It's no secret that milk and dairy products are the primary food sources of calcium, vitamin B2, protein and digestible fat. However, babies with their immature intestinal tract (hereinafter referred to as the STOMACH) it is rather difficult to grasp the heavy milk protein and, therefore, use whole cow's milk during their first year of life is not recommended.
Here come to the aid of dairy products, which are digested easier due to the fact that under the influence of related enzymes of lactic acid bacteria during fermentation occurs a partial fission protein, as well as lactose. In addition, dairy products are valued for their ability to inhibit the growth of pathogenic flora in the large intestine, enhance immunity, improve bowel motility etc.
Experts agree that the first year of life, it is advisable to introduce the kid with cottage cheese and kefir. However, on the question of "when dairy products to include in the diet of infants and in what quantities" expert opinions diverge. Someone recommends typing them in as a first meal (as they are more other products resemble breast milk composition (or its replacement), which is accustomed to baby) someone months in 8-9 (because the cow's milk protein is considered to be sufficiently heavy product and can cause allergic and psevdoallergieskie reaction).
With regard to quantities, the "national programme for optimizing feeding babies in the first year of life in the Russian Federation (approved in February, 2009. at the Congress of Pediatricians of Russia) has the following intakes of dairy products:
- cottage cheese: 10-40 g. in 6 months, 40 g. in 7-8 month, 50 g. in 9-12 months;
- kefir and other fermented beverages adapted: 200 ml. in 8-12 months.
Dairy products are introduced to the diet as well as heart and other products since 1/2 teaspoon and gradually increasing the amount. For the first sour foods should use children's cottage cheese, yogurt, biolakt, etc. with a natural flavor (without additives). The packaging must be appropriate mark on the age at which recommended the use of this product.
However, much more useful to prepare sour milk products for the first meal at home, because the fresh fermented milk product, so much the better, and find one-day children's cottage cheese in the store is problematic.
How to make kids ' yogurt at home
In order to prepare yogurt we need milk and yeast.
For the first sour foods better take normalized UHT-milk. It is less good than in fresh whole milk (because there were many natural vitamins and minerals) but also the harm too less (milk-perfect Wednesday for bacteria, and in ultrapasterizovannom the milk they are missing). I take "Frutonyanya" 2.5% "Agusha" or 3.5%.
To leaven some use shoplifter kefir or yogurt. For baby food I would not risk, since the composition of the product in a shop (including the number of bacteria, originally used milk, etc.) at the time of preparation, as well as the conditions of storage are unknown to us. Much safer to purchase at a pharmacy or store relevant ferment, intended for the preparation of fermented foods infants (in particular "Narine", "Evita", "yogurt", "Vivo" bifidumbacterin , lactobacterin, etc.). I for the first complementary foods used leaven Vivo "Bifivit" and "Acidolakt"-they are intended for children from 6 months.
Next, follow the instructions that came with the leaven and get the finished product. The essence of one everywhere:
- Obdaem all the dishes, coincides with milk and sourdough, boiling water. Our goal is to create the conditions for reproduction of beneficial bacteria, so before to create them, you want to get rid of the bacteria that should not be duplicated. Otherwise, we get not the most useful product.
- Bring UHT-milk to 37-40°. Usually a bag of sourdough is designed to 1-3 liters (approximately 2 litres I am taking: for 200 ml 3 days drinking daughter, the rest of the drink itself), while the less milk, the more acidic it will turn out a finished product. If you don't have a thermometer, you should delete some milk clean spoon and put myself on the wrist-it should be slightly warm. I'm using to test children's heat-sensitive spoon (it gets a bit lighter).
If you are not using UHT-milk-it is necessary to start to boil and then cool to 37-40°.
- Add the ferment the milk, blending thoroughly. If you do decide to use as starter cultures ready drink, then milk is added to it in volume 3 tablespoons per 1 liter of milk.
- Tightly close the receptacle with milk and ferment and remove in a warm place for 8-10 hours. We need to make it all time low milk and ferment was at the level of 37-40°.
- When the milk thickens (Photo 1), you must mix the resulting fermented milk drink and send it in the fridge. Some sourdough suitable for repeated fermentation-this should be immediately postponed 3 tablespoons in a separate oshparennuju boiling water glass jar (I use a jar from under the mashed potatoes "grandmother's Basket") and close the lid.
Expiration date of such biolakta about 5 days at a temperature of +4°, but for children it is not recommended to use the product after three days after cooking.
The most difficult point in the cooking process is the maintenance of the required temperature during 8-10 hours. To cope with this problem in a variety of ways. The easiest is to use the technique, specifically the enterprise for the purpose of cooking dairy products-jogurtnicu or multivarku with the function "Yogurt".
Cooking yoghurt in jogurtnice or multivarke
Warmed milk with sourdough is the special containers for yogurt, which are put in jars for yogurt Bowl or multivarki. Next, set the appropriate cooking time, after which the finished fermented milk drink goes into the fridge.
To reduce the number of utensils to a minimum, I podogrevaju the milk directly into the bowl of multivarki ("Heated" 7 minutes for 1 litre of milk, 10 minutes for 2 litres), then add the sourdough, and peremeshivaju put on 8-10 hours "yoghurt" mode.
If there is no multivarke "yoghurt" mode-you can use the "Heated". This requires heated to 37-40° milk (with added it with) pour into cups, which then are covered with caps (or dragged cling film/foil) and placed in a bowl multivarki. Next multivarki in the bowl you should pour warm water and turn on the "Heated" for 15 minutes, then multivarka off. Yogurt leave zakvashivatsja under lid closed during 8-10 hours, then zagustevshij cleaning product in the refrigerator.
In the absence of special equipment you can use thermos-it will also help to keep the required temperature. If the flask is not available-should wrap the container with milk and sourdough in a towel (blanket, jacket, etc.) and put in a warm place (for example, to a radiator or under-floor heating).
How to make children's cottage cheese at home
Cheese making process largely coincides with the preparation of yogurt. The main difference-you must take the ferment is for cottage cheese (I take Vivo "Curd"-her age limit +6 months). Continue to repeat all the points for making yogurt, mentioned above (including, you can put 3 tablespoons condensed milk for repeated cooking cheese because the finished cheese is not suitable for this purpose), but sour milk is not Remove in the fridge and bring in a saucepan (or in a water bath) on low heat within 30-50 minutes, without boiling. (because I am preparing a cheese multivarki in the bowl, then just put on a regime of "rear window"). When milk curds are formed skvashennom flakes, remove the Pan from the heat and let cool slightly. Then the resulting mass pour in gauze (cheesecloth instead, you can use the special bag for cheese or fine strainer) and podveshivaem to separate the whey from the curd, not pressing it.
The finished cheese shifts in a plastic or glass bowl, cover with lid and remove it in the fridge, where it can be stored up to three days. The obtained serum can be used for making pancakes, if you add flour, egg, sugar and salt.
Offer dairy products should as a snack for 30-60 minutes before a meal, or as a separate meal. If desired, immediately before use can be added to yogurt (or cottage cheese) sauce.
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