Home » Children » How to prepare kefir for a child. Kefir in the diet of children under one year of age: more benefit or harm? What are the consequences of earlier introduction of kefir into the diet?

How to prepare kefir for a child. Kefir in the diet of children under one year of age: more benefit or harm? What are the consequences of earlier introduction of kefir into the diet?

As soon as the child turns six months old, pediatricians recommend introducing complementary foods. Every two weeks, if your baby doesn’t have allergies or other negative reactions, the menu includes: new product. After some time, the child is given kefir to try. And here parents have many questions, starting from how many months can kefir be introduced into the baby’s menu, and ending with which company to buy or prepare the drink themselves. Some parents are skeptical about kefir, explaining that the child is still too small for this product and it is better to try milk. Pediatricians refute this theory: children under one year old should not be given milk, but kefir will be not only tasty, but also a healthy addition to other dishes.

When to start: at what months can kefir be introduced into a baby’s diet?

Kefir is a fermented milk product that is obtained by fermenting milk. Whole or skim milk is used to produce kefir. The beneficial properties of this drink are provided by the lactic acid bacteria and fungi included in the composition. Why can kefir be introduced into complementary feeding for infants, unlike milk? The thing is that this drink is very easily absorbed in the body. And if you add juice or fresh berries to it, you will get a wonderful and tasty yogurt.

Fermented milk products on a child’s menu: the opinion of Dr. Komarovsky

The first question that worries a mother is when can she give her baby kefir. First of all, it depends on the child’s feeding method. Children who are breastfed first try a healthy fermented milk drink at eight months. Artificial babies can be introduced to kefir a little earlier - from seven months. Doctors, in particular Dr. Komarovsky, recommend giving kefir no more than once a day. The maximum amount of fermented milk drink should not exceed 150–200 ml per day.

First time: rules for introducing kefir into infant feeding

At 7–8 months, depending on whether the baby is feeding breast milk or a mixture, start giving kefir to your baby. For the first time, it is recommended to try this drink no more than a teaspoon. This amount of kefir is enough to get started. If the baby does not experience any negative reactions, the portion can be gradually increased and after a month the child can drink 50 ml of kefir per day. At 9–10 months, the baby can be given 100 ml of fermented milk drink per day, and by one year the portion increases and is already 200 ml. It is not recommended to give more kefir to infants, because... The baby's kidneys cannot cope with such a load yet. Dr. Komarovsky recommends increasing this portion only after three years.

Some parents are afraid to give kefir to their babies because of the alcohol content. Pediatricians say that kefir is safe for a child if all storage conditions and expiration dates are met. Of course, if the period of use has expired, such a product is strictly prohibited from being given to a child, because During the fermentation process, the component dose of alcohol in the fermented milk drink increases.

It is worth noting that it is recommended to give kefir to your child for lunch. In the morning, experts recommend feeding the baby with breast milk or an adapted formula. It is also not recommended to give fermented milk product at night because the baby will not get enough of it. Pediatricians insist that the child sleep longer at night and wake up less often for feeding; he needs a hearty dinner before bed. For children up to 9–10 months, this is breast milk or formula, and closer to a year, it is better to feed the baby hearty porridge, milk or dairy-free.

Why kefir: benefits of the product and possible negative reactions

Doctors around the world insist that it is not advisable to give milk to children under one year of age, unlike kefir, which is excellent for complementary feeding. This is due to the huge amount beneficial properties, which this popular fermented milk drink has:

Therefore, kefir is very important in a baby’s diet. There are times when children do not want to drink this fermented milk drink because of its sour taste. Doctors recommend adding fresh fruits or berries to kefir to make the drink sweeter. Some mothers prefer to add sugar, but pediatricians do not recommend this: sugar is not good for babies, so sweet fruits or berries are the best solution.

Like any product, kefir can cause negative reactions in some children:

In infants, kefir can cause allergies. This is due to the fact that the protein may not be broken down by the enzymes of the child’s body, so allergic reactions occur, most often manifested by a rash or severe indigestion, flatulence and colic. In this case, parents are advised to replace kefir from cow's milk for a fermented milk drink made from goat milk. As a rule, goat milk kefir is well tolerated by children without causing allergies. However, such kefir can be introduced into the infant’s menu no earlier than 10 months.;
has a negative effect on kidney function. Kefir contains acid and some mineral salts, which in large quantities can cause problems with the kidneys and digestion. Therefore, doctors prohibit children under three years old from drinking more than 200 ml of kefir per day. This portion is optimal and does not harm the body's systems.

Which one to choose: store-bought or homemade?

Every mother faces this choice, and opinions are divided. Some argue that for children of this age it is better to give only homemade kefir, others insist that it is safer to buy a ready-made product. However, the choice is only up to the parents, because even certified doctors recommend differently. Some are for dairy cuisine or a store-bought drink, others assure mothers to make kefir on their own, if not from homemade milk, then from store-bought milk, but at home using a starter.

