What's in your silo

[Donald M Lance]

on 5/10/02 7:24 AM, Jan Ivarsson TransEdit at jan.ivarsson at TRANSEDIT.ST
wrote:

> Donald M. Lance wrote
>> The quantity and the taste of the milk change as the birthing date
>> approaches.  There's an optimal time to let the cow go >dry (simply by not
>> milking her) so that her system makes its necessary adjustments to feed the
>> newborn calf with
>> wholesome new milk.  For a couple of weeks after the calf is born, the cow's
>> milk isn't good for human consumption (taste, >texture).  Then the milk
>> gradually becomes good for people as well as calves.
>
> Well, it seems that you never had the privilege of tasting "beestings
> pudding", one of the most delicious milk courses existing.
>
> It is made from beestings with sugar, cardamoun and cinnamon, cooked in a
> baking-tin placed in a water-bath. The consistence is slightly jellyish. It is
> served as a dessert with jam or fruit-syrup sauce and whipped cream.
>
> Jan Ivarsson,
> jan.ivarsson at transedit.st
>
Now that you mention it, I've heard of beestings pudding but did not know
particulars other than that it is made from new milk.  I never knew of
anyone who made it.
DMLance