Curd contains calcium, phosphorus, protein, and beneficial bacteria. All this is very important for the growing body of the baby, as it provides excellent development and strengthening of bones and teeth, the formation of enzymes and immune bodies. Fermented milk products should be introduced at the age of 7-8 months. If you do not trust the products on the market, then you can make cottage cheese at home.
Homemade yogurt curd
Homemade yogurt makes a delicious, low-fat baby cottage cheese, which will retain all the beneficial bacteria. You will need 3 jars of freshly made yoghurt and two different sized pots for your water bath.
Pour water into a large saucepan and bring to a boil. Pour all the yoghurt into a smaller saucepan and place in a large one on medium heat. Wait for the serum to appear. After that, the most crucial moment begins. It is necessary to gently use a spoon or a wooden spatula to move the yogurt away from the sides of the pan towards the center, thereby ensuring its uniform heating. No need to make circular motions or stir.
When the yogurt reaches 60 degrees, turn off the heat. It is important not to overexpose the milk mixture, as heating to high temperatures will lead to the death of beneficial bacteria. It is better to check the temperature with a thermometer. If not, then remove the pans from the heat after about 10 minutes. Do not tell to disassemble the water bath, leave the yogurt in the pans for another 30-40 minutes.
Remove the top pan of runny curd. Drain warm water from the bottom and pour cold water into it. Keep the cottage cheese in a cold bath for 20 minutes.
Throw the curd mass on a strainer, put it in the refrigerator and let the whey drain. After about 10-20 minutes, you can already get ready-made curd for the baby. Rub it onto a strainer so that there are no lumps.
Baby kefir curd
To obtain 100 grams of cottage cheese, you will need about 600 grams of baby kefir. There are two ways to cook.
The first option is the same as for homemade yogurt curd. The difference lies only in the result, since kefir cottage cheese will be more sour, which may not please the baby.
You can also put a package of baby kefir in the freezer overnight. After it freezes, transfer the resulting piece of ice to a strainer and let it thaw. As a result, only cottage cheese will remain, which has a mild taste. This cooking method is very simple and therefore suitable for busy mothers.
Milk cottage cheese
Unleavened cottage cheese is obtained from milk.
Do not use naturally sour milk, as in this case harmful flora can form in the yogurt. Such cottage cheese can lead to poisoning, so you cannot give it to babies.
You need to cook cottage cheese by adding an oxidizing agent to the milk. Lemon, baby kefir or calcium chloride are suitable as an oxidizing agent.
Cottage cheese with lemon. Squeeze a tablespoon of juice out of the lemon. Boil milk, remove from heat and add lemon juice to it. The milk mixture will begin to separate into curd and whey. Cool this mass, and then fold it onto a strainer.
Cottage cheese made from milk and kefir. 600 ml of milk will require 200 ml of baby kefir or homemade yogurt. Bring milk to a boil, add kefir and remove from heat. Refrigerate and fold over a strainer.
Calcined curd. This cooking method is recommended for babies who need extra calcium. For example, teeth grow quickly, the fontanelle does not close well. It should be strictly dosed and administered to a child only as directed by a doctor. Add a tablespoon of calcium chloride to 600 ml of hot milk. Stir well. Do not overdo it with the drug, otherwise you get bitter cottage cheese. Put the mixture in a cold bath, then fold it over a sieve.
