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I got my recipe for raw cow’s milk formula from the Weston A Price website. I chose this one over goat’s milk because cow’s milk was more readily available to me, but I would have no problem with either one. Making my daughter’s formula only takes me about 20 minutes and I love that I know exactly what she is eating! No more unnecessary chemicals like with commercial formula! Additionally, I’ve noticed her eczema is improving now that she has been on this for about 2 weeks!
I get everything out on the counter before I start, and then as I use items I put away. There are so many ingredients, I found this to be the easiest way to keep track! I also set out all my milk containers. It’s much easier to put them in serving size containers instead of one or two large ones. This is because once you refrigerate, the cream and oils separate to the top and it’s very hard to redistribute without heating the whole thing.
I start with half the water on the stove on medium and add the gelatin and lactose powder. Heat, stirring frequently, until clear and dissolved.
Then I add the coconut oil so it melts. While that is heating, I put all the rest of the ingredients into a big stainless steel bowl, then add the other half of the water (room temp).
As soon as the coconut oil is melted, I add the hot mixture to the bowl and immediately blend with my hand mixer for at least 30 seconds to a minute. Long enough to make sure that all the dry ingredients aren’t lumpy!
I have also been adding a bag or two of frozen BM.
I usually do a double batch, and it lasts me at least 4 days. I put one days worth in the fridge and the rest in the freezer.
1/4 cup homemade liquid whey* (see recipe below) Note: Do NOT use powdered whey or whey from making cheese (which will cause the formula to curdle). Use only homemade whey made from yoghurt, kefir or separated raw milk.
*Homemade Whey makes about 5 cups. Homemade whey is easy to make from good quality plain yoghurt, or from raw or cultured milk. You will need a large strainer that rests over a bowl.If you are using yoghurt, place 2 quarts in a strainer lined with a tea towel set over a bowl. Cover with a plate and leave at room temperature overnight. The whey will drip out into the bowl. Place whey in clean glass jars and store in the refrigerator. If you are using raw or cultured milk, place 2 quarts of the milk in a glass container and leave at room temperature for 2-4 days until the milk separates into curds and whey. Pour into the strainer lined with a tea towel set over a bowl and cover with a plate. Leave at room temperature overnight. The whey will drip out into the bowl. Store in clean glass jars in the refrigerator.Source: Nourishing Traditions by Sally Fallon with Mary G. Enig, PhD.
Put 2 cups filtered water into a measuring cup and remove 2 tablespoons (that will give you 1-7/8 cups water).
Pour about half of the water into a pan and place on a medium flame.
Add the gelatin and lactose to the pan and let dissolve, stirring occasionally.
When the gelatin and lactose are dissolved, remove from heat and add the remaining water to cool the mixture.
These nutrient comparison tables were derived from standard food nutrient tables and do not take into account the wide variation in nutrient levels that can occur in both human and animal milk, depending on diet and environment.
* Vitamin A levels in human milk will depend on the diet of the mother. Nursing mothers eating vitamin A-rich foods such as cod liver oil will have much higher levels of vitamin A in their milk. Commercial formulas contain about 2400 IU vitamin A per 800 calories.
** Calcium and sodium values for homemade broth are not available.
*** Vitamin E values are derived from commercial vegetable oils. The vitamin E levels for homemade formulas will be higher if good quality, expeller-expressed oils are used.