For those who cringe when they see a six-month-old coming on the plane in the arms of a mother or father, let me assure you that she was a real trooper during the entire twoleg trip. She didn’t cry one time. She did great.

The biggest issue facing us was keeping Lexi fed during the half-day trip. Ever since she came home with us from the hospital, she has been fed the same homemade infant formula that I formulated for my son, Joshua, after my wife, Nicki began having problems with engorgement, blocked ducts, and mastitis when he was two or three months old.

We knew the last thing we wanted to feed Joshua was pasteurized cow’s milk or commercial formula because homogenization of the milk alters the fats and makes them more likely to damage arteries and potentially harm the body. For these reasons, I don’t recommend children drinking any commercially pasteurized, homogenized milk, even if it is organic, and that includes commercial infant and baby formula, if possible.

Necessity being the mother of invention—since Nicki and I were determined to find an alternative to commercial formula—I devised an infant formula, based on suggestions from Sally Fallon’s book Nourishing Traditions. The major ingredient, I decided, would be raw goat’s milk because it’s an easily digestible protein that does not contain the same complex proteins found in cow’s milk. This infant formula is good for children through 18 months old.

I’ve shared these formulas with many friends who’ve used them with great success. Before using any infant or toddler formula with your child, however, please consult with your pediatrician or family practitioner. Here’s the recipe:

Ingredients for Infant Formula (makes 38 ounces)

• 24 oz. spring water

• 12 oz. goat’s milk (raw or pasteurized)

• ½ teaspoon children’s probiotic powder

• ½ teaspoon acerola cherry powder (17 percent vitamin C)

• 2 teaspoons whey protein concentrate

• 2 teaspoons nutritional yeast

• 3 capsules buffalo liver or 3 capsules of colostrum

• 8 tablespoons mineral whey powder

• 1 teaspoon cod liver oil

• 1 teaspoon of butter oil

• 1 teaspoon sunflower oil

• 1 teaspoon extra virgin olive oil

• 2 teaspoons extra virgin coconut oil

Jordan Rubin is the New York Times best-selling author of The Maker's Diet and 19 other health titles. His newest book is Perfect Weight America, for which he is on a national carbon- neutral weight-loss tour of the nation and helping families to slim down to their perfect weight.

Copyright 2008. All rights reserved.