Homemade fermented milk products for children from 2 years old
According to WHO (World Health Organization) recommendations, fermented milk products should be introduced into a child's diet from 8-10 months. From then on, nutrition with fermented milk products remains relevant for children of any age.
Fermented milk products for children
Fermented milk products are an excellent source of nutrients necessary for a child's growth and development:
- Protein, partially broken down into amino acids - a building block for muscles and organs.
- Fatty acids - necessary for the normal functioning of every cell in the body.
- Carbohydrates - the main source of energy. In addition, unlike whole milk, fermented milk products have much less lactose, which ensures excellent tolerance.
- Minerals - calcium, potassium, phosphorus, magnesium. For the development of the skeleton and the normal functioning of the body at the cellular level.
- Vitamin C, B vitamins, folic acid - essential for a growing organism.
Nutrients are presented in a partially broken down form and in the correct proportions. They are well absorbed by the digestive system. They almost never (with the exception of individual intolerance) cause digestive disorders and allergies.
Yogurt for children – natural and without unnecessary additives
The absence of harmful additives and excessive sugar is especially important when it comes to children's nutrition. Some additives can also cause allergic reactions and digestive disorders. Finding a product without additives in a store is usually not easy.
Great news – real yogurt, kefir, and cottage cheese can be prepared at home.
- 100% natural and definitely fresh;
- Contains no harmful additives: preservatives, flavorings, dyes;
- Contains no sugar;
- A truly living product - bacteria turn milk into yogurt right before your eyes;
Live Probiotic Yogurt
Homemade yogurts contain more beneficial bacteria than supermarket yogurts. But it's not just the quantity that matters.
If you use a special probiotic starter – the yogurt will also be special. Probiotic bacteria not only turn milk into yogurt—they benefit the body.
The special beneficial bacteria in the starter provide the following beneficial properties:
- Balance of intestinal microflora. Fermented dairy products are a natural and effective way to restore the balance of intestinal microflora.
- Optimal digestion without failures. Special probiotic bacteria normalize digestive processes, preventing intestinal disorders.
- Strong immunity. Some starters contain a special complex of bacteria, the regular use of which reduces the risk of colds in children by almost 2 times*
- Heat milk to a temperature of +37..+40 °C. Add the starter culture, mix.
- Wrap the pot in a large towel so the mixture doesn't cool down. Let it ferment for 6-8 hours.
- After thickening, cool the product. Before serving, you can add fruits, nuts, or honey.
VIVO starter cultures guarantee that you will have a great yogurt. Otherwise, you will receive compensation of 2 times the value of the milk and starter culture.
For a high-quality, delicious, and healthy product, you need two things: good milk and a good starter culture.
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