Cottage cheese is one of the most important components of nutrition for every child, because it is a source of calcium, phosphorus salts, vitamins, fats and proteins of milk origin. The role of this product is invaluable for the growing body of a baby of the first year of life, for strengthening bones, enriching valuable organs of all organs of a young man. However, for its feeding, a special cottage cheese is needed for the baby, because an ordinary store does not contain all the useful qualities and properties, and is often rich in all kinds of chemical compounds.
There are options
There is not one way to prepare this fermented milk product. And then each mother decides for herself which one and her child are more suitable. Let's consider some of them.
1. The method is cold on kefir
Pre-freeze 1 cup of kefir, after which, laying the ice in a sieve or colander, thaw. During thawing, the whey will separate and drain, leaving delicate curd flakes in the container.
2. Thermal method on kefir
To prepare the cottage cheese for the baby in this way, you need 1 cup of kefir. With this amount, the output is about 40 grams of the finished product, that is, the necessary daily allowance for a child up to a year. The best option is to choose kefir cooked in a dairy kitchen. The curd from it turns out to be very tender and most useful. So, pour kefir into a small container and put it on a minimum fire. When heated, the contents of the container will begin to curl. Throw the resulting curd into a colander or sieve and drain the whey (by the way, it can later be used for baking).
3. The method is calcined
Heat 2 cups of milk without boiling, and add 1 tablespoon of 10% calcium chloride. Stir thoroughly and strain. Cottage cheese for babies prepared in this way is very rich in calcium, so it’s often not worth it to feed the baby.
4. The modern way (long)
This method offers the preparation of cottage cheese in a yogurt maker. For its implementation, one miracle of modern kitchen equipment will be required, as well as milk and specialized dry sourdough. Boil pasteurized (or whole) milk , cool to a temperature of 25-30 degrees and, stirring, dissolve the leaven in it. Pour the warm mixture into the containers of the yogurt maker and, having chosen the curd preparation program, calmly wait about 10 hours for its completion. When whey is formed, drain it by tilting the capacity of the yogurt maker. Put the finished cottage cheese in the refrigerator for 3 to 4 hours for complete cooling.
Casserole
Cottage cheese mixed with fruits - for babies there is no greater treat! However, not a single mother will be able to feed her child with the remaining fermented milk product from yesterday. In this regard, the question arises of what can be cooked from cottage cheese. The answer is very simple - cottage cheese casserole.
Ingredients:
- 500 grams of cottage cheese;
- 6 tbsp. l decoys;
- 4 tbsp. l Sahara;
- 2 chicken eggs;
- 150 grams of sour cream;
- ½ tsp soda.
How to cook?
Mix sour cream with soda, let rise, add cottage cheese, semolina, sugar and eggs and carefully knead to a homogeneous mass. Grease a thick-walled baking dish with oil, sprinkle with flour and fill it with dough. Put in an oven heated to 200 degrees for 30 - 35 minutes. Cool the cooked hot casserole without removing it from the mold.
It's time to the table!
Add sour cream to the curd cheese casserole and serve. It will be an excellent dessert not only for a little peanut, but also for the rest of the family!