Cooking with Breastmilk

Cooking with breastmilk doesn’t require a degree in culinary. Don’t let the term “breastmilk” throw you off your cooking game when considering how to use it. You could simply use what is leftover in the freezer or pump fresh for a specific recipe. There is no trip to the store required. The most straightforward way to use your milk would be by replacing the milk in any recipe -nut or otherwise-with your breastmilk. Do not throw away your remaining milk from the freezer. Get creative!

The World Health Organization recommends breastfeeding for a minimum of 2 years. While the American Academy of Pediatrics recommends breastfeeding for at least 1 year with both arguments that it is a preferential decision and no expiration of health benefits. Just to reiterate, the healthy milk you are successfully making, feeding, pumping, storing, using, etc. today doesn’t become incompetent on those milestones. These experts would like to see to it that all babies receive a minimum of this amount of time receiving breastmilk for health purposes.

Questions I am Asked Frequently

It’s absolutely normal to feel unsure of something foreign and have many questions. While pregnant, we spend the bulk of our time learning how the watermelon-sized baby will make it through the birth canal. We are not thinking too far ahead into the future of sustaining the little one. Definitely not considering what to do with the extra breastmilk in the freezer.

It is common to question what to do with your breastmilk, besides the obvious. Consider a few of these:

• What do I do with my frozen milk if I have no need for it?
• Isn’t breastmilk for babies-not toddlers?
• Shouldn’t we run out of milk when the baby no longer needs it?
• My freezer is full of breastmilk, and my baby has weaned- how do I discard it?
• What is the benefit of human milk in recipes?
• Wouldn’t the nutritional benefits be gone after 1 year?
• How do I get my toddler to drink my frozen milk?
• And many more questions!

Waste Not Want Not

When your breastfeeding journey began, I am quite sure you never anticipated a freezer full of your milk a year later. Although that may have been a dream! In the beginning, some moms work overtime to make a stash of “back-up” milk for fear of running out before the baby is the age she planned to wean. If you are a full-time working mother or exclusive pumper or someone who effortlessly can produce copious amounts, you can find these recipes helpful. Even if you’re not a pumper, put some of these recipes in front of a toddler and watch them chow down.

I know that sounds like a long time and a lot of work, but just because you stop pumping or feeding at the breast doesn’t mean you can’t keep giving a dose of “breastmilk antibodies” every day. This can give the little one a chance to fight off germs a little longer.

Health Purposes

As you are probably aware from my previous blog regarding the uses of breastmilk, the health benefits of this incredible liquid are not only good for the infant. The antibodies in your milk can heal many things, including sick people. Although, in my experience, feeding any ill family member human milk with their knowledge was met with fear and trepidation. I typically make smoothies or shakes and use the same recipe I know said person enjoys, then add a few ounces of breastmilk. No one knows the difference.

It can be convenient to share your extra milk with an older sibling whenever possible too. We know children can be germ magnets, and this is a practical, proactive way to help you both. If you don’t usually give any milk to your older child, you may need to hide it in something. On the other hand, if you are giving the toddler cups or bottles of cows milk anyway, why not give what you make for free? The kiddo gets the needed calories and fights off germs at the same time.

8 Cooking with Breastmilk Tips

1. Always use safe practices when storing, defrosting, warming, and feeding breastmilk.
2. Reheating the milk can sometimes change the smell, but it is safe to use.
3. When measuring breastmilk to replace cows milk, keep in mind that it contains less fat and may affect the consistency of the recipe.
4. Thawed breastmilk cannot be refrozen.
5. If needed, you can bring cold breastmilk to room temperature by putting in a warm bowl of water.
6. Sterilize all the equipment used to cook with.
7. Using frozen breastmilk is fine.
8. Never use the microwave for any breastmilk recipes.

Easy Recipes

• Popsicles-super simple to pour your milk into ice cube trays and place a pacifier or bottle nipple (if using) on top to freeze. Or put frozen ice cubes into a mesh teething bag. For a twist on this favorite, make a smoothie (keep reading), then freeze in the popsicle tray.
• Pancakes– make your favorite pancake recipe and replace the milk with your own. Even Bisquick, Aunt Jemima, etc. would work.
• Custard or pudding– you can always use your favorite go-to, including boxed jello. Just replace the milk with yours and adjust for more fat consistency. Here’s a popular recipe I use: 3oz breastmilk, 1/2c yogurt or healthy fat (coconut meat is excellent), 2 TBS chia seeds, 1c cherry chia jam (or whatever you like). Mix the 1st 3 ingredients and leave overnight. When ready to eat, layer with jam and serve. Sure to win a toddler.
• Add your milk to cereal-if you give your baby cereal of any type (baby food or otherwise), there would be no reason not to add your milk instead.
• Mashed sweet potato soup– tasty and easy. You could change the seasonings; however, you desire. 1.5c of cooked, mashed sweet potatoes, 5oz breastmilk, 1/4c applesauce (consistency), 2 tsp olive oil, cinnamon. Mix all together over low heat until desired consistency.
• Avocado puree-so simple for any age! Mash 1 ripe avocado with 1/2c breastmilk or until desired consistency. Feel free to add chunkier foods to the puree (fruit, veggies, etc.), or make a soup out of it with vegetables, meat, and extra milk. 
• Oatmeal- Make your favorite healthy crockpot hot cereal while you sleep. Add 1-2c breastmilk and choice of fruit when serving. Try my favorite:

