View Poll Results: Have you ever had Colostrum
Yes, and it tasted better than it sounded
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Yes, but I was an infant!
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Kalvdans as a recovery food!
05-27-06, 10:40 AM
#1
Out fishing with Annie on his lap, a cigar in one hand and a ginger ale in the other, watching the sunset.
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Kalvdans as a recovery food!
This is a Swedish country recipe and when you get a load of the ingredients, you'll see why:
This is from a friend of mine's site called In My Swedish Kitchen
I know this will probably sound strange to most of you, but in the old days everything from what the animals produced was taken care of, and that also included that very first milk that a cow produce after having a calf, the colostrum.
The colostrum is high in protein, yellowish and it’s not suitable to drink, but you can actually use it in cooking.The translation for the title of this dish is Calf Dance. The texture is similar to scrambled egg, but the flavour is nothing like it.
Tradionally it’s served with lingoberry jam and milk.This is needed for one Kalvdans:
1 litre colostrum, mixed with a bit of whole milk
a little bit of salt
1 tblsp socker
1 tblsp grounded cardamom or cinnamon
Heat the owen to 302 degree Fahrenheit (or 150 degree Celcius).
Get colostrum from the second or the third time the cow is being milked. Mix salt, sugar and cardamom. Put the milk with the spieces in a pan, approx. 1,5 litre in size. Cook in a water bath (bain marie) in the oven for an hour or until the mixture have settled.
Serve with lingonberry.
This is from a friend of mine's site called In My Swedish Kitchen
I know this will probably sound strange to most of you, but in the old days everything from what the animals produced was taken care of, and that also included that very first milk that a cow produce after having a calf, the colostrum.
The colostrum is high in protein, yellowish and it’s not suitable to drink, but you can actually use it in cooking.The translation for the title of this dish is Calf Dance. The texture is similar to scrambled egg, but the flavour is nothing like it.
Tradionally it’s served with lingoberry jam and milk.This is needed for one Kalvdans:
1 litre colostrum, mixed with a bit of whole milk
a little bit of salt
1 tblsp socker
1 tblsp grounded cardamom or cinnamon
Heat the owen to 302 degree Fahrenheit (or 150 degree Celcius).
Get colostrum from the second or the third time the cow is being milked. Mix salt, sugar and cardamom. Put the milk with the spieces in a pan, approx. 1,5 litre in size. Cook in a water bath (bain marie) in the oven for an hour or until the mixture have settled.
Serve with lingonberry.
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. “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche
"We can judge the heart of a man by his treatment of animals." - Immanuel Kant
. “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche
"We can judge the heart of a man by his treatment of animals." - Immanuel Kant
05-11-11, 02:41 AM
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Has anyone tried using one of bain maries ( at about �124 + vat ) for cheese making. It has a variable temperature 30 to 90 deg C and I suspect would hold a fairly constant temperature. I could also tell my wife it would make a good addition to the kitchen when we have people over for munchies which would improve my chances of getting one......
Bain Maries
Bain Maries
