So, what is this homemade, meat-based baby formula recipe, you may be asking?
From Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon, page 603 here it is:
- 3 3/4 cups homemade beef or chicken broth (recipe from page 122 or 124)
- 2 ounces organic beef liver (from a local farmer)
- 5 Tablespoon lactose
- 1 teaspoon infant probiotic (very good quality- you get what you pay for here)
- 1/4 cup homemade liquid whey (click link for instructions)
- 1 Tablespoon organic coconut oil
- 1 teaspoon codliver oil (I use Green Pastures)
- 1 teaspoon UNrefined sunflower oil
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon acerola powder
Here is my method for making this formula.
- I first made my bone broth, either chicken in the crock pot, or beef bone broth in a huge stock pot.
- Then collect all my ingredients and get out my measuring spoons for each.
- Start the broth on a simmer for cooking the liver. Here is my simmering broth:
- I slice the beef liver into strips and then cut it into about 1″ pieces so it cooks quickly.
- Next, I add the organic, grassfed beef liver to the broth. I Simmer for a few minutes, or until it is no longer pink.
|I know, it’s raw liver. That is pure, nutritious gold right there, y’all!|
- After it is cooked, I spoon out the liver and placed into the food processor. Then pour some of the liquid into the food processor with the liver. Puree it until it is liquefied (this will take some time- you’re liquefying a meat, so be patient! You need as much of the meat as you can get in the formula). *Be careful to let it cool some or you will have exploding beef liver juice flying all over your kitchen. Ask me how I know … Depending on how old your food processor is, you may need to upgrade to the Best Food Processor to ensure that you end up with a smooth paste. Outdated processors are great for chunky recipes and breadcrumbs, but with this recipe, you need a processor that will give you an even consistency.
- Strain the liquefied liver through a mesh strainer into a bowl with the rest of the broth. **Liver has an entire strip of some kind gristle running through it. You need to strain this out, which is why I run mine through a strainer. The gristle DOES NOT liquefy. I have read other tutorials that fail to mention that … and then I wondered why it wouldn’t go through the nipple of Mister’s bottle. You must strain out the gristle. Okay. Got it? Strain the gristle….
|My liver infused broth in a bowl, with some of my ingredients|
- Then I add in the amount of each ingredient the recipe calls for, and whisk it very well. I add the powdered ingredients first, so they can dissolve while it is warm. Then pour it into jars, using a wide mouth funnel for ease of filling the jars.
- One batch makes about 36 ounces, which at 8 months was enough for one day for my son. I made this in triple and quadruple batches, so I didn’t have to make it every day. My understanding is it will last 5 days in the fridge just fine. Ours certainly did. Do what you think is best.
- Shake it well before pouring each time. The fats (olive oil, coconut oil, and cod liver oil) in the formula will separate when chilled in the fridge, so shake, shake, shake. But be sure the lid is on nice and tight, or you will have a huge mess of beef liver baby formula all over your kitchen. Ask me how I know..
There you have it, how we make the homemade baby formula from Weston A Price and Nourishing Traditions.
This post may contain affiliate links.