I have been eating grassfed dairy for the last month or so. Knock on wood, I am doing ok with it! I have been eating local 100% raw grassfed cultured butter, cheese, colostrum, and non-local gjetost and sour cream.
I have really been enjoying it and feeling good, so far!
I wanted to try the grassfed dairy for multiple reasons. For one, it is very affordable for the calorie and nutrition provided. Since I am now retired, affordable nutrition is key! Also, it is high in vitamin K2, which I am hoping will help keep strong bones, teeth, and skin as I am passing through perimenopause. It is fairly easy to get from my favorite local farmer, and I love supporting their family business. Lastly, it is nice to have more variety. Otherwise I am sticking with beef cuts under US$5/lb, which are crosscut beef shank, short rib, tongue, heart, liver, and tongue.
Some ways I have been using the grassfed dairy:
1. Thin slivers of cheese with butter
2. Beef liver slices sauteed lightly in butter and colostrom
3. "Parfaits" made with sour cream, hot browned butter, and warm gjetost
4. Cheese soup made with butter, cheese, and colostrum
5. "Nachos" made from beefheart jerky with ground beef, cheese, and sour cream
I am also trying to make some пряжене молоко, Ukrainian baked milk. And ряженка, Ukrainian fermented baked milk (fermented with sour cream). I'll post back on how it goes! So far, I learned that colostrum or buttermilk do NOT work. The colostrum completely thickens, and the buttermilk splits and is very sour. But I will try regular raw milk next.
If the milk works out for me, that is very affordable! The dairy increases my carbohydrate intake some. But I add butter or sour cream for extra fat. Very affordable meal and my fat to protein calorie ratio is now up to 70-80/30-20!
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