Step Cookbook
Making baby food….straining and consistency questions for my 6-month-old?
I recently started my 6-month-old on solid foods (butternut squash to be exact!). When I prepare her food, I steam the veggies, stick it in the food processor with a little water, and puree it. I have a baby food cookbook that gives you step-by-step directions for making food, and it doesn’t mention having to strain. However, I’ve read lots of articles that tell me to strain the food, so I tried it. Maybe my strainer just has tiny, tiny holes, but I barely got any food through the strainer (like 90% waste and 10% food). I had pureed it to a very thin consistency, so I don’t understand this. So, how watery should baby food be at this stage? Is it like the baby cereal where it’s the consistency of liquid, or can it be thicker? And, do you have to strain if you puree? Finally, at what age can you start making the baby cereal and the baby food thicker then the consistency of liquid?
As long as the food is smooth and there aren’t any chunks that could pose a choking hazard then I think it should be ok to not strain the food once you puree it and just see how your baby eats the food and after awhile thicken it up to see if the baby can tolerate it if not then go back to the way you prepared it before.
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