Vanilla Bean Colostrum Ice Cream

1 Pint colostrum
¾ c sugar
Pinch salt
1 Vanilla bean- halved lengthwise, seeds urged out using a paring knife
1 c heavy cream
1 teaspoon vanilla extract

Place colostrum, sugar, salt and vanilla bean seeds and pod in a medium saucepan. Bring to a very low boil, immediately remove from heat, cover and let vanilla infuse for ½ hour.

Meanwhile place the remaining cup of heavy cream in a medium bowl set over an ice bath. Place a fine-mesh strainer on top.

After half an hour, slowly reheat colostrum custard, stirring constantly to dissolve and marry all ingredients. Once you reach boiling point, remove from heat and pour through the strainer into the chilled cream. Add the vanilla extract and vanilla beans, stir, and chill thoroughly before churning by following the instructions on your ice cream maker. (when you churn, remove the vanilla beans)

To turn this into an affogato, simply drench a scoop or two of ice cream in a shot of fine espresso. If you want to make an “affogato corretto,” which means affogato corrected, simply add a shot of alcohol to the dessert in addition to the espresso. Italians will use grappa or whiskey typically, but rum will also work well with this dessert.

Chaga, coffee, colostrum, butter, mesquite, chia seeds sea salt, whip in blender and bam!

Gynostemma tea, raw cacao, maca, tocotrienols, colostrum and berries in a blender

CHOCOLATE FUDGE! Melt butter in a stainless steel pan on low heat. Remove the pan from heat once the fat is liquid. Then add maple syrup, vanilla extract, and salt. Next combine cacao powder and colostrum 1:1. A bit of maca is good, too. I add stevia as well. Blend it all together with a spoon

Posu/Ginnu

What you need to have:

1. Colostrum milk – 1 cup

2. Whole milk(pasturised)- 1.5-2 cups

3. Sugar/Jaggery (Molasses) – as per taste

4. Saffron or Cardamom – as per taste

What you do with what you have:

1. Strain colostrum milk in a strainer and measure it since we will have maintain a certain proportion with respect to to whole milk. This happens to be on a trial and error basis. The reason being that the thickness of different breeds of cows or buffalos differ from each other. On mixing with the whole milk it would be as shown in the image below.

2. The mixture is then poured in small containers adding sugar, a string or two of saffron and is as shown in the image below.

3. Steam it in the cooker as you steam idlies withput placing the weight for 10 minutes. Insert a spoon to know if it is cooked and is shown in the image below.

4. If the mixture is cooked soft then cook the remaining mixture in a bowl adding required quantity of sugar to taste and saffron string and is as shown in the image below.

Store it in a refregerator and will remain afresh for more than 20 days.

Soyi Posu

A slight variation is to mix fresh grated coconut to a portion of the colostrum milk. We call it soyi posu, soyi being coconut in konkani.

What you need to have:

1. Colostrum milk-1cup

2. Fresh grated coconut-1/2 cup

3. Cardamom-5

5. Almonds and cashews – a few grated

6.Molasses/Jaggery-1/2 cup

1. Grate coconut, powder cardamom, crush mollasses and keep it aside.

2. Place a broad based bowl with milk, grated coconut and crushed mollasses together on a medium flame and cook it stirring occasionally until it mixes and solidifies and turns light brown.

3. Add powdered cardamom from step 1 to it, mix and switch off the flame. Sprinkle grated cashews, almonds etc for extra flavour.

On cooling enjoy it plain or even stuff it with bread and serve it to kids as some kind of a sweet sandwitch !

sirsi-010 Ready to serve Soyi Posu

How long it takes: 15-20 minutes

Number of servings: 2-3 people

Beestings Curd

2 pints [20 ounces] new milk
1 breakfastcupful [8 ounces] water
1 breakfastcupful [8 ounces] beestings

Heated quickly on a bright fire, makes about 1 1/2 pounds delicious curd. [We assume this means to bring close to the boil over a high flame until the mixture curdles.]

One teacupful beestings is equal to 2 eggs in Yorkshire puddings. And do they rise!

Beestings Puddings

To make 1 dozen small puddings, allow 3 tablespoonfuls batter to each tin. [Use a muffin pan for making large sized muffins or popovers.] Tins should be warm, bottoms just covered with melted fat. I use: 2 breakfastcupfuls flour; 1 breakfastcupful beestings; 2 tablespoonfuls water; 1 level teaspoonful salt; 1/2 pint [10 ounces] milk.

