How do you mix your powdered formula so it's lump free?

In searching these forums (and the web in general) I've seen this question a lot - how to mix powdered milk replacer/formula so it is lump free.

What's your favorite method?

I have 3.

1.) Most cans of formula say not to use a blender as it incorporates too much air and can actually thicken it to a whipped like consistency. The air gives them gas, so I certainly follow this suggestion. A traditional blender is just too strong.

However, my favorite way to mix up formula is to carefully use an immersion blender (or stick blender, the hand held kind). I premix it first with a spoon and then on the lowest setting give a few quick pulses to get rid of the last few lumps. I always prepare it ahead of time, pour it into the storage bottle, and then let it settle. If you over mix it it will be frothy. You DON'T want that, so let it settle and then gently swirl it just before serving to avoid any settling in the bottle of the bottle without incorporating air. No lumps, no clogged nipple, no gas! The only downside is the foresight to prepare it ahead of time.

2.) I put the powder in a mixing bowl and using a whisk I add the water VERY slowly. Just a few drops at first. It should look like smooth paste. Give rid of the lumps here before adding more water. Add a bit more water, gradually thinning it out while whisking, a tiny bit at a time. If you've gone slow enough and mixed thoroughly between additions of water, it should be nearly lump free when you're done. Again, if it's frothy or has lots of bubbles, let it settle and gently swirl to mix prior to serving.

3.) My least favorite is to just dump the powder and water, mix as best as you can, then strain. You can mash up what's left behind in the strainer with some more water and then mix it and strain again, but it's a total PIA. I find it yields the most lumps.

No matter the method, I think if you just dump the powder and water together it's nearly impossible to get it lump free. And I almost always add additional water since powdered formula is notorious for causing constipation.

I'm curious to see how others mix their powdered formula. What's your favorite method?

If you can make gravy or roux from scratch, then I would think the method would be similar.  You may need to warm the water a little.

That's exactly right, @AngelinaCat.  But now you should post the directions for those who DON'T know how to make gravy or roux from scratch!

The only thing I would add is that if you are making formula for little babies, make sure everything is sterilized, including the water you are adding, just as you would for an infant human.

Red Top Rescue said:

 
That's exactly right, @AngelinaCat.  But now you should post the directions for those who DON'T know how to make gravy or roux from scratch!

The only thing I would add is that if you are making formula for little babies, make sure everything is sterilized, including the water you are adding, just as you would for an infant human.

Click to expand...

Oh, dear!  I don't know that I can write down how to make gravy from scratch.  It's an art form. 

My Mother used to get a small cereal bowl and put flour in it, then run cold water slowly into the bowl while she was holding the bowl in one hand and continually stirring the flour/water mix with a small teaspoon, as the water was coming in.  She was not satisfied with her thickening mixture, until she could raise that spoon from the mix and it sheet cleanly off the spoon.

Then she would take the pan with the drippings--usually from a baked turkey--put it on the stove, and add three or four cups of water to the drippings.  Then she would would stir that mixture until thoroughly warm and starting to boil.  Then she took the bowl of flour/water, and while stirring rapidly in a circle over one of the burners--we always have had gas stoves--she would gradually pour the flour/water mixture into that little whirlpool and continue until she was satisfied with the consistency.  Sometimes she used all of the flour/water mixture, most cases, not.  Then she would season the gravy as she saw fit, and turn the heat down and let the gravy simmer--stirring several times--until she could taste that the gravy was done and the flour taste gone.  If gravy tasted of flour, it was considered 'raw'.

Wow, I have never actually sat down and written down what she did, until now.  Thanks for giving me that nudge.  However, this method does not seem to work for me. 

My Cousin, Joanne, then showed me her method, which is basically the same as above, but with WARM water, not cold.  .  *SIGH*  This doesn't really work for me either.

In my case, I cheat.  I put the roaster pan on the stove--we have a nice, lovely one with an elongated gas burner in the middle--and add the water and bring it up to temperature.  This is similar to the steps above, but when I am satisfied with the temperature of the mixture, I take my large cooking spoon and start making rapid circles in the hottest portion of the drippings/water mix.  Into that whirlpool, I dust Wondra Flour.  I keep stirring, and adding the Wondra flour, until I am satisfied with the consistency.  Then I cook and flavor the gravy much as my Mother did.

I say I cheat, because I use Wondra Flour.  I have used regular flour, and most, but not all, of those have turned out okay.

Now, on to ROUX:

This is similar, but you start with a skillet and you pour oil in it.  Get it warm--actually kind of hot--but be careful because you can burn it and ruin it.  But the method of making it is basically the same, you are carefully adding flour to your hot oil, and stirring it constantly until it gets to the consistency and color you wish.  There are several YouTube videos on making roux.

I don't believe that the roux recipe will be applicable in the OP's case, but, maybe the gravy is.

Good luck and good wishes to all.

I've saved that whole description in Word and will send it to my granddaughter, who is now in college and one day will no doubt need to make gravy at some gathering.

The only part folks will need for mixing the formula is the part about blending the flour and water:

"get a small cereal bowl and put flour in it, then run cold water slowly into the bowl while she was holding the bowl in one hand and continually stirring the flour/water mix with a small teaspoon, as the water was coming in.  She was not satisfied with her thickening mixture, until she could raise that spoon from the mix and it sheet cleanly off the spoon."

Just change it to be formula as you are not adding any fat to it:

"Get a small bowl and put the FORMULA powder in it, then add your WARM BOILED water slowly, a little at a time, while continually blending the mix with a small teaspoon.  Crush the lumps against the bottom of the dish as you mix because if you add liquid too fast,you can't catch any lumps to crush and blend them. When you raise that spoon from the mix, the formula should sheet cleanly off the spoon."

Gravy!! It's the perfect formula making analogy. LOL

Love it.

We use really hot water, shake it in a jar, then use a fork to mash up the lumps, sometimes a spoon then let it sit. Works pretty good with the really hot water.