Spencer’s goat milk formula (originally posted on Corn Allergy & Intolerance Facebook Group)
Based on recipes from the Weston A. Price Foundation and foodforkidshealth.com)
Allergies at the time of this recipe: corn, dairy, coconut, peanut.
Makes 36 oz, prep time 10-15 min per day.
2c whole fresh goat milk — RAW, found our farm on localharvest.org
1 7/8c filtered water (2 cups minus 2 tbsp) — I use Reverse Osmosis filtered water ONLY.
1/4 liquid (goat) whey — from our goat farm, can be strained from organic goat’s milk yogurt (redwood farms at Whole Foods) also.
4 tbsp organic sugar — florida naturals organic
2 tbsp goat cream — from our goat farm
1/4 tsp infant probiotic — klare labs infant probiotic
1tsp cod liver oil — Nordic Naturals orange flavor
1tsp avocado oil — Spectrum Organics (WF)
1tsp extra virgin olive oil — Kirkland (Costco)
2tsp organic red palm oil — Tropical Traditions. ** this was a replacement for coconut, as he couldn’t handle it for a while, eventually he was ok with coconut and we switched back to coconut- this was a MUST HAVE in the recipe for the medium chain triglycerides.
2tsp gelatin — knox
1/4tsp acerola powder — I never found a brand he tolerated, so I just nixed it.
1tsp liquid iron — Kirkman labs chelated liquid iron
8 drops of CWS multivite – Pharmax brand
Directions: Add gelatin to water and heat gently until gelatin is dissolved. Add red palm/coconut oil until melted. In blender, add milk and whey first, blend. Then add oils and powders. Blend for 10 seconds before adding the sugar mixture. Once you add the sugar mixture, blend on “batter/soups” setting. Keeps 24h in the fridge. Can be frozen for travel or emergencies.