Fresh cheese for babies

Fresh cheese for babies

The first time I started giving fresh cheese to my little girl, I pondered a lot about how to prepare it. I didn't want to resort to the store-bought version with all sorts of additives, nor to methods using unboiled milk. I tested two simple methods, each time with goat's milk from a trusted source. Since then, I return to these methods whenever I need fresh cheese, especially for the little ones.

Quick info

Total time: approximately 20-25 minutes
Preparation time: 5 minutes
Boiling and separating time: 15-20 minutes
Servings: depends on the method used; from 400-500 ml of milk, you get a small portion of cheese, suitable for 1-2 baby meals
Difficulty: very easy
Recipe type: homemade fresh cheese, for babies or small children

Ingredients

Method 1:
- 400 ml of full-fat milk (ideally goat or cow)
- 2-3 teaspoons of freshly squeezed lemon juice

Method 2:
- 500 ml of full-fat milk
- 200 g of thick, creamy yogurt

Preparation method

Method 1 (with lemon):

1. Pour the milk into a clean saucepan and heat it over medium heat. Let it boil and simmer for a few minutes.
2. Remove the saucepan from the heat and immediately add the lemon juice, stirring gently. Do not add more than 2-3 teaspoons; if you use too much, the cheese will be too sour.
3. The milk will start to separate fairly quickly. The fat and curds will gather, while the whey remains yellow-green.
4. Let the mixture sit for 3-5 minutes without touching it, so the cheese separates well from the whey.
5. Strain everything through a fine sieve or a piece of cheesecloth. Let the cheese drain well without pressing it.
6. Allow the cheese to cool completely before offering it to the child.

Method 2 (with yogurt):

1. Boil the milk in the same way, allowing it to come to a boil for a few minutes.
2. Remove the milk from the heat and add all the thick yogurt. Stir gently.
3. After adding the yogurt, set the pot aside for a few minutes. The milk will separate into curds and whey.
4. Strain the mixture through a sieve or cheesecloth, as in the first method. Let the whey drain well.
5. When the cheese is drained and has cooled, it is ready to use.

Why I make the recipe often

I rely on this recipe because I know exactly what I put in my child's cheese. It is easy to prepare, I don't have to keep it for long, and I can make it from any full-fat milk I have on hand. I don't end up with a lot of cheese to throw away, and the texture is suitable for babies. Plus, it has no additives.

Tips and variations

Tips

- The milk should be as full-fat as possible. The thinner it is, the less cheese you will get, and the texture will be more watery.
- Do not use more lemon juice than necessary. Stick to 2-3 teaspoons for 400 ml of milk.
- If you use homemade milk, make sure it is well boiled.
- The cheese should only drain until no more whey drips; do not press it.

Substitutions

- Goat milk can be replaced with cow's milk if it is full-fat and safe.
- The yogurt can be any thick, creamy yogurt, not a diet one.

Variations

- You can adjust the quantities to make more cheese, keeping the proportions.
- If you want a softer cheese, do not let it drain too long.

Serving ideas

- For babies, you can serve the cheese as is or mixed with yogurt or sour cream.
- It can be added to vegetable purees or served alongside polenta.
- It is also suitable as a filling for pancakes or as part of a snack.

Frequently asked questions

1. What kind of milk is best for this cheese?
The best result is obtained with whole, full-fat milk, either goat or cow. If you use pasteurized store-bought milk, it should be as minimally processed as possible.

2. Can I use UHT or skim milk?
UHT milk sometimes gives poorer results, and skim milk produces a much poorer, crumbly cheese.

3. Can cheese be made without lemon or yogurt?
Acid is necessary for coagulation, so either lemon or yogurt must be added.

4. How long does homemade fresh cheese last in the fridge?
Ideally, it should not be kept for more than 48 hours in the fridge, especially for small children.

5. What do I do if the cheese turns out too sour?
Next time, use less lemon juice. If you used too much this time, you cannot change the taste.

Nutritional values

Estimate for a portion made from 400 ml of whole milk and 2-3 teaspoons of lemon juice:
- Calories: 120-150 kcal
- Protein: 7-8 g
- Fat: 7-8 g
- Carbohydrates: 6-7 g
Values may vary depending on the type of milk and the final quantity of cheese. It contains no additives.

Storage and reheating

Homemade cheese for babies is stored in the fridge, in a covered container, for up to 48 hours. I do not recommend reheating it; it is better to use it fresh or cold. If not consumed within this timeframe, it is better to throw it away.

 Ingredients: The first method, which is the simplest, requires: 400 ml of milk, 2-3 teaspoons of lemon juice. The second method requires: 500 ml of milk, 200 g of thick, creamy yogurt.

 Tags:  cheese cottage cheese