Urban residents need to explain what colostrum is. This is a product that even peasants rarely indulge in themselves and their children. And why? Yes, because this product does not always appear, but only a few days before and a week after cattle lambing. A thick, sticky vanilla-colored liquid that is sucked by a newborn calf, kid or lamb in her mother, and 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 was ill with. In this article, we will consider the characteristics of the product, as well as how to cook colostrum. Since it is a rare guest on the shelves of the dairy market rows, we will also give a dessert recipe whose taste is as close to natural as possible.
What happens colostrum
The body of a female mammal before the most labor pains begins to produce 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 elapsed after delivery. Black colostrum is milk yield immediately after lambing. Yellow is milk that is received after the first feeding of a newborn. This product is considered a great delicacy among Kazakhs. It is boiled and served as a curd sauce for boiled meat. And finally, white colostrum. This is what all subsequent milkings are called up to about ten days after delivery. If you boil white cow colostrum, it will turn into a tender, slightly sweet curd. Below we will tell you how to make a delicious dessert from this predecessor of milk. But first, consider the qualitative characteristics of this food product.
Colostrum: benefits and harms
The evolution of mammals itself has predetermined the priceless qualities of this product. Newborn animals gain weight and stand on their feet in the very first days of their lives. In the thick liquid that they suck, there are a lot of proteins and serum albumin. However, colostrum has less lactose and fat than milk. Therefore, this product does not cause allergies. Colostrum has all the vitamins necessary for health plus the so-called "growth factors." Antitoxins and immunoglobulins provide an invisible defense for a small creature. There are so many proteins, interferons and endorphins in colostrum that this product is used as an additive in the nutrition of athletes. The milk precursor helps to quickly build muscle mass, regenerate damaged tissues, and strengthen immunity. Therefore, colostrum is prescribed to people weakened by illness or injury. In addition, enzymes have been found in the product that help to easily absorb fats. They enrich the intestinal flora, trigger the digestive system of a newborn animal. Thus, colostrum is a true elixir of life. What about the harm? It has not yet been identified. Unless people obsessed with maintaining harmony should remember that the caloric 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 underdeveloped. And in Ukraine, from the "first milk" make a very tasty cheese - ghoul. This product differs from feta cheese in cream color and a delicate, rich taste. Colostrum is a storehouse of nutrients. In goats, normal milk appears already three to five days after lambing. A short colostrum release period also makes this product scarce. But no less valuable. It contains all vitamins, immune bodies, globulins, proteins. But colostrum goats are quite unpleasant in taste. Some people freeze it and then take it as a medicine. Due to the large amount of protein, goat colostrum can be fried. There will be a good taste of "fried eggs." Colostrum colostrum is in great demand in our country. It is not only healthy, but also incredibly tasty. You can just drink it like fresh milk. But the peasants have long been preparing a delicious dessert from it, baking the product in a Russian oven with sugar and eggs.
Colostrum: a recipe for our grandmothers
In January or February, peasant farmsteads usually held calving. And the cows appeared colostrum. This meant that the local kids had been waiting for a treat all week. On the first day of the appearance of the calf, the mistress mixed morning, afternoon and evening milkings. It turned out one and a half or two liters of colostrum. First, the hostess beat eggs (five to six pieces) with a glass of sugar and a pinch of salt. 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 with sugar for taste. Then we pour colostrum into the mass. We work again with a whisk or 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 goodies can vary. If kept in the oven for about fifteen minutes, you get a gentle souffle. A half-hour heat treatment will turn colostrum into a kind of biscuit.
Cooking dessert in a modern kitchen
Is colostrum really a delicacy accessible only to owners of the Russian stove? No, it can be cooked in a conventional gas or electric oven. And even in the bread maker! What is needed for this? The same traditional set of products. Beat eggs with sugar, vanilla and a pinch of salt. Pour colostrum into the mass of cow. The recipe offers us to use not a pan, but a thick-walled cast iron or a frying pan with high walls. Attention: the mass during baking will increase in volume by about a third, so you need to take the dishes of the appropriate size. The most important thing in making dessert in the oven is a well-heated oven. The temperature should be kept at a level of 180-200 degrees, so that the proteins contained in the colostrum, "seized" immediately. Bake dessert should be half an hour. We check the readiness with a speck, as with a regular test. The biscuit will have a creamy crust, and a porous structure will be visible on the slice.
If there is little colostrum
Since this product is rare, it is difficult to get hold of it (especially for urban residents). But if we got even a liter of colostrum, you can prepare a large amount of dessert. True, the recipe is slightly different from the traditional one. After all, we make up for the lack of colostrum with ordinary milk. It is better to use farm, whole, with a minimum of technical treatments and chemical additives. We mix both products: colostrum, milk - in a proportion of one to two. Set aside at room temperature. Let us now beat the eggs. But the proportions are already 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. Beat 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 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 "gossip on inventions of cunning" is appropriate. Here are two recipes for making a delicious caramel dessert without colostrum. We need condensed milk. The success of a business directly depends on its quality. It should not be boiled. In addition, without vegetable fats. Check the label to see if the product meets GOST. So, recipe number 1. Five or six chicken eggs, slightly beat with a fork. We breed them with a liter of ordinary store milk and a can of condensed milk. Knead. We put the saucepan in a stove preheated to 250 degrees. We hold there an hour and a half or a little less.
Another recipe
Preparing colostrum in this way is not much different from the previous one. Just the proportions are slightly different. The taste will be more like an egg souffle. It will take the same amount of condensed milk - one jar. Take a little more milk - 1.25 liters. But we will not regret the eggs: we take a dozen. Mix the ingredients. Bake the souffle at 250 degrees without a lid until golden brown (about two hours). After the dessert has cooled, transfer it to the refrigerator.