Homemade Goat Milk Formula Recipe

Today I am sharing a wonderful recipe for homemade goat milk formula that I have used for my last 2 children who were sensitive to store bought formulas that contained cow milk. Nothing compares to breast milk, but this is, in my opinion, a great 2nd option if you are unable to breastfeed for a particular reason.
I am just sharing what has worked personally for our family. This recipe might not work for you, but I encourage you to try it if your baby suffers from cow milk sensitivities and colic. This formula has saved our family hundreds of dollars through the years. It’s nice to know what is in my child’s formula and that it doesn’t contain any high fructose corn syrup. This recipe has been modified from the Mt. Capra website.

This website has a newer and the original goat milk formula recipe available for download when you enter in your email. They also have a great question and answers page for all the questions you may have about using goat milk formula.

This is the recipe I use to make our formula:

To make 1 (8-ounce) bottle:

1 Tablespoon Meyenberg Goat Milk Powder (I purchase from Amazon or Vitacost)
1 teaspoon olive oil
1 teaspoon organic coconut oil
2 ½ teaspoons raw, organic turbinado sugar
1/8 teaspoon unsulphured blackstrap molasses


To make 2 quarts at a time:

8 Tablespoons Meyenberg Goat Milk Powder
8 teaspoons organic coconut oil
8 teaspoons olive oil
7 Tablespoons of raw, organic turbinado sugar
1 teaspoon of unsulphured blackstrap molasses

Heat filtered water on stovetop until very warm-hot. Add the goat milk powder, olive oil, turbinado sugar, and molasses. Using a wire whisk, stir until dissolved. Equally divide the mixture between 2 32-ounce containers. (I use 2 Rubbermaid containers with lids). Add room temperature filtered water up to 32 ounces in each container and shake well. I always wait and add the coconut oil to each bottle before heating so that it is easily divided, which would be 1 teaspoon per 8 ounce bottle. You may add the coconut oil while warming on the stove, but it tends to always set up and is hard to divide among the bottles.

I also would give our babies infant vitamin drops (400 IU) each day, ¼ tsp. NutriStart Multivitamin Powder, and 1/8th-1/4th tsp. of infant probiotic powder mixed with baby food once they are old enough to take baby food. I would add the probiotics and vitamin d drop to a tiny amount of formula in a separate bottle to make sure it was taken. If I added it to a full 8 ounce bottle and they didn’t finish it then they wouldn’t get the full benefits of the probiotics and vitamin.
I have used this formula successfully on my last two children and they have always been in the 50-80% for weight and 90% for height. Let me know if you decide to try it and how it works for your family!

Favorite Fall Recipes

 

Thought I'd share some of my favorite fall recipes. If you have any favorites, please leave your link in a comment.  I love trying new recipes!

Pumpkin Pancakes:

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 T. melted butter
1 egg
1 cup buttermilk
1/3 cup canned pumpkin

In a medium sized bowl, mix flour, sugar, baking powder, and soda. Whisk in egg, buttermilk, pumpkin, and melted butter. 
I always double this recipe because this makes only about 6 pancakes.  My kids love anything with pumpkin in it!

Pumpkin Bread:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
2 1/2 cups all-purpose flour
1 cup whole-wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger

Preheat oven to 350 degrees. Grease and flour three large loaf pans. In large bowl, mix pumpkin, eggs, oil, water, and sugar until well blended. In seperate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture and mix until blended.  Pour evenly into pans. Bake for 50 minutes or until done.

We always top this bread with our cream cheese apple dip recipe listed below. Sooooo yummy!

The BEST Apple Dip:

8 ounces cream cheese (softened)
3/4 cup brown sugar
1/4 cup powdered sugar
1 Tablespoon vanilla or maple extract (I use vanilla)

Mix well and chill. Serve with sliced apples or other fruit of choice.  Can add a little coconut if you would like.


Apple Cinnamon Muffins:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 T. cinnamon
1 T. vanilla
1/2 cup oil- olive oil or vegetable oil
3/4 cup brown sugar
1 egg
1 cup plain yogurt
3 small or 2 large apples- peeled, cored, and chopped. 


Preheat oven to 375 degrees. Bake 21-23 minutes or until done. 
I sprinkle the tops of these muffins with brown sugar before baking.  These muffins freeze well!

Caramel Apple Dip:
8 T. butter
1/2 cup corn syrup
3/4 cup brown sugar
1 can sweetened codensed milk

Bring the first 3 ingredients to a boil.  Remove from heat and stir in can of condensed milk.  Transfer to a small crockpot and let simmer on low- stirring often.  It's done whenever it thickens and turns dark brown.  Serve warm with apples and hungry children!

