Cottage cheese contains calcium, phosphorus, protein and useful bacteria. All this is very important for the growing organism of the baby as provides excellent development and strengthening of bones and teeth, formation of enzymes and immune bodies. To enter fermented milk products it is necessary to begin at the age of 7-8 months. If you do not trust the products presented at the market, then it is possible to make cottage cheese and in house conditions.
Cottage cheese from home-made yogurt
From home-made yogurt tasty low-fat children's cottage cheese which at the same time will keep all useful bacteria turns out. You will need 3 jars of freshly cooked yogurt and two pans of the different size for a water bath.
Pour water in a big pan and bring it to boiling. In a smaller pan pour out all yogurt and put it in big, having established average fire. Wait for emergence of serum. After that the most crucial moment begins. It is necessary to remove accurately a spoon or a wooden rake yogurt from pan walls to the center, providing thereby its uniform heating. It is not necessary to do circular motions or to mix.
When yogurt heats up to 60 degrees, switch off fire. It is important not to overdo dairy mix as heating to big temperatures will lead to death of useful bacteria. It is better to check temperature the thermometer. If it is absent, then remove pans from fire approximately in 10 minutes. You do not make laugh to sort a water bath, leave yogurt in pans for 30-40 minutes. Remove the top pan with liquid cottage cheese. With lower drain warm water and pour in it cold. Keep cottage cheese in a cold bath of 20 minutes. Cast away curds on a strainer, put in the fridge and let's serum flow down. Approximately in 10-20 minutes it is already possible to get ready cottage cheese for the baby. Grind it on a strainer that there were no lumps.
Cottage cheese from children's kefir
Receiving 100 grams of cottage cheese will require about 600 grams of children's kefir. It is possible to prepare in two ways. The first option same, as well as at cottage cheese from home-made yogurt. The difference consists only in result as cottage cheese from kefir will be sourer that can not be pleasant to the kid. It is also possible to put packing with children's kefir in the freezer for the night. After it freezes, shift the turned-out small piece of ice in a strainer and let's thaw. As a result there will be a cottage cheese having soft taste. This way of preparation is very simple therefore it suits busy mothers.
Cottage cheese from milk
From milk fresh cottage cheese turns out. You should not use the milk which turned sour in the natural way as in this case in curdled milk the harmful flora can be formed. Such cottage cheese can lead to poisoning therefore it is impossible to give it to the baby. It is necessary to cook cottage cheese by addition in oxidizer milk. As oxidizer the lemon, children's kefir or chloride calcium will approach. Cottage cheese with a lemon. Squeeze out a juice tablespoon from a lemon. Boil milk, remove from fire and add to it lemon juice. Dairy mix will begin to be stratified on cottage cheese and serum. Cool this weight then cast away on a strainer. Cottage cheese from milk and kefir. On 600 ml of milk 200 ml of children's kefir or home-made yogurt will be required. Bring milk to boiling, add kefir and remove from fire. Cool and cast away on a strainer. The calcinated cottage cheese. Such way of preparation is recommended for babies who need additional calcium. For example, teeth quickly grow, the fontanel is badly closed. It should be dosed and entered strictly to the child only on doctor's orders. Add a tablespoon of chloride calcium to 600 ml of hot milk. Well stir. Do not go too far in medicine, otherwise bitter cottage cheese will turn out. Put mix in a cold bath then cast away on a sieve.