Home-Made Baby Formula (Class Notes)

Conventional Baby Formulas

• Denatured proteins – The body can’t recognize these proteins, fights them and it causes auto-immune dysfunction.
• Rancid oils- cause inflammation in the body. All cells are made up of fats. Fats take nutrients in to the cells.  Rancid fats/ oils disrupt and harm the body on a cellular level. They build poor quality tissues.  They contain free-radicles that thrash DNA and cells causing oxidative damage.
•  Genetically Modified foods- cause gut perforation and auto-immune dysfunction.
• Hormones- Disrupt baby’s natural hormonal balance
• Corn Syrup/ High Fructose Corn Syrup-  Promotes chronic disease
•  Synthetic vitamins and minerals-  Causes hyperactivity, ADD & ADHD
• Pesticides- Fat soluable and bio-accumulate in body fat

Home-Made Raw Milk Baby Formula

Breast milk is always the better and best option. I suggest that breast milk always be priority. In cases where mother can't lactate, home-made formula is the very best alternative. This video shoes in detail how to put this formula together. It makes easier to see someone do it first:

http://www.westonaprice.org/beginner-videos/baby-formula-video-by-sarah-pope-2/#chart

 Makes 36 ounces

Ingredients:

•2 cups whole, raw, grass-fed cow’s milk

•1/4 cup homemade liquid whey made from yoghurt, kefir or separated raw milk

•4 tablespoons lactose

•1/4 teaspoon bifidobacterium infantis (find it here)

•2 or more tablespoons good quality cream

•1/2 teaspoon high-vitamin fermented cod liver oil

•1/4 teaspoon high-vitamin butter oil (optional)

•1 teaspoon expeller-expressed sunflower oil

•1 teaspoon extra virgin olive oil

•2 teaspoons coconut oil

•2 teaspoons Frontier brand nutritional yeast flakes

•2 teaspoons Great Lakes gelatin (find it here)

•1-7/8 cups filtered water

•1/4 teaspoon acerola powder

Instructions:

1.Fill a glass measuring cup and to the 2-cup mark and remove 2 tablespoons. This leaves you with 1-7/8 cups water.

2.Pour about half of the water into a pan and heat on medium. Add the gelatin and lactose to the pan, stirring occasionally until they are dissolved.

3.Remove the pan from heat and add the remaining water to cool the mixture.

4.Stir in the coconut oil and high-vitamin butter oil and stir until melted.

5.Place the milk, whey, bifidobacterium infants, fermented cod liver oil, sunflower oil, olive oil, nutritional yeast, acerola powder, and water mixture into the blender.

6.Blend about three seconds then add cream and lightly pulse  for three seconds to combine.

7.Place in glass bottles or a glass jar and refrigerate.

8.Before giving to baby, warm bottles by placing in hot water or a bottle warmer. NEVER warm bottles in a microwave oven.

Raw Milk Baby Formula Ingredient Information

 Ingredients found at Radiantlifecataloge.com and grocery store selling whole foods

Gelatin: improves digestibility of formula. purchase online

Lactose: milk sugar added to mimick breast milk. Purchase online

Acerola tablets: Vitamin C. purchase online.

Biofito Bacterium: friendly bacteria probiotic for babies. Purchase online.

Nutritional Yeast flakes: Frontier brand

Fatty Acid Profile Oils:

• Fermented cod liver oil: http://westonaprice.org/cod-liver-oil/238-cod-liver-oil-basics . Purchase online
• Sunflower and olive oil: always choose expeller-pressed or cold-pressed. Purchase at Sprouts orWhole Foods

Other oils added to warm water

• Coconut oil: always extra-virgin, expeller-pressed. Purchase at Sprouts or Whole Foods.
•  High vitamin butter oil: (optionaly but highly recommended). Purchase online.

Whole, raw, organic, grass-fed cow’s milk-  

• Save Your Dairy at 25208 S. Higley Rd. Queek Creek, AZ 85242. 
•  Thursday/Saturday 8:30- 4:00.
•  Call in advance to reserve milk 4802794474

Liquid whey-

• Strain clear liquid from yogurt or kefir. Don’t use powdered whey or cheese whey.  To do this you can buy book Nourishing Traditions Cookbook, or find it online at www.thehealthyhomeeconomist.com/video-liquid-whey-and-cream-cheese/ .
•  Make it homemade from your raw milk or purchase some organic-grassfed (pasturized) yogurt from Whole Foods or Sprouts and separate out the whey.