Mix flour and salt; pour in beestings and water. Beat out lumps, thin down with milk to creamy mixture. Bake in hot oven 20 to 30 minutes. As with Yorkshire puddings, do not open the oven door till they should be ready; it only wastes heat and may make the puddings go flop.

In case you should be tempted to use more beestings, don’t; you will get better results with less if it’s the first time you have tried them.

Beestings Tarts

Add 2 parts beestings to 1 part water and stir over a fire of stove till it thickens. Don’t let it boil. To this add 3 eggs [beaten], 1/2 pound sugar, a little nutmeg, currants , a little marmalade instead of peel, add if possible a small quantity of rum.

Line tins or saucers [tart pans] with paste [pie crust dough] and put a good filling of the mixture and you will find this delicious.
Beestings “New Cheese”

I wonder how many country women make that old-fashioned farmhouse dainty “new cheese”?

For this you fill a pudding-dish with milk from the second milking of a newly-calved cow. Heat 2 tablespoonfuls of syrup and add, stirring until thoroughly blended. Remove cream carefully from first milking and use to “top” cheese. Bake in a moderate oven until golden brown and firm to touch. (An oven suitable for a baked custard is just right.) New cheese made thus cuts in smooth, creamy slices, and is short and free in texture. Served with cream, it is a delicious change from the usual milk pudding.

N.B.–A too intense oven ruins the texture of new cheese, making it tough and leathery instead of tender.

Colostrum has a long history of use in the practice of medicine, especially in Ayurvedic medicine, and has been successfully used to treat a host of chronic diseases.

raspberry colostrum sorbet

Ingredients:

10-16 oz Frozen Raspberries (well frozen!)

3 heaping tbsp SurThrival Colostrum Powder

2-3 tbsp SurThrival Ghee (or coconut oil or cacao oil)

1 pinch Vanilla Bean Powder (optional)

5 squirts Omica Stevia (or maple syrup, honey, etc.)

1 pinch SurThrival Schizandra Berry Powder

Just enough Water to blend

A sprinkle of Cacao Nibs to top (optional)

Blend together in high speed blender.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 30-40 small squares (from 2 dhokla plates)

What goes in it:

Colostrum milk (Cow’s first milk after delivery) – 1 ltr
Milk, boiled- ¼ ltr
Sugar, grinded- 3 to 4 cups
Caradom powder- ¼ cup

How did mom make it:

Grind sugar in mixture.

Take colostrum milk in a cooking pot. Put grinded sugar in it and mix them well by stirring milk with spoon. Add your routine boiled milk to it. Stir well.

[Foodies Note: You add normal milk to colostrums milk so that bari turns out to be soft and yummy.]

Now take a dhokla cooker.

Pour down this mixture in different dhokla plates. Sprinkle a pinch of cardamom powder on the milk in each plate. Place them one by one inside the cooker.

Close the lid of the cooker so that it cooks inside the steam like you cook idli or dhokla. Let it cook for about 15-20 minutes.

Turn off the stove. Take out the plates and let it cool.

After it cools cut into squares.

Transfer them to a container and refrigerator for 2-3 hours.

Whenever you want to eat it just bring out the container form refrigerator and serve/ eat it. And store in refrigerator only.

COLOSTRUM GHEE BUTTER

Better Butter Recipe
• 1 small jar (1/2 lb) organic GHEE, softened at room temperature
• 1/2 cup olive oil, extra virgin, cold pressed
• 3 teaspoons friendly bacteria B.bifidum (suggest Bifidus powder)
• 3 teaspoons colostrum powder (suggest Colostrum powder)
• 2 teaspoons L-glutamine powder (suggest Glutamine powder)
• 6 tablets zinc carnosine (suggest Zinc Carnosine tablets), crushed to powder
• 1 tablespoon raw honey or agave nectar, organic preferred (OPTIONAL)

Mix with a whisk or food processor briefly until evenly mixed. Refrigerate. It will store in the refrigerator for about 2 weeks. Use 1–2 tablespoons. daily on warm food as a butter substitute. Good on warm vegetables, brown rice, and winter squash. Enjoy!