Sugared Pumpkin Seeds:

2 cups pumpkin seeds (from 2 pumpkins- rinsed and dried completely on a baking sheet for a couple days)
1 egg white mixed with 1 T. water
1 cup sugar
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. salt

Mix seeds and egg white mixture. Add remaining spices and mix well. Spread evenly on a greased baking sheet and bake at 275 degrees for one hour, stirring every 15 minutes.

Overnight Applesauce:
6 peeled, chopped apples
1/3 cup sugar
1/4 cup water
1 cinnamon stick
1/2 tsp. vanilla

Place all in slow cooker on low. Cook covered for 7-8 hours. 

Pumpkin Spiced Latte

2 Cups milk
2 T. canned pumpkin
2 T. white sugar
2 T. vanilla
1/2 tsp. pumpkin pie spice
3/4 cup brewed coffee

Add coffee, milk, and spiced to crock pot and cook on high for 2 hours.  Whisk before serving.
Makes enough for 2 large mugs.


Apple Cider:
1 jug apple juice
1 T. cinnamon
1/2 cup honey
1 tsp. pumpkin pie spice
1 apple- thinly sliced
3 sticks cinnamon
1 orange- sliced

Place all in slow clooker and cook for 4-6 hours on low. This will make your house smell heavenly!

Pumpkin Pie Coffee Creamer:

4 tsp. cinnamon
2 tsp. ginger
2 tsp. nutmeg
1 tsp. cloves
1 tsp. all spice
1 cup non-dairy creamer
Mix all together and store in air tight container. Use as desired. 

Sour Dough Bread

I finally did it! I made a delicous (edible) loaf of sourdough bread!  This was one of the 12 things that I was hoping to learn this year. Thank-you to a kind friend who gave me some of her starter, which she said she begun in 1997.  She also handwritten the entire recipe for me! I couldn't believe how easy this recipe was and plan to make it every week. Yesterday I used the sour dough to make some bread as well as some coffee cinnamon rolls. I can't believe I finally found the perfect recipe and that I don't need a Kitchenaid mixer afterall to make a good loaf of bread.

I thought I'd share the recipe for those interested.

Sour-Dough Bread Starter

Ingredients:

Starter (first time):

1 cup warm water

1/2 cup sugar

1 package (2-1/4 teaspoons) dry yeast
3 Tablespoons instant potato flakes

First Time Starter Directions:

Mix warm water and yeast together until dissolved, add sugar and potato flakes. Let ferment on counter for 3-5 days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step. I would highly recommend trying to find someone to share 1 cup of their starter with you. It takes several loafs of bread before you get that real "sour-doughy" taste.

Feed the starter directions:
1 cup water
3/4 cup sugar
1/4 cup instant potato flakes
Place ingredients in a bowl and add entire starter and cover with a cloth napkin.
Let this stand at room temperature for 8-10 hours or more- it will start to bubble- you can even hear it!

To make the bread mix the following:
1 cup starter (that has just been out all day)
1 1/2 cup water
1/2 cup vegetable oil
2 teaspoon salt
1/3 cup sugar
6 cups BREAD flour

Mix well and put in a greased bowl.
Cover and let rise til double- this will take approximately 8 hours or more.
Punch down and put in 2 greased loaf pans covered by a cloth napkin and let rise again for 2-3 hours.
Bake at 350 degrees for 30-35 minutes. Pour remaining starter back in jar with lid in the refrigerator.

Turn out of pans onto a cooling rack. I rub butter or oleo on the top crst to keep the crust soft. This is the BEST straight out of the oven!

Sour-Dough Tips:

1. I feed my starter in the morning.
2. Mix up bread the night before and let sit on kitchen counter all nights in a cloth covered bowl.
3. Next morning it should be ready to punch down and put in loaf pans.
4. Cover with a cloth in the loaf pans and sit on the counter most of the day and should be ready to bake and eat by supper time.

Keep the unused starter in a clean jar in the refrigerator with the date on jar when you last fed it. (you can also write on a calendar) It needs to be fed at least once a week to keep active. If you dont want to make bread a particular week just feed the starter, let set out 10 hours then put it back in the refrigerator. This can also be used to make a double batch of bread at a later time. You always need to leave yourself at least a cup of starter or more in the jar.

Note: If you put dough in loaf pans and it should rise to big before you get home to bake it- punch down and let it come up to a rise again. It will be fine.

*You can also use the dough to make cinnamon rolls! I just split the dough in half and make 1 bread and 1 batch of rolls.

Easter Cookies!

EASTER COOKIE RECIPE!


Making cookies with your children
to teach the true meaning of EASTER!