 Whatever grains I have around-quinoa, steel-cut oats, basmati rice, buckwheat, millet, bulgar, barley, spelt, teff, sorghum, grits, chia seeds, rye, etc. Typically I add double the oats and quarter to half of everything else to the crockpot with 8c water, put on low for 4-6 hours. Honestly, I make this concoction frequently and haven’t found a blend I don’t like yet! I do add cinnamon, vanilla, maple syrup, and fruit for my own liking.

Favorite Recipes

• Ice cream– there are many recipes for ice cream. Still, this one is so easy and quick: 1 frozen banana, 1/2tsp vanilla, 1/2tsp cinnamon, 2oz of your milk; put in a blender, freeze, and you have a healthy treat. Or try this; 4TBS salt, 1/2c of your milk, 1/2tsp vanilla, 1TBS of sweetener (I use maple syrup, applesauce, or honey in the older child), 4c ice- blend to your texture preference and freeze.
• Smoothies-these are most famous for their simplicity. You can’t mess this up! Get creative! Any of your favorite smoothie recipes would suffice here. Here are a few front runners: 

1. FRUIT-1 cup of favorite frozen fruit, 1-2c of your milk (depending on desired consistency), 1/2c yogurt-or other fat (optional), 1/2tsp of vanilla, a pinch of cinnamon if desired- blend to your liking. 
2. PUMPKIN-1/2c silken tofu, 1/2c pumpkin puree, 1c of your milk, 3TBS of a sweetener of your choice, 1/2 tsp of pumpkin spice, 1c of ice, a pinch of salt- blend to your liking. 
3. VEGGIE- Blend 2 cups spinach, 1 chopped peeled apple, 1/2 cup silken tofu, 1/2c your milk and orange juice, 1 tablespoon each wheat germ, sweetener, and lemon juice, and 1 cup ice. 

• Sherbert– delicious for all ages! Don’t be afraid to keep it simple while offering a different fruit flavor occasionally. 3c your milk, 1/2c sweetener (optional), 1-2c frozen fruit (mango is excellent), 2 TBS lime, or lemon. Blend well and freeze. 
• Yogurt-My best friend loves this recipe. She has learned the art of doing it faster and more efficient each time. I also admired how she was able to give it any flavor and added nutrition whenever she was in the mood.
• Butter– Use your frozen milk to make butter in any flavor you wish. Makes a nice spread on crackers, toast, fruit, etc. Thaw frozen breastmilk to a slushy consistency, pour in a mason jar, and shake hard for 5-8 minutes really hard. Drain off liquid and add your flavoring; applesauce, cherry chia seeds, honey, or another sweetener– whatever works for you. Use your imagination!
• Cheese- I haven’t tried this myself but have heard other moms use this recipe. If you try it, please share results!

Be Flexible!

Ingenuity would go along way when those creative juices get flowing, but for those times you’re feeling inept, here are some extra tips! Cooking with breastmilk doesn’t have to leave you perplexed.

FAT: Remember that human milk has less fat than cows milk and may need adjusting in a recipe. As a thickener, here are some alternatives: coconut meat or oil, flaxseed, ground pumpkin, ground sesame & sunflower seeds, banana, sweet potato, legumes, chia seeds, and quinoa. Don’t be afraid to try small amounts of different ingredients to find the right texture.

SWEETENER: When it comes to sweeteners, honestly, you don’t really need them while they’re young! Use very sparingly and find the healthiest choices to avoid sugar overload before the kiddo is 3. DO NOT use honey in any recipe for a baby under 1-year-old- ever! Always use fruit as the first line of defense when a recipe calls for a sweetener. Even canned fruit works well. Pure maple syrup, coconut sugar, agave, date paste, stevia, xylitol, brown rice syrup, molasses, and fruit juice can come in handy when needed.

SPICES: You can mix and match what works for you, but no rule says you must use spices in these recipes or any! It can be fun to play with different flavors and see your child’s reaction but start slow and necessary. Use small amounts and increase as you decide it’s essential. Some recipes might need salt to help with consistency.

Teach Them the “Eat to Live” Way of Life

Whatever concoctions you come up with, won’t always be easy to share with your munchkin. Don’t take it personally when they refuse what is in front of them. They are just learning to assert their independence. It’s not always that they don’t like your cuisine, but more likely they aren’t in the mood for that particular food at that specific time. We are all human and can certainly show our picky side occasionally. How many times do you open the refrigerator and say, “we don’t have anything to eat.” Still, it’s really that you have a full fridge with nothing that tickles your interest at that time?

Kids will get hungry and eat or drink what you give them when they have fewer options. Displaying a love of food around the need for survival rather than what “tastes good” will go a long way. When cooking with breastmilk, you can keep the medicinal side a secret but still have your “cake and eat it too.” No one for the wiser.