You will need
  • Kefir 200 ml, banana, 300 ml milk, 1/2 teaspoon of 20% of calcium chloride, a small pan, glass jar 150-200 ml, gauze.
Fresh yogurt you pour into the jar of glass. In a small saucepan on a slow fire, boil clean water, remove from the heat and leave it for a while. Jar with yogurt dip 2/3 into the water and hold in a water bath for about half an hour. During this procedure, you can cover the pan with a lid. If the yogurt just pour into a saucepan and bring to a boil, it will lose all nutrients and nutritive properties of the product. So the correct way of making cheese is receiving it on a water bath.
After some time, the thus obtained whey drain. The remaining mass is (actually) and cottage cheese wipe through a sieve to avoid lumps and the product resembled the consistency of cream. The finished product is put in the refrigerator.
Cheese can be made of sour milk. This pasteurized sour milk bring to a boil in a small saucepan and remove from heat. The milk will strain through a sterile gauze, folded in four, the result is a cheese press to remove excess whey.
If possible, prepare a calcined curds. To do this, pour fresh milk into a clean pot or bucket, add the content of calcium chloride, which is available at the pharmacy, commercially available, heat the milk and after boiling, immediately remove from heat. The obtained thick mass, remove with a spoon and RUB through a sieve, place in a glass jar and refrigerate for a day.
The curd, obtained from kefir is less sweet than milk. As a Supplement, can use a banana. For this purpose the ripe fruit peel, pulp mash with a fork. In a blender or with a whisk, whisk a lot and add it to the curd, mix gently. In this case, you do not need the addition of sugar, which is very important for baby food.
You can add in cottage cheese, berries, chalk, cut-up Apple or peach and grated carrots. Focus on the tastes of the baby, what kind of cheese he likes more fresh or sour, sweet or not. This provides new opportunities for improving food and its taste.