The baby is growing, and, in addition to my mother’s milk and the mixture, he needs more and more new products in the diet for full development. So, one of the important first products for a child under one year is cottage cheese. You can buy it at any baby food store, or you can make it yourself – at home.
Of course, it is faster to buy a curd, however, in the case of home cooking, you will be sure of its naturalness and the absence of different flavors and other additives in it, which are completely useless to the children’s organism.
It is possible to prepare a children’s cottage cheese from kefir or milk – these products are easy to buy and they are inexpensive.
What is the use of cottage cheese for children?
Cottage cheese is just a storehouse of useful elements that are so necessary for the growing organism.
- protein and amino acids that stimulate the growth of the body;
- magnesium and calcium, iron and phosphorus, which serve as a source for the formation of a complete bone system;
- methionine, normalizing carbon metabolism;
- vitamins B12 and B6 that help mental development and strengthen the immune system;
- Vitamin PP, forming hemoglobin and red blood cells.
The use of cottage cheese is very important for the formation of strong bones, teeth, hair and nails. It is especially important in the diet of sick and weak children. It is terrible to imagine what could happen to a child’s body with a lack of all these substances or at least one.
However, despite the fact that the use of cottage cheese for a child’s body is unreasonable, it cannot be abused. An excess of substances is no less dangerous for the body than a deficiency. Total should be in moderation.
At what age can you enter it in the child’s diet?
Cottage cheese is introduced into the diet for children after 7 months. From this age, the body is ready to receive a new product. You need to start with half a teaspoon, increasing the dose every day by half. Thus, you will gradually reach a portion of 50 grams (approximately by the age of 1 year).
At the same time, remember that fat cottage cheese is contraindicated for babies. The fat content of children’s curds should not exceed 15%.
Cottage cheese for children from milk in a water bath
This recipe for making cottage cheese on a water bath for children requires very little time and a minimum of effort.
It would be great if in your fridge there was a jar of fresh, natural cow milk. If there is no opportunity for its acquisition, do not be discouraged. Go to the store and buy milk with a short shelf life (no more than 7 days) and without impurities.
- Pour the milk into a 0.5 liter jar (the curd will end up with about 150 g) and place it in a dark and warm place overnight. It should acidify.
- In the morning, pour the milk into a saucepan and put it in a water bath. Hold up to complete coagulation of all milk.
- Then pour the whey through a sieve or gauze, but not completely, otherwise the curd will be very dry and the baby will hardly want to eat it.
- Cottage cheese is ready to eat!
If it is too thick for a child, then it can be diluted with warm milk. Optionally, in the resulting curd can add fruits or berries, if the crumbs are not allergic to them.
The finished product must be eaten on the first day. Therefore, count portions in advance so as not to transfer products in vain. And by the way, such cottage cheese will also be very helpful for a nursing mother.
How to make a children’s cottage cheese from milk and kefir?
We offer another recipe for making children’s cottage cheese. This time from milk and kefir. Approximate proportions: 1 l of kefir will be required for 1 liter of milk.
- We put the milk on the stove and wait for it to boil.
- During boiling pour kefir, put on the smallest fire and wait about 10-15 minutes. This time will be enough to make cottage cheese lumps from kefir and milk.
- Cool the resulting mass for about half an hour.
- Then filter through a sieve or cheesecloth.
- Add fruit or berries to the curd and treat the baby.
By the way, you can also make glazed cheese for an older child out of such cottage cheese.
Calcined cottage cheese at home
Calcined cottage cheese, enriched with calcium, necessary for a growing children’s body. It is recommended to use it as food for both weakened and frequently ill children, as well as healthy children.
Most often, the pediatricians prescribe such a curd to children suffering from calcium deficiency. And since it is quite difficult to find calcined cottage cheese for sale, parents usually make the choice to make it with their own hands.
To make cottage cheese for a child according to this recipe, you must buy a 10% calcium chloride solution in any pharmacy in advance.