Cook at home or use products from the dairy kitchen: the opinion of a pediatrician

Making your own kefir

If parents prefer home cooking drink, doctors immediately pay attention: you cannot give infants simply sour milk, the baby’s stomach is simply not able to digest such a drink, because the enzyme system is not yet fully mature for adult food. Best option preparing kefir at home - use milk and a special starter culture, which contains a certain composition of bacteria and fungi. Doctors recommend choosing milk carefully: you should not buy a product on the market without necessary documents, which confirm that there are no pathogenic bacteria or infections in the milk. Experts recommend giving preference to store-bought milk, which has a shelf life of no more than 10 days and a fat content of no more than 3.2%.

Having chosen milk, you need to take care of the starter. It is best to buy it at a pharmacy: all necessary storage conditions are met there, because... bacteria die at the wrong temperature. Sourdough starters are sold in bags or ampoules. You can also use a small amount of earlier prepared kefir or sour cream as a starter. Preparing fermented milk product is not difficult at all:

Take 1 liter skim or pasteurized milk.
Sourdough: one bag of store-bought or 4 tablespoons of sour cream or good quality kefir.
Bring the milk to a boil and leave to cool at room temperature. Please note that you should not try to speed up the cooling process of milk by taking it out into the cold air or putting it in the refrigerator. One of the conditions for successful preparation of kefir is that the milk must cool gradually at room temperature.
As soon as the milk becomes warm, approximately 25 degrees, you can add starter to it. If you are using dry bacteria, pour 100 ml of milk into a separate container and add the starter there. Mix thoroughly until smooth so that the starter does not form lumps. Then pour this mixture into a container with milk and stir. Kefir or sour cream can be added directly to the container with milk and mixed well.
Kefir can be fermented in a yogurt maker or in bottles, but always in a warm place. The preparation process in a yogurt maker is simpler and kefir is always obtained: just develop the milk in special jars, put them in the yogurt maker and turn on the device, setting the time to 12 hours. After this, let the kefir cool and the drink is ready. If you do not have such a device, pour the milk into bottles or jars and place in a warm place without drafts or cold air for 12 hours. Then place the product in the refrigerator for another 4 hours. After this, kefir is ready for use.
Another option is to prepare kefir in a multicooker: the operating principle is the same, only after adding the starter to the milk, it needs to be poured into the multicooker bowl, but do not set the program, but turn on the heating mode, i.e. when the temperature of the milk does not increase, but is maintained at the same level. Only the cooking time is significantly reduced: it is enough for the milk to stand for only 8 hours. Some multicooker models have a “yogurt” program, which is great for making kefir.

It should be remembered that homemade kefir cannot be stored for longer than three days, unlike store-bought kefir, which has a shelf life of up to 10 days. Therefore, if the baby is within three days If you haven’t drunk all the kefir, you can’t give it to your child anymore. It's better to prepare a new portion.

How to make kefir yourself at home: video

And if store-bought: how to choose a quality product

First of all, parents should know that babies can only be given a special baby product. Regular kefir for adults is not suitable for children at this age: it has a higher fat content and has a longer shelf life than for children. A product that is made specifically for baby food, undergoes strict quality control; only the highest quality products are used for its preparation.

Popular brands of baby kefir in the photo

Children's kefir Izbenka for babies from 8 months Children's kefir Belakt of Belarusian production Children's kefir Agusha 3.2% fat content

Before buying kefir, pay attention to the following points:

manufacturer: give preference to well-known brands that pass all stages of quality testing and product certification. The inscription on children's kefir is required, which is recommended by the Union of Pediatricians for children in the first year of life;
product composition: baby kefir should not contain preservatives, dyes, GMOs and other harmful ingredients. The optimal composition consists of milk and starter culture with bacteria and fungi. Kefir can be enriched with vitamins and minerals;
shelf life: baby kefir should not be stored for more than 10 days;
storage temperature: when buying kefir, pay attention to exactly where it is in the store or supermarket. The optimal storage temperature is from +2 to +6 degrees. If the package of fermented milk products is not on refrigerated shelves, such kefir is not worth buying.

Please note that kefir does not contain any juices or pieces of fruit. In this case, it is no longer kefir, but yogurt. However, you cannot start complementary feeding with yogurt; first the baby must get used to kefir. Parents observe the reaction of the child’s body, and only after successfully feeding the baby with kefir, yogurt can be gradually introduced into the menu.

To prepare high-quality and tasty kefir, in most cases you need kefir grains, which can be obtained from a dairy kitchen or factory. Outwardly, it very much resembles a lump of curd with microorganisms formed during the fermentation of milk.

If you are using starter, add it to pre-prepared milk (it should be skimmed, boiled and cooled to room temperature). The amount of starter is 50 g per half liter of milk.

After you add the starter to the milk, leave the mixture for a day. At the same time, remember that it should be stored at a temperature of 18-20°C. After a day, the milk should ferment and the fungi should emerge. If everything goes according to plan, you need to strain the milk through a sieve, wash the resulting clots with boiled water, then pour milk over everything again and repeat the process.

Another recipe for homemade kefir involves adding sugar. For it you will need:
- milk – 900 ml;
- sugar – 1 tbsp;
- sourdough (you can use any store-bought kefir) – 100 ml.

Pour the milk into a saucepan and place it over low heat. Warm it until the cap begins to rise. As soon as it boils, remove the milk from the heat and place it in a cool place (refrigerator or balcony) to cool. Mix the cooled