Cottage cheese – extraordinary valuable food product for kids and adults. It is rich with the protein containing irreplaceable amino acids (methionine, a lysine and others) which are used for synthesis of hormones and cellular membranes. They are especially important for creation of nervous cages.
1. Calcium content in cottage cheese is about 120-150 mg on 100 g of a product while the same amount of female milk contains only 30-50 mg. Calcium is necessary for the child for normal functioning of nervous and blood system, development of a number of enzymes and also strengthening of a bone tissue. Cottage cheese contains the special phospholipids (lecithin and is well-cared) promoting removal of toxins and protecting a liver from negative impact of external factors.
2. Cottage cheese is entered into the child's diet from 7 months. The first dose – no more than 5 grams. Add several crumbs of cottage cheese to porridge or fruit puree. Gradually increase quantity of a new product. By a year the kid has to receive 5-8 teaspoons of cottage cheese, but no more than 50 g a day. The surplus of this product is capable to cause problems with a metabolism and to break work of kidneys.
3. It is not recommended to give to the child usual cottage cheese from shop as the risk of infection with intestinal infections is high. It is better to use the product made in children's dairy kitchen or to prepare it independently.
4. For food of kids the calcinated (fresh) cottage cheese having low acidity is traditionally used. It can be prepared in house conditions. For this purpose boil 0.5 l of milk in the enameled pan. Cool it up to the temperature of 40 wasps. In warm milk, continuously stirring slowly, add 10% solution of chloride calcium (this medicine can be bought in pharmacy). For such amount of liquid 1-1.5 tablespoons of substance there are enough. Cool the turned milk and accurately filter through the gauze put in several layers. For giving to cottage cheese of a form place it for a couple of minutes under oppression.
5. Besides, good cottage cheese in house conditions can be made from kefir or low-fat milk by addition of special ferments which are also on sale in pharmacy. There are no fundamental differences between such cottage cheese and calcinated, they differ only on a range of lactic bacteria.