DD (6mo) has an allergic reaction to cow's milk so I'm using expressed breast milk for everything. I've noticed that when I mix it with baby rice, porridge, etc, these don't thicken but stay watery in consistency.
- Can someone with a more scientific brain explain why this is? I want to say 'enzymes' but don't really understand what's going on!
- Any suggestions for getting a bit more texture into milk and cereal based foods? Although she's getting the extra carbs, it's not really advancing her food skills to be feeding her what is effectively milk on a spoon.
Would you be happy mixing mashed fruit into porridge or baby rice? DD has porridge every day but with different fruit mixed in - banana/tinned peaches/steamed apple etc you can make it as lumpy as you want and she'll be getting different flavours. No idea why it stays runny, I found that baby rice would go solid but then turn runny again if left too long...very strange. It doesn't happen with cow's milk!
Making up porridge with fruit is a good idea, I'll try that - some of my purees have come out very runny! I've heard about BLW but am happier with the spoon-feeding route, though I'm beginning to mix in some finger foods as well (dd and I have different opinions on whether Weetabix is a finger food!). Thanks for the replies