Children's cottage cheese

[the body growing up to 18-25 years old cannot be low-fat foods]

Children's cottage cheese

Category: Dairy and egg dishes

Ingredients
fermented milk product*	1 piece = 250ml
milk*	1 part
fruit, berry purees * by age
---------------
* read cooking description

Cooking method

• Cottage cheese for young children can be prepared by yourself. At home. From natural village products, or from store, but the brand is worth looking for! In our city, only 2-3 companies would arrange me for this purpose! You know, the recipe is painfully simple, but it turns out that not all mothers know about this ... from my experience, talking with friends, I realized that many do not give children a full norm of cottage cheese daily (50g every day or 100g every other day), many explain this is the high cost of ready-made children's curds (we have good ones for 60-70r / 100gr), someone is too lazy to go to the store, someone thinks that it is great without curd, and other reasons. But in baby food it is better to adhere to the norms, it should be complete and balanced, less milk is drunk over time, therefore cottage cheese replaces the calcium needs supplied with milk, but does not replace other vitamins and minerals contained in breast milk. And when I say that you can cook yourself - they are surprised! I tell you how and what, and when they call back and I hear the joyful voice of my mother, that the baby liked it, I'm so glad! So I thought that if at least one mother joined after reading it, it would be great!
• 
• So, for cooking, we need a small (1l) saucepan, a mug of more than 250ml to measure the required amount of milk and sour milk, a spoon, a strainer, an immersion blender, a 300-330ml mug (if we are preparing a double portion), into which the blender fits well.
• * - Let's talk about products .... sour milk and in the ingredients it means, first of all, self-prepared yogurt / kefir (we also use kefir for feeding) from village skimmed or whole milk, if there are no village products from the cow, then we take sour milk and milk with the highest fat content (the body growing up to 18-25 years old cannot be low-fat foods) and with the shortest shelf life of the best manufacturer, which is as close to natural as possible.
• Pour a mug of sour milk into a saucepan, then a mug of milk. Do not mix, the fermented milk product is denser and will be at the bottom, which will separate the whey faster. On my glass ceramics, I cook for 6 out of 9, 10 minutes.
• 
• My glass-ceramic panel at a power of 6 out of 9 does not allow the mass to boil, it is periodically on-off and the fire is very uniform, and the cottage cheese is ready when it is about to boil or just starts to gurgle. When I stay with my mother, it’s on her hob with ordinary metal. I change the fire with combs, first I turn it on to 4 out of 6, and when the contents of the saucepan are very hot and are about to boil, I turn it down by 1 out of 6. Next, I wait for the formation of clots, clots, depending on the milk (village or store), are very different in appearance, even different store manufacturers will have different clots. If you feel that your stove is very hot and something may burn to the bottom, then vertically immerse a tablespoon in a saucepan and pry what has already formed there. I have never used a gas stove, I assume that the fire is even stronger there, so you need to look for the correct heating mode, I think it is better to set it to almost a minimum on gas. If this does not work, then it is better to use the second cooking method (see description below). Although I cooked every other day on a camping gas stove when we relax in nature with a tent for 7-10 days ... but that camping stove is different from a stationary gas stove.Everyone has different stoves, you need to adjust to your own and then the cooking time on the stove for 1-2 portions will be 10-15 minutes.
• The cottage cheese is ready when the whey becomes yellow-greenish, will not be cloudy, without whitish stains of milk residues, it may not be entirely transparent, but the curd should already be taken with a spoon and almost stick to it, it is tender, m. B. not quite uniform, somewhere denser, somewhere a little grasping. Once the contents are not milky, the clots are ready. The curd depends on the initial products, it can be one piece, several large ones or many small ones, but the moment of catching is the same for all.
• 
• 
