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Does anyone have suggestions how to use clostrum milk?

Are you gone be aging the cheese and feeding it back to the baby in two years?

I cant imagine it being different then any other milk, its low in fat and high in protein so you will get perhaps slightly better yeild.

It's drastically different. It's thick (especially at first), minerally-tasting, and generally isn't so good for flavor development. Some people like it, though.

I always feed it to the kids, and freeze some early colostrum after pasteurizing from older does in case a doe dies and I have to rescue kids. The mixed milk that comes from the first 2-8 days I  feed to the kids.

Thanks for your replies.  I have heard in Europe that it is valued commodity.  I have heard that some make some type of soft cheese from it.  I tried to make cottage cheese last year from cow clostrum.  It was not something I would die for!  It tasted very strong and chickens got it. 
We do freeze it on emergency basis too.  I just wondered about human consumption. 

I drink my goat's colostrum. It is very good for you.

Good to know.  I will try goat clostrum.  We should have couple kid this summer.  What about sheep clostrum, anyone?

All colostrum is good for you (from healthy animals). It's loaded with protein, fat, and minerals. If you like the taste, eat it or make something with it.

When I have extra colostrum, I'll allow the cream to rise and make butter with it. Sort of a super super food. 

Kristin

There is a recipe called Beestings Pudding that uses colostrum milk from a goat or cow.  It is a Finnish delicacy I believe.

Bonnie