I made these four times today to dial in my ratios and came up with a way to keep everything truly raw and unpasteurized while using the gelatin. It’s a little unconventional but it has been working really well to set up my owls [another silicone mold will work as well.] I made these with the intention of helping me start my day and help me refuel throughout the day as a man who works construction in the South, often outside under full sun for hours at a time. So they are salty. The ½ teaspoon of salt seems to be a happy place of salty but not too salty. But I could see some folks wanting less salt if they aren’t used to the higher salt recommendations of the Weston A. Price Foundation or using salt to help with hydration during the sweaty summer days. The texture is a thicker creamy jello and I like it a lot. Making these little owls has been a really easy way to get some good nutrient density on the go, I’ll grab a couple as I head out the door for work or put a couple in my cooler to eat after lunch. Let me know if you have any questions or need me to clarify anything!
- 1 cup raw cream (I poured it off the top of gallon of raw milk from my herdshare, but raw milk will work too)
- 3 pasture raised egg yolks
- 2 tablespoons maple syrup (You can also add molasses too for the added minerals. I’ve added a couple droppers of liquid fulvic and humic minerals and to a few batches and I liked that too)
- ½ teaspoon himalayan salt (or to taste)
- ~ A thumb of frozen grass fed beef liver, grated, (about a tablespoon of frozen grated raw liver, or to taste) ( a microplane works really well for grating the frozen raw liver, I love this trick for adding liver to things like soup or scrambled eggs too)
- ¼ teaspoon cinnamon
- 3 tablespoons grass fed gelatin (I used Great Lakes Wellness and I love their gelatin)
- ¼ cold water to bloom gelatin
- ½ cup just boiled water
- In a bowl combine the raw cream, egg yolks, maple syrup, himalayan salt, grated liver, and cinnamon.
- Bloom 3 tablespoons of gelatin in ¼ cup cold water. You’re going to have to stir that pretty well, it’s going to be pretty thick, let bloom for five minutes.
- Pour the ½ cup just boiled water into the bloomed gelatin and stir well. Stir until smooth and all clumps are mixed in. At this point your gelatin mixture should be just warm and not hot. Pour gelatin mixture into your raw cream mixture and mix thoroughly.
- Pour into mold and let set up until firm in the fridge.
- You could easily withhold the cinnamon and add vanilla and molasses to make them more like Raw Milk Tonic found in Nourishing Traditions.