Calcined cottage cheese for baby food is easy to prepare:
- Take 300 ml of milk. For the first time this is enough.
- Milk is pre-boiled and cooled.
- Then add 1 tablespoon of calcium solution to the already cooled milk and keep it in the water bath for half an hour.
- Merge serum, but not completely.
- We pass through a sieve and studi.
- After cooling, the cottage cheese is ready to eat.
In order for it to be better absorbed, the child must be given vitamin D, which is sold in a pharmacy in the form of drops. Your pediatrician will tell you about it at the reception.
Cottage cheese for children from goat milk
Quite often, children under one year old are allergic to cow’s milk. The way out for parents is goat milk, which is not inferior to cow’s vitamin composition, and even, on the contrary, is considered more useful.
Best of all, if you find a supplier of fresh, homemade goat milk. Private traders usually trade them on the market. If this is not possible, then goat’s milk can be found on store shelves.
Since the curd will target the baby for its preparation, it is better to take a small percentage of fat content.
To obtain 100 g of cottage cheese you need 500-800 ml of goat milk. The higher the percentage of fat content, the greater the final product. Also, for the preparation of goat curd will need a solution of calcium chloride.
- Pour the milk into a clean saucepan, put on the fire and bring to a boil. Let him leave for a couple of minutes.
- Then turn off and leave to cool for 10 minutes.
- After 10 minutes have passed, put the milk on the fire again.
- Without boiling add half the ampoule of calcium chloride to it. Cottage cheese will start rolling almost immediately, the main thing is not to let the milk boil.
- As soon as the milk is completely curtailed, strain it, leaving a little whey in the curd for softness.
- After cooling, the curd is ready to eat.
A similar recipe for making goat milk curd is presented in the following video. The only difference from the previous recipe: instead of calcium chloride, it uses sourdough – whey from the previous preparation of goat cheese.
Consider that if you want to make a curd for an allergic child from a mixture of milk with kefir or sour milk, according to this recipe, they should also be made from goat milk. Otherwise, there is a risk that the baby will start an allergic reaction.
How to make cottage cheese from kefir in the freezer?
Another very interesting, economical, and at the same time simple and you can even say “lazy” curd recipe, for the preparation of which does not need a stove.
One pack of kefir 200, 500 or 1000 ml is enough (depending on how much you want to get the final product).
How to make the most tender creamy cottage cheese from frozen yogurt?
- Take a package of yogurt and put in the freezer. (If you bought kefir in a bottle, then it is highly desirable to pour it into a clean plastic bag or plastic container).
- We are waiting for it to completely freeze (it is most convenient to leave it overnight).
- We take out the frozen kefir, remove it from the bag and put it on a fine sieve (if the holes are large, it is better to pre-pour the sieve with gauze), under which you need to put a deep plate, bowl or pan. Leave in the kitchen at room temperature.
- We wait until the frozen mass thaws, and all the serum will flow into the substituted container. This may take from 6 hours to a day, depending on the room temperature.
- Cottage cheese is ready to eat! You can treat your baby and other family members!
Recipe for cottage cheese from kefir in a slow cooker
To cook cottage cheese in a slow cooker, you need kefir and sourdough (a few spoons of yogurt, kefir, sour cream, or yogurt). Approximately 5 spoons of yeast per 1.8 liters of kefir.
- Pour kefir into the multicooker bowl.
- Add the leaven to it and thoroughly mix the resulting mass.
- Put the bowl in the slow cooker, close the lid and set the mode “Yogurt”.
- After 4 hours we check, yogurt should make yogurt.
- Carefully separate the yogurt with the spatula from the walls.
- Close the lid again and turn on the Multipovar mode and set the temperature to 80 ° C for 1 hour (if your multicooker does not have this mode, you can set the Heater to 1.2-1.5 hours).
- We take out the cottage cheese from the bowl of the multicooker and shift it into a sieve laid with gauze.
- We wait about 1 hour until the serum drains.
- Cottage cheese is cooled and served.