• Spoon the curd from the pan into a large mug (very convenient Luminark for 300-330 ml), and filter the rest of the curd through a strainer and add to the mug. You can strain everything at once and not catch the clots, but they are delicate and break up, washed out by pouring whey, so it is better to collect everything with a spoon to the maximum and strain the rest. You do not need to completely get rid of the serum, a small amount is acceptable. You can catch it in a small strainer, holding it over a saucepan and immediately pour the contents into a mug. If you are catching it in a mug and it seems like a lot of whey has gotten into it, hold the contents with a spoon and pour out some of the whey. Over time, usually 1-2 times of cooking is enough, you will select the desired fire and understand which curd and how much whey to add.
• 
• Now we bring everything to a creamy state with an immersion blender, adding whey if necessary.
• 
• Our cottage cheese is ready. We give it to children warm.
• When I had a period of life without village milk (one supplier stopped, and I have not yet found another), I noticed that from store products, the curd curd is just enough to vigorously stir with a spoon and it will reach the desired consistency, with village products I have never it didn't work.
• You can cook cottage cheese in the second way... Boil milk and hold it for a couple of minutes, remove from heat, pour in sour milk. We close the lid and wait a few minutes, the same clot is formed, then, as I wrote above.
• Like all complementary foods, cottage cheese is introduced with minimal doses, bringing it to 50g per day by 12 months. Then you can give 100g every other day. If the child is breastfed sufficiently, then the cottage cheese can be introduced at 10 months, since it is better to drink more mother's milk. By the way, up to 6 months with a normal increase, no complementary foods are introduced. The World Health Organization recommends breastfeeding for at least 2 years, then at will. Breasts by nature are designed for 4 years of natural feeding, which allows you to go through all stages of colostrum-milk-colostrum, nervous and mental development. Naturally, the mother's nutrition during lactation (and pregnancy) should be appropriate.
• After introducing the curd into the diet, you can supplement it with mashed potatoes (by age) from fruits, berries, vegetables, cooked on your own. It is better to give it in turn, without mixing everything in one bowl, form the child's correct taste perception of products. The cottage cheese itself is tasty, and you don't need to clog it with other additives, the kids will be wonderful to eat it "without salt, without sugar, only vegetables and fruits"
• I am preparing this applesauce, or I give with berries - in the photo there is fresh sea puree. Victoria. It is convenient to stir the introduced yolk into spoons of cottage cheese or kefir. Sugar we do not use dairy products, it inhibits the absorption of calciumso, for example, a cottage cheese casserole with sugar will provide more satiety than good.
• About the amount of cottage cheese at the exit.
• Pouring 1 part = 250ml of liquid, we get 130-150g of cream curd with a fat content of about 10-15%. For my hand blender, such a part is minimal, perhaps 1 part = 200ml is enough for yours. The curd cooks quickly, I cook for breakfast every other day. At the beginning of complementary feeding, portions are very small, it is convenient to use such containers for storing and freezing breast milk
• 
• They can be sterilized, frozen.Subsequently, lay out the cooked purees in jars, freeze something in portions for future use ... the same cottage cheese or vegetables. We put the cooked cottage cheese in containers and put it to the coldest wall of the refrigerator. If suddenly you got a large number of village. milk, then we cook in a large saucepan or MV and freeze in portions, I cooked 10 servings as much as possible, it is very easy to lose count (10cr of milk 10cr of kefir))))) We heat the curd from the refrigerator in a bowl with boiling water, it looks like a water bath. No microwaves in the nutrition of children, this has not been studied so much. For children under one year old, we prepare one portion to eat 1-2 times: eat now and on the next. day, each portion is in its own jar and is not a leftover, half-eaten today .... for older children, from a year I cook a double portion, divide it by 2 times and give it every other day.
• We use whey in pancakes, pancakes, waffles, bread, drinks, okroshka.
• Health to you and your CHILDREN!

