Steamed and stewed colostrum
Overview
My family now buys fresh milk every day from cows raised by farmers. After drinking fresh milk, I don’t want to drink the boxed milk at all. I feel that the original fragrance of milk is very weak. It doesn't have the natural flavor of fresh milk. Because I have been buying milk from this company for a long time, I am familiar with the farmer. His cow has just given birth to a calf in the past few days. The colostrum in the first three days has high nutritional value and contains a large amount of immune factors. But because the output is very low, it is rarely sold, and only old customers will give it to them. I made it yesterday for the first time. After steaming it, it was so thick, thicker than tofu. But I didn’t take any pictures at that time. I took the second day of shooting today and continued to steam. Still very thick. Colostrum cannot be boiled because it contains a large amount of enzymes and will clump when cooked. However, it is smooth, tender and nutritious when steamed. Although the price is three times the usual price, I personally think it is worth it. And it is rare. It just so happens that my mother-in-law also needs more nutrition, so it is best for the elderly to eat.
Tags
Ingredients
Steps
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The colostrum we buy is yellow in color, unlike ordinary milk which is always white. Pour into a porcelain bowl. You can add sugar if you want it sweet, but I like the original flavor without adding any sweetness.
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After the water in the pot boils, put it into the steamer
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Cover the pot and use a spoon to prop up the lid so that there is a slight gap so that steam does not flow into the bowl. There is no need to cover the bowl with plastic wrap. After all, plastic wrap isn’t safe either.
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Steam over medium heat for 8 minutes, do not open the lid and keep warm for 5 minutes. After opening it, I gave my mother-in-law a bowl while it was still hot. There were only two bowls when I took the photo.
