Cow's colostrum: how to cook and what is made from it, nutritional value

Only gourmets know how to cook cow colostrum. It is not freely available in stores, it is difficult to buy it. The cow gives colostrum immediately after the birth of the calf. After 5 days, the excretion of this product ends, the animal produces milk. Colostrum is excreted in small amounts and is a brackish, light brown liquid.

Nutritional and energy value

Cow excretion contains a unique composition of vital components. The composition of the product has no analogues in nature. Includes:

1. Interferon is an antiviral agent.
2. Lysozyme is a natural antibiotic.
3. Immunoglobulin.
4. Cytokine increases the protective function of the immune system, produces immunoglobulins, reduces pain response.
5. Prebiotics have a positive effect on the digestive, gastrointestinal systems.
6. Lactoferrin has antiviral, antibacterial, anti-inflammatory functions.
7. A substance that helps tissues to activate growth.
8. Endorphin - the hormone of joy.
9. Micronutrients that improve brain function.

In order for the product to have a low calorie content, it is better to make it without sugar. The calorie content of cow colostrum decreases every day. The energy value of the composition in 100 milliliters:

Proteins, gr. Fats, gr. 1,7 1.7 38027.631.7 1347527 ,631,7 135 13

Carbohydrates, gr.		1	150	27,63
13		2	110	27.63
13
		70	27.63	1.7

Composition proteins are easy to digest, similar in composition to whey. The antibodies to diseases contained in it pass to the calf. Adults and children are encouraged to use colostrum as a general tonic that has a beneficial effect on the immune system and the digestive system. The body's susceptibility to the negative effects of fungal, bacterial and viral infections is reduced.

What can be made with bovine colostrum?

Dishes prepared from this product are varied. These are casseroles, cheeses, soufflés, desserts, puddings, condensed milk. The raw composition is heavy food, so it can be baked. The process of baking with a Russian stove has been known since ancient times.

Village women used this recipe and got a casserole that is he althy.

Currently, the product is baked in the oven and multicooker, adding eggs, sugar, butter to the composition. The finished dish is porous and airy, light brown in color, tastes like a milk soufflé. A dessert prepared using a slow cooker does not have a golden crust, but is no less tasty. Eggs are mixed with sugar, beaten thoroughly, colostrum is added. It takes about an hour to prepare the dessert, heating the oven to 180 degrees.

Condensed milk can be made from colostrum. This will require 1.5 liters of product. The mixture is kept in a water bath for about an hour, gradually adding 350 grams of sugar and waiting for it to dissolve completely. After that, the resulting mixture is kept on low heat.

You must not allow the formation of foam, otherwise the milk will run away. After cooling, the condensed milk is ready to drink.

Cold cheese is made from colostrum. For its preparation, cow's milk is brought to a boil, then it is curdled by adding colostrum. Products are folded. The resulting mixture is cooled and filtered through gauze. After that, put in a colander for a day. To speed up the process, oppression is added after 7 hours. This allows the cheese to harden and the whey to drain. Ready cheese is slightly sweet, he althy and tasty.

Product storage rules

To collect a valuable product, you need to consider the following.

1. Wash the udder and prepare it.
2. The product storage container must be dry and clean, no more than two liters in volume.
3. Colostrum of cows after the second calving to check for the content of immunoglobulin and the Jonas virus. In primiparous heifers, this may not be done.
4. Do not take colostrum from cows with mastitis.
5. Product containing traces of blood is not suitable for consumption.
6. One container only stores colostrum from one animal.
7. Sign the collection date on the container.

The product must be consumed within 24 hours, after cooling it to 4 degrees. Shelf life in the refrigerator - 7 days, in the freezer - 1 year at a temperature of minus 23 degrees.

Before using the frozen composition, it should be thawed. For this, room temperature is suitable. If you need to defrost faster, use a microwave or water bath. The heating temperature should not exceed 45 degrees, otherwise useful antibodies will lose their properties.

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