Kefir doctors recommend introducing a child into the diet from six months. In the dairy kitchen, you can get a special children's kefir, but the best and most useful will be kefir made at home.
Pick your recipe
You will need
-
- 0.5 l of milk;
- 2 teaspoons of sugar;
- 50 ml of kefir;
- 200 ml of baked milk;
- 1 tablespoon of sour cream;
- biological products (bifidumbacterin
- lactobacterin).
Instruction manual
1
The first way.
Pour 0.5 liters of milk into the pan. Add there 2 teaspoons of granulated sugar, mix and boil.
Cool the milk to room temperature. Add 50 ml of purchased kefir to it. Move everything carefully.
2
Pour the milk mixture into a jar. Wrap it in a towel and put it in a warm place for 12 hours. If after this time the milk does not thicken, then leave it in a warm place for a while. When the milk has thickened, put it in the refrigerator for 12 hours. Kefir is ready.
3
The second way.
Take 200 ml of baked milk and boil it. Cool to room temperature.
Add 1 tablespoon of sour cream and five doses of any biological product, all move.
4
Leave the mixture overnight at room temperature. In the morning, kefir is ready. Every day, leave 30 ml of kefir for yeast. Then add only 200 ml of baked milk to the sourdough.
note
Biological product and sour cream are added only for the first time.
When the milk turns sour in heat, be careful not to peroxide.
Useful advice
For the preparation of homemade baby kefir, it is better to take milk from under the cow. The souring process will be faster.