its called tit milk

Its possible if you puree it enough.. Do not add anything extra, and if it has seeds like apples, be sure to take them out before making it..

Equipment for Pureeing Baby Foods

Following are guidelines for the equipment required to produce baby food:

* Some foods, such as bananas and other ripe fruits, require only a fork for mashing. A potato masher also works well to puree cooked apples, winter squash, potatoes, or carrots. Be sure to remove lumps, pieces of skin, strings, or seeds before feeding to baby.
* A fine mesh sieve or strainer may be used to strain cooked foods.
* Most foods can be pureed with a blender. Be sure to remove tough peels and seeds from vegetables and fruits before blending or they will be ground into the food. Use a blender to grind a handful of uncooked brown rice, cook well until soft and smooth, and you have a nutritious, inexpensive cereal for baby. For a good source of protein, nut butters (like peanut butter) can be made in a blender from whole nuts. Thin with water or formula into a consistency suitable for older babies.
* Raw or cooked foods can handily be prepared in a small, hand-operated baby food mill. Peels and seeds are strained out of the food, and its small size is perfect for taking to the table or restaurant.
* Some foods are ready to serve baby right from the grocery store. Try canned pumpkin, unsweetened applesauce, instant mashed potatoes, Cream of Wheat or rice cereal for quick, ready-to-eat additions to meals.
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Here are some simple baby food recipes to get you started.

COOKED LEAFY GREENS

Many of the most nutritious veggies, especially the green leafy ones, are not available in commercial baby foods. It’s easy to make your own.

* 1 pound fresh greens (kale, collards, etc.)
* 1 Tablespoon water
* 3 Tablespoons fruit juice

Wash leaves thoroughly. Steam most greens 5-15 minutes, leaving the lid off for the first few minutes. Puree in blender with the water and juice.

BASIC VEGETABLE RECIPE
Do not add salt, sugar, or fat.

* 1 cup cooked fresh or frozen vegetables without salt (use potatoes, green beans, peas, carrots, yellow squash)
* 4-8 Tablespoons cooking liquid, formula, or water

Press vegetable chunks through a sieve or baby food mill, thinning with cooking liquid or formula to eating consistency. Or, puree vegetables and liquid in blender until smooth. Serve or freeze.

Note: After trying single foods, good combinations are potatoes and carrots or carrots and peas.

FRESH FRUIT
Try different varieties of fruit in this recipe.

* 3/4 cup ripe fruit (uncooked peaches, nectarines, bananas, pears, apricots, apples)
* 1 teaspoon unsweetened fruit juice
* 1 teaspoon lemon-flavored water (1 teaspoon lemon juice to 1 cup water to prevent darkening)

Remove skin and seeds from fruit. Puree ingredients in baby food mill or blender until smooth. Serve or freeze.

SOYBEAN PUREE
(Makes 2-1/2 cups or 12 food cubes)

Serve this nutritious dish to your baby.

* 1 cup dry soybeans
* 3 cups water
* 3/4 cup unsalted tomato juice for thinning

Rinse and soak the soybeans overnight in the refrigerator. Simmer beans in 3 cups water for about 2 hours. Puree with any equipment, adding tomato juice to thin.

FRESH ORANGE SHERBET
Babies will love this dish.

* 1 sweet orange, peeled, sectioned, and seeds removed
* 1 cup fruit juice

In a blender, liquefy the fruit. Add the juice and blend. Pour into loaf pan, cover, and freeze until fairly firm, about 1 hour. Pour back into blender, and blend at low speed until smooth. Return to pan and freeze until firm.

HOMEMADE FRUITY GEL
(Serves 4)

This recipe uses fruit juice instead of sugar to add sweetness. Agar, the thickener, is derived from seaweed. It is available in natural food stores and food co-ops or may be ordered from the Community Mercantile, 901 Mississippi, Lawrence, KS 66044. Phone 913-843-8544. An ounce of agar costs approximately $5.69 but it goes a long way.

* 1/2 cup cool water
* 1 Tablespoon agar flakes
* 1-1/2 cups fruit juice
* 1 cup pureed fruit

Place water in small saucepan. Sprinkle in agar and stir to dissolve. Add juice and heat for 1 minute, stirring well. Pour into 4 small cups. Place in refrigerator. After 1/2 hour, stir in pureed fruit.

KNACKBROD (SWEDISH HARD BREAD)
(Makes 20)

Unlike store-bought varieties, this homemade version of hard tack crumbles and melts in baby’s mouth and is great for teething.

* 1 cup all-purpose flour
* 1 cup rye graham flour
* 2 Tablespoons sugar or other sweetener
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 8 ounces commercial corn muffin mix
* 3 Tablespoons margarine
* 3/4 cup soy milk

Mix dry ingredients. Cut in margarine. Add soy milk. Mix well. Roll thin, cut into shapes and bake 10-15 minutes at 350 degrees until brown.

CARROT/APPLE MIX
(Serves 2)

This is a delicious dish.

* 1/2 medium apple, cored and peeled 1/2 carrot, washed and peeled
* 2 Tablespoons fruit juice
* 1 teaspoon lemon juice

Puree all ingredients in blender. Or, grate apples and carrot and mix with juice before serving.

I used to do it all the time…20 + years ago, a LOT of things need to be blanched before freezing, so take that into consideration. Personally I would blanch, then cut into food processor size chunks and freeze, then thaw and puree as needed, you may also consider canning… here is a great website for preserving fresh produce

Look on anabel Karmel website

I’ve seen a cute cookbook (and even a puree-er gizmo) at Williams-Sonoma. Telsl you how to prepare the fresh food for pureeing, and how to freeze (usually in ice cube trays– once frozen, pop out into zip bags to remove 1 cube at a time).

Sure, it’s economical far safer, you control the sodium sugar.