The dish is designed for

1 serving

Time for preparing:

15 minutes

Cooking program:

stove, blender

Note

I will take this opportunity and competition .... such cold cottage cheese with berry puree will be a good simple dessert / snack at any time of the year, including the summer heat.

Natasha, a very valuable recipe, I have young mothers in mind, I will definitely send them a link! Thank you!

Thank you very much, it's too late for us, but there is someone to show the recipe

Natasha, thanks for the recipe, I'll try. I've tried to make how many cottage cheese does not work. Only for the balls according to the recipe with lemon juice for the first time it turned out to be very delicate and "not washed out with whey" - this is the most accurate definition that I have ever gotten with cottage cheese. And the little daughter does not eat the village cottage cheese, chokes, which I just didn’t do with it, and rubbed, and ground, and blended with berries, but all the same grains remain. I will definitely try how you write. And I also have such cups, 10 pcs for 160 ml, and 10 for 220 ml, very convenient, I used to freeze breast milk in them, and then I just started to store food, to be honest, I even carry snacks in them to work, so as not to eat too much.

[Rada-dms]

Rada-dms, Olya, I hope for the theory of handshakes, thanks!
Svetlana, thanks for stopping by! late or early it's a relative matter ... I have an older 6 and she asks her to cook this, although she eats this option with pleasure several times a week, and draws from me every day

Berry or fruit curd cream with linseed oil (Beer Obst-Quarkсreme) (NataliARH)



Children's curd suitable for people och. old age, when they buy children's jars of puree, juice, meat, I myself would have eaten with pleasure, but there is no required amount of der. milk, only for this reason the elder and myself I cook from the village. low-fat cottage cheese, I add cream to my daughter, because. children are not allowed during the growth period (and growth goes up to 18 years old, the skeleton is completely formed by the age of 25) eat low-fat foods

olgea, Olya, I hope you will succeed and your daughter will like it

little daughter does not eat village cottage cheese, chokes

remind her how old?

I'll write for everyone:
Village and others ready-made curd, not intended for children. nutrition without heat treatment(that is, if we just mix it with additives) children should not be given, firstly, they have a higher standard for the content of microbiological. inseminated sti different bacteria, and they say. products are the most perishable goods, it is better to cook light creamy cottage cheese yourself or hold it on the stove a little longer and there will be regular cottage cheese, denser, but not fat-free and healthier than ready-made, whether it is made from village or store milk.

Many people know about cooking calcined curd with pharmacy calcium chloride, used to increase the calcium content, opinions differ here ... I am one of those who believe that this disrupts the natural balance of minerals, and with normal health indicators, good nutrition, this supplement will be unnecessary, as well as taking artificial synthetic vitamins!

And I also have such cups, 10 pcs for 160 ml, and 10 for 220 ml, very convenient

The cups are very comfortable
I also have 2 sets (the last figure costs 180 ml, 220 will fit to the very edges, but the lid will not close), some of the older ones remained and I bought new ones for the younger. I went somewhere, took a thread with me, took a bite of kefir, for example

remind her how old?

2.2 us now. After pneumonia, the doctors said I had to eat cottage cheese, but I couldn't stuff it into it. Sour milk goes with a bang, but cottage cheese does not.

[Natasha!]

Thanks for the recipe you need, Natasha! A very delicate curd turns out. I will recommend it to my daughter for a granddaughter. What to buy is unknown what and how cooked.

Pouring 1 part = 250ml of liquid, we get 130-150g of cream curd with a fat content of about 30%.

This is only if you add such a fat content there. If nothing is added, then the maximum is 15%.

Natasha, I made cottage cheese yesterday, for some reason it didn't work out like you did in the picture, it didn't get lost in one pile. Maybe I should have done it longer. How about it, does it boil at least a little or does not gurgle at all?
I put it in a bowl, I got a lot of whey, and tried to drain it, but the cottage cheese came off along with the whey. Therefore, I whipped it up, it turned out to be watery.

And this remained in the saucepan, something that could not be caught with a spoon.

I’m thinking, he tried to boil me a little, maybe this bubbling broke the mass?
Natasha, how are you? Thank you.

