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Making baby food - I have a couple of questions

axh2277axh2277
in Babies: 9 - 12 Months

We've decided when the time comes to make DS's food so that I can control what goes into it.  My questions are:

1.  what size food processor do you have ? Is a three cup suffiecent?

2,  If you mix formula or breast milk into it do you do that before you freeze it or do you just make the food and freeze it and then add the formula or breast milk when you are defrosting it ?

TIA!

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Re: Making baby food - I have a couple of questions

  • Luckystar2Luckystar2 member

    1. I don't use a food processor.  I just started off mashing things to see if DD could handle the thicker texture and she has no problem with it.  I may need to use our processor for beans/peas but thats about it. 

    2. I don't add any liquid.  Like I said, she is ok with thicker mixtures so she doesn't need it really thinned out. Plus, I like being able to control the texture once its defrosted.  If it ends up being too thick I can just add water or BM. 

    Check out wholesomebabyfood.com, its a great resource

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  • Nicole&SteveNicole&Steve
    I have a small processor, 3 cups seems to be right.  I puree the food (I add water to thin out if need be).  I spoon into ice cube trays and freeze.  Every morning I take out all of the cubes she's going to eat for the day.  When it's time to eat, I add the cereal to the (defrosted) cubes and then hot/warm water.
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  • ironmommyironmommy

    1. I have a small food processor (Cuisanart bought at Costco for $25) but I haven't used it yet. So far I've been able to use a hand blender or fork for everything. I do think a 3 cup one would be fine.

    2. I haven't had to add any breast milk or formula except for yesterday when I mashed up a banana and added some formula to make it a little thinner. If you are going to add it, I would do it after you warm your frozen food.

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  • Mrs MannersMrs Manners member

    1. I have a 4 cup food processor and it's fine. There have been a few times when I've made lots of something and I've just pureed in two batches.

    2. If it needs moisture when I'm pureeing then I use the juice I steamed it with (except for a few veggies like carrots where that's a no-no). Things tend to be a little more "runny" after they're thawed so I leave them a little thicker when pureeing and then let them thaw and they're perfect (or you could add formula or bm after thawing).

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  • ebb7ebb7
    No answers, but I was curious how all the hospital tests went. (And I apologize if you posted this somewhere already...just hopped on the Nest now.)
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