use skimmed cream as well. Whisk in your mixer.
Whip until pretty firm.
Add one quart of colostrum.
one half cup maple syrup
and one tablespoon of vanilla
Of course it is nice to know what is actually in vanilla extract, so you can make your own with organic vodka (GMO’s don’t ya know) and good vanilla beans. Let it infuse for at least a month, and each time you use some, you can add in a bit more vodka.
Pour mixture in an ice cream maker until it sets up.
The consistency will not be as firm as regular ice cream, so pack it in jars and freeze.