Homemade Baby Formula Recipe (with Dairy Free Option)
Homemade baby formula combines nutritionally dense ingredients like raw milk, whey, lactose, probiotics, cream, gelatin healthy oils and more.
Prep Time10 mins
Total Time10 mins
Servings: 36 ounces
- 2 cups whole raw cow’s milk preferably from pasture-fed cows
- 1/4 cup homemade liquid whey see recipe in "notes" 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.
- 4 tablespoons lactose
- 1/4 teaspoon bifidobacterium infantis
- 2 or more tablespoons good quality cream preferably not ultra-pasteurized, more if you are using milk from Holstein cows
- 1/2 teaspoon unflavored high-vitamin or high-vitamin fermented cod liver oil or 1 teaspoon regular 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 gelatin
- 1-7/8 cups filtered water
- 1/4 teaspoon acerola powder
Put 2 cups filtered water into a pyrex measuring pitcher 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.
Stir in the coconut oil and optional high-vitamin butter oil and stir until melted.
Meanwhile, place remaining ingredients into a blender.
Add the water mixture and blend about three seconds.
Place in glass bottles or a glass jar and refrigerate.
Before giving to baby, warm bottles by placing in hot water or a bottle warmer. NEVER warm bottles in a microwave oven.
NOTE: All non-perishable ingredients for this recipe are available here. Homemade Whey Recipe: 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.