Core Colostrum Gummies Recipe

Prepare molds

Lightly grease silicone gummy molds or a shallow baking pan with about 1 tsp melted coconut oil. If using a pan, line with parchment for easier removal. Set molds/pan aside.

In a medium bowl, combine 1 cup colostrum powder and 1 tsp vitamin C (if using). Stir briefly to break any lumps. This keeps the colostrum from clumping when liquid is added.

Pour 1 cup cold water into a small saucepan. Sprinkle 6 tbs gelatin evenly over the surface and let sit (bloom) for 5–8 minutes until the gelatin softens and swells.

While gelatin blooms, warm 1 cup fruit juice or concentrated puree in a separate small saucepan or microwave until steaming but not boiling (about 120–140°F / 50–60°C). Warming helps dissolve ingredients and preserves bioactivity better than boiling.

Add 3 tbs honey or maple syrup, 2 tsp fresh lemon juice and a pinch of sea salt to the warmed juice. Stir until liquid is homogeneous.

Place the saucepan with bloomed gelatin over very low heat. Stir gently until the gelatin fully dissolves into a clear liquid (do not boil; 2–4 minutes). Remove from heat.

Slowly add the warmed juice/sweetener mixture into the dissolved gelatin, stirring continuously to combine. Ensure mixture is smooth and uniform.

Allow the mixture to cool slightly (about 1–2 minutes), then whisk in the colostrum powder mixture a little at a time to prevent clumping. Continue stirring until the colostrum is completely dissolved and evenly distributed. Work quickly but gently to minimize heat exposure to colostrum.

Taste and adjust sweetness or acidity as desired by adding small amounts of honey or lemon juice. Keep total volume consistent.

Using a small ladle or dropper, fill silicone molds with the gummy mixture. If using a pan, pour in and spread evenly to a 1/4–1/2 inch thickness. Work quickly before the mixture begins to set.

Allow molds or pan to come to room temperature for 10–20 minutes, then transfer to the refrigerator. Chill for at least 2 hours (3–4 hours recommended) until fully set and firm.

Once set, remove gummies from molds. If you used a pan, lift the set sheet with parchment and cut into bite-sized pieces with a sharp knife or cookie cutters.

For a dry finish, toss gummies lightly in 2 tsp cornstarch or tapioca starch to prevent sticking. Shake off excess. Alternatively, leave them plain and store immediately.

Store gummies in an airtight container in the refrigerator for up to 10–14 days. For longer storage (up to 3 months), freeze in a sealed container. Thaw in the refrigerator before use.