[Olya]

Olya, 2.2 and us 1.9 ...... I remember asking in the rec. soup, and forgot age ...
I realized my mistake in the description of the recipe, added about different stoves - glass blocker, burners, gas. Please re-read the recipe so as not to repeat a lot here. Added about different products. What kind of milk did you make?
My stove does not allow the mass to boil, when the curd is ready, the contents either just gurgle a little or are about to boil. Maybe the second way of cooking will be more convenient for you?
Olya, what about the fact that you didn't catch chtoli in the second photo? there is a big clot at the bottom? Then strain the leftovers and whip everything together with a blender.

tried to boil over

it's not scary, you have to look so that everything is grabbed and caught

I understand that my daughter didn't like it, since you didn't write her impression? If the second "pancake is not lumpy" she does not like, then already with fruit-Victoria and so on. in the bite .... or first scoop up a little mashed potatoes in a spoon and it is cottage cheese, it's better than making a mishmash, different tastes and textures are felt.

Sana

This is only if you add such a fat content there. If nothing is added, then the maximum is 15%.

For some reason I thought, if milk is 3.2%, then 10 times 3.2 will be 32% ... aa, because from 1 liter there will be 250-300 g of cottage cheese, then somewhere 10-15% is obtained

Irina, thank you for paying attention to your granddaughter, hi, I hope you like it!

there is a big clot at the bottom? drain the leftovers

Natasha, at the bottom, this is a very fine sediment, I start to filter it, it clogs the sieve and that's it, and if I start to grind it with a spoon, it flows out along with the whey and also then settles. So I thought, maybe because I was boiling, the gurgling still breaks the mass.

I understand that my daughter did not like it

- I just made a mistake, put the cottage cheese next to a jar of homemade yogurt, which she bursts so that it bursts behind her ears, although with acidolact sourdough it turns out quite sour yogurt and at the beginning gave the cottage cheese a taste, and Sonchik was already aiming at yogurt. Today I will try to do it again, and I will look yesterday, maybe it has thickened in the refrigerator. And probably I'll try it in the 2nd way. Thanks Natasha.

Aa, fine sediment, and you have milk. or der? this could be from overheating, but you say it "gurgled", that is, it did not boil ... well, you need to understand the stove and cottage cheese and everything will be like clockwork, woke up in the morning (or at mid-morning snack) put it to cook, next to the kitchen - what do you do, threw it away, problenderil and that's it ... it turns out quickly
It thickens in the refrigerator, but when heated it will be thicker than just cooked

Girls, I always let it boil, or keep it for a while in a state of the beginning of a boil, and a very tender curd, even if you just mix it with a fork with a banana, for example. Or with honey or berries.

[Ninelle]

Ninelle, You are right, so it turns out

I always let it boil, or keep it in a state of beginning to boil for a while

and it all happens very quickly when I cooked and understood the process a couple of times

I also only mixed such cottage cheese with a teaspoon with a teaspoon, it turned out almost like a blender, but from a village one, simple stirring does not work, only a blender will help ...

I always let it boil, or keep it in a state of the beginning of a boil for a while

but if it starts to boil for me, it doesn't work. Everything disintegrates, leaves like a serum.

and if it starts to boil for me, it doesn't work. Everything disintegrates, leaves like a serum.

It seems that I have visited a couple of times, from Agusha. And then, if I did not choose a clot, but poured everything together on a sieve.

[NataliARH]

NataliARH, thank you very much for a thorough analysis of the topic of curd. I discovered new knowledge for myself. To the eldest (already 19) I gave country cottage cheese, ate with pleasure. I make the middle (6 years) and the smaller (9 months) from kefir, and our pediatricians advise so - from kefir, for the first time I read about adding milk. But I'll try it today.
For flavor and fat content, I add skimmed cream. I don't use jam for less, I add a baked apple, pumpkin puree or a banana.

[NataliARH]

NataliARH, made a curd, very tasty, tender, without sourness, did without a blender, mixed perfectly with an apple. The little one ate everything.
Now I am tormented by one more question: the time of consumption. Usually cottage cheese is eaten in the morning, we were told to eat in the evening. Where is the truth?

[Elya]

Elya, thank you very much for your attention!
in order...

I gave country cottage cheese, I ate with pleasure

how to explain it like that ... I would give rustic cottage cheese (not fat-free) to a child without heat treatment if I see how it was prepared, how it was stored ... and I would give it, well, from 3 years like this ... here the thing is that my mother herself solves, but I just recommend .... sometimes young children are given this that cottage cheese in comparison with this will be breast milk!

