Cooking With Colostrum
Faced with a pint of raw cow’s colostrum at the farmers’ market last week in Santa Monica, I found it hard to not to say yes. So there I was with this pricey elixir and no idea what to do with it.
Colostrwhat? Colustrum is the first milk of a lactating being. In this case, a cow. It is packed with nutrients and antibodies. The only colustrum I’d seen before was my own, and believe me, I didn’t cook with it.
I emailed my friend Nina Planck, figuring if anyone knew, she would. No dice. I started googling around, and found just a few references. Googling “colostrum recipes” mostly yields formulas for making a colustrum substitute for just-born calves.
I set out to make a pudding I found on an Icelandic cooking website, but ended up making cheese. The recipe, for those of you who care, will be posted tomorrow.
In the meantime, I’d love to hear if anyone has experience cooking with colostrum. And don’t just say “ewww.”