Quality Cream- Find at grocery store such as Sprouts or Whole Foods.  Organic, grass-fed is best. At least purchase organic.

How to Make Whey and Cream Cheese from Milk Kefir, Raw Milk, or Yogurt

Homemade whey is a great item to have on hand for traditional cooking.  It is easy to make, and filled with probiotics! You can use homemade whey in a variety of ways, including:

1. to ferment condiments, like mayonnaise and ketchup
2. to aid in fermentation of vegetables, like pickles, sauerkraut, and kimchi
3. as a probiotic drink
4. as a great add-in for smoothies
5. to aid in soaking of grains, beans, and legumes to increase their digestibility and nutritional content

The resultant cream cheese is delicious and can be used in many ways, including:

1. as a spread on crackers with some sliced cucumber on top
2. mixed with a little honey and vanilla extract for an easy and  delicious dessert
3. as a wonderful food for baby

One can use either yogurt, raw milk, or milk kefir to make whey.  When using raw milk or milk kefir, the whey will be slightly cloudy, which indicates the presence of milk solids.  

Some people use cheesecloth to make whey, but most prefer to use a dish towel or a couple small cloth napkins. This results in whey that is more pure as the fine-weave of the cloth traps more of the milk solids. 

Homemade Whey and Cream Cheese

Milk kefir, raw milk, or yogurt

Equipment needed: Strainer or colander, small dish towel or cloth napkins

If you are using raw milk, let it sit out on the counter for 1-7 days until it sours and separates into curds and whey (it will take longer if the milk is very fresh and less time if the milk has been around for a little while).  If you are using milk kefir or yogurt, no additional preparation is needed.

Place the strainer or colander over a glass bowl.  Line the strainer with a dish towel or cloth napkin.  Make sure none of the cloth is hanging outside of the strainer; otherwise, some whey will drip out of the bowl.

Pour the raw milk (which has already separated), milk kefir, or yogurt into the cloth.  Allow to sit at room temperature for about 4-8 hours.  As it sits, the whey will drip out of the cloth and into the bowl.  Then push the cloth closed over the top and move it all to the fridge.  Let sit overnight.

In the morning, you'll find cream cheese in the cloth and whey in the bowl.  Store the whey and cream cheese in glass containers in the refrigerator.  The whey will keep for about 6 months, and the cream cheese will keep for about 1 month.

This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade and Real Food Wednesday with Kelly the Kitchen Kop!

Ginger Miso Salmon Marinade Recipe YUM!

I made this for a client who's goal it is to get in more quality nutrients each day for strength and energy.  It was a hit!  I don't cook meat often, but when I do, I do it right!
You might have to go the extra mile to find organic miso paste (I purchased mine at Whole Foods) and you will have to plan ahead to marinade the crap out of the salmon for 24 hours... but I promise it is worth it, because even people who don't like salmon love this recipe, and for a good reason! It's fantastic.

Ginger Miso Salmon Marinade

Feeds: 3-4

24 hour marinade time

Ingredients:

1 Tbsp organic white miso paste

2 Tbsp white wine

2 Tbsp organic soy sauce (or gluten-free taramari)

1 half thumb of ginger, peeled and grated

1 Tbsp honey

1 Tbsp butter (grass-fed, organic)

2 6-7 oz Salmon fillets (Wild-caught Alaskan)

Instructions:

Mix miso paste, white wine, soy sauce, ginger, and honey together in bowl.  Marinate salmon meat side down, covered in fridge for up to 24 hours.  

To cook, pre-heat oven to 400’F bake.  Transfer salmon, skin down, to a parchment lined baking sheet.  Add slab of butter on top of salmon.  Bake for 20-22 minutes.  Check every so often to see if salmon flakes when prodded with a fork, indicating it is done.

Notes:  I recommend letting the salmon marinate for 24 hours, because it turns out the best this way.  Many stores carry little 4 oz containers of white wine. I used pinot grigio, but any wine will work like mirin, chardonnay, ect.   I purchased my miso paste at Whole Foods.  Organic miso and soy sauce is important here with the aim to avoid genetically modified soy products.