Now that little A is over a year old, we’ve really been serious about offering solids. While he does eat some, he is a HUGE boobie baby, and would be completely content with eating nothing but breastmilk all day long.
A few months ago, he would downright refuse solids. I’d always heard the old saying ‘Up until one, food is for fun’ and with his growth in check, I saw no reason for pushing it. Lately, he’s been coming up to us and signing to ‘eat.’ I try and put him in his high chair with food in front of him 4-5 times a day.
As much as he’s been enjoying eating lately, most of the time nothing gets swallowed unless it’s of a smoother consistency. A week or two ago, we decided to introduce him to yogurt and see how he did. After some research, we decided on Stonyfield’s Yobaby yogurt. He LOVED it. But, his body didn’t For the next 2 days, he was really nauseous, and threw up several times. I tried one more time just in case, and same result.
So that was out.
I’d never heard of it before, but I wanted to give breastmilk yogurt a try.
I needed 32 oz of breastmilk, and a 5 g yogurt starter. And, a lot, a lot of reading.
I wanted to keep this yogurt raw as opposed to boiling, because I knew that boiling breastmilk was a no-no. I slowly, very slowly, (over the course of an hour) brought the temperature of the milk up to 100F. I did this by filling a crockpot with water, putting a bowl of water inside, and putting the jar of milk inside the bowl. This ensured that the water around the jar didn’t get too warm, and the jar never touched the bottom of the crockpot.
After reaching 105F, I took about 1/2 c. of milk out of the jar. I used the milk to mix my yogurt starter to be sure that it all dissolved and there were no clumps. Add that milk back to the jar.
I kept the yogurt between 105F and 110F for about 24 hours.
I monitored the temperature EXTREMELY closely, and the yogurt still came out watery and, at first, I was extremely disappointed. I did read that, at this point, gelatin could be added to the yogurt to thicken it up. Instead, I decided to let it sit on the counter for about 2 hours at room temperature. I then transferred it to the freezer for 30 minutes, and then put it in the fridge.
The next morning it a LOT thicker. Not exactly yogurt consistency, but I was much happier with it.
To add some flavor, and a little more texture, I tossed some in a jar with spinach, banana, dates, and cinnamon.
Little A couldn’t get enough!
I’m thinking next time I’ll just make a breastmilk kefir. Stay tuned!
Until next time,
Author: Savannah Baker
Savannah is a full-time mom of one, and can often be found outside on one of her various adventures. She enjoys carving her own path through natural and holistic living, as well as discovering ways to use food as medicine.