Core Colostrum Gummies Recipe

Mold preparation

Lightly oil silicone gummy molds with the neutral‑flavor oil using a pastry brush or clean fingertip and dust very lightly with cornstarch/tapioca if you want a non‑sticky finish. Set molds on a small baking sheet for stability.

Bloom gelatin

Measure 1 cup cold filtered water into a medium heatproof bowl. Sprinkle 8 tbs unflavored gelatin evenly over the surface and let sit undisturbed for 5–10 minutes until fully absorbed and bloomed (spongy texture). If using extra gelatin for firmness, sprinkle the additional 1 tbs on top to bloom together.

Transfer the bowl with bloomed gelatin into a larger shallow pan with gently simmering water (double‑boiler). Keep heat low — colostrum is heat‑sensitive, so avoid exceeding about 110–120°F (43–49°C) when active colostrum powder is added later. Stir gelatin gently until it fully dissolves into a clear liquid (about 3–5 minutes).

In a small saucepan off direct heat, warm the honey gently to loosen (do not boil; 95–110°F / 35–43°C is ideal). Stir in the fresh lemon or orange juice and vanilla. If using powdered fruit or monk fruit, dissolve it into this honey‑juice mixture.

Once the gelatin is fully dissolved and the honey mixture is warmed and combined, remove both from heat. Allow temperature of the gelatin/honey mixtures to drop briefly so the combined mix is no hotter than 110–120°F (43–49°C). Use an instant‑read thermometer if available.

Whisk the warmed honey‑juice‑vanilla mixture into the dissolved gelatin slowly to create a smooth base. If using sunflower lecithin, add it now and whisk to emulsify.

Measure 1.5 cups grass‑fed colostrum powder into a small bowl. Slowly add 2–3 tbs of the warm gelatin/honey liquid to the colostrum and whisk into a loose slurry to prevent clumping. Then fold the colostrum slurry back into the main batch, whisking gently but thoroughly. Ensure the combined mixture remains at or below 110–120°F (43–49°C) to preserve colostrum bioactivity.

If using citrus pectin, sprinkle it in now and whisk quickly. Note: pectin sometimes needs a small amount of sugar and heat to gel; use minimally and keep temperature low to protect colostrum, or omit if concerned.

Working quickly, transfer the gummy mixture into a heatproof measuring cup with a spout or use a silicone squeeze bottle. Fill the prepared silicone molds to the top. Tap the mold tray gently on the counter to release any air bubbles.

Place the filled molds in the refrigerator on a flat surface. Chill for at least 2 hours, preferably 3–4 hours, until fully set and firm to the touch. For a slightly chewier texture, chill overnight.

Carefully pop gummies from silicone molds onto a clean tray lined with parchment. If desired, lightly toss gummies in a dusting of cornstarch/tapioca to reduce stickiness, then shake off excess.

For best texture and stability, let gummies cure at room temperature on a wire rack for 12–24 hours (if humidity is low). This helps them firm and develop chew without refrigeration.

Store gummies in an airtight container in the refrigerator for up to 4 weeks. For longer shelf life, store in the freezer for up to 6 months, thawing in the refrigerator before use. Label container with date and any batch details.