LOL, what Can I say, I love eggy pie, typically this is made with beated eggs, milk, a bit of nutmeg, or pumpkin pie spice, a touch of suger, a tbsp of flour and beat together and its a make your own crust custard type pie.. Its wonderful for anyone that’s not feeling well or for those with not alot of teeth or a upset tummy..

So when I went looking for recipes to use the Extra Colostrum, I was very pleased and surprised to see recipes for making custard like puddings, and cheese’s..

http://www.westonaprice.org/food-features/cooking-with-colostrum

The other thing that caught my eye was that it can be used to replace eggs in setting a dish, and that 8 oz’s is like two large eggs.. you know that when farm gal reads something like this, she has to see if its true or not..

So late this afternoon I whipped up a batch of eggless Eggy Pie..  I used two cups of sheep colostrum milk, 2 cups of regular sheep milk, 2 tbsp of sugar, 1 heaping tbsp of flour, a pinch of salt, and a good sprickle of pumpkin pie spice with some fresh grated in nutmeg, all whisked together and put in a slow over and baked for 40 min and O my, so pretty, can’t wait to taste it..

Well, they say that the truth in the tasting and in that regards there are few things to share, first, yes it will indeed set a dish like eggs will and do it beautifully!

Second, this is not eggy pie in taste, in fact this darn near made a cheese pie all on its own.., I am so going to make the cheese recipe using some of my other jars of the colostrum milk, I think I want to try making Finnish Sqeaky cheese. I only have two more milkings from my girl before we move over to full milk and I am hoping to make a small try of a few different things while I have the chance, it will help me figure out what I want to do with the extra from girl.