I make cottage cheese from kefir, and our pediatricians advise so - from kefir, I read about adding milk for the first time. But I'll try it today.
For flavor and fat content, I add skimmed cream.

if you make cottage cheese only from kefir (yogurt, if your own, and store-bought in this case is irrational to use, it is more expensive and not all small natural producers produce it, and even more so without additives), then it will be sour ... the child's digestive tract to excess acid treats badly, and tastes better with milk, and adding cream is encouraged unless the baby is gaining weight

I don't use jam for less, I add a baked apple, pumpkin puree or a banana.

keep it up! refined foods are harmful ... fructose from vegetables / fruits / berries is completely natural, as you grow, increase the portions, I don't remember at what age the norm of berries is 200g per day, mine, at 1.9 until 130g, eats about every day, I haven't tried sugar, I fed my daughter according to the same principle, and in his 6 years of maniac craving for sweets, as in most children, he does not have, and I bake a lot of sweets (right and wrong) ...

made curd, did without a blender

What were the original products? village or shop? I already wrote that I can't do it without a blender from the village, maybe it depends on the cow

Health to my son! Glad he liked it! And mom is a good fellow and lays the correct taste perception

By the time of use, the question is interesting!
I give every other day in the morning a full portion of 500ml + about 130g Victoria, in the afternoon yogurt / yogurt m. B. fruit or just sour milk, and fruit in the evening .... according to the circumstances .... but we still have breast milk in a decent amount.
Many people write that cottage cheese is given at afternoon tea.
You are talking (according to the doctors) about dinner.

I'll try to find information, but for now it's better to focus on the baby ... I'm sure mom can imagine if this portion will be enough for the child until the next meal.

[NataliARH]

NataliARHThanks again for your thorough review and praise. Kefir was store-bought 1% (we have no other one now, we have even stopped making 2.5%), and boiled country milk, but without some of the cream. Thrush is good, I have been taking milk from her for 7-8 years.
I rummaged in the internet, opinions are different, most of the evening.

“For the vast majority of people, it can be eaten at any time - the digestibility in the morning, afternoon and evening is almost the same. But for some people there are still limitations.
For example, if you have stomach problems, then you should consume cottage cheese in the morning. The same rule applies if the cottage cheese is fat. Low-fat cottage cheese is perfect for dinner. People involved in sports should eat cottage cheese for half an hour after physical training. This is necessary for faster intake of protein in the body and faster muscle recovery. "

"And in order for calcium to be absorbed better, it must be consumed in the evening. Growth hormone is activated in children at this time of day, which means that the body needs calcium for" building. "But cheese consumed in the morning will give the body a minimum of calcium, because From 10 to 13 o'clock in the afternoon this trace element is excreted through the kidneys, not reaching the intestines. It is not without reason that it has long been considered useful to drink a glass of yogurt at night. "

[Elya]

Elya,
our cottage cheese is not fat-free according to the recipe, which means it can be done in the morning (judging by the text), but it is more logical in the evening to assimilate calcium ... ... you can even dance from the time of year ... it's hot in summer ... in the morning and porridge is good goes until the sun is hot, and in the evening nothing climbs and it is quite possible to feed with cottage cheese ...
mine still eats well (at any time of the day and year) everything I cook for him, TTT

[NataliARH]

NataliARH, thanks for thinking, we are now eating in the afternoon - in the evening, I don't want cottage cheese in the morning.

I am grateful for the delicious curd, my daughter eats it well, now I no longer buy her curd, my own is much tastier and more tender. Thank you so much.

[Svetlana]

Svetlana, to your health !!! you can't say anything else

I also make it from milk and kefir, but in a slightly different way. The curd immediately has a soft creamy texture.

[Irina]

Irina, Thank you for the video! I described this method in the second version in the recipe, just without a photo, only in words ... for some reason I like the first one more like cooking

[NataliARH]

NataliARH, thank you for the baby curd! Very useful.
With your permission, I will take it to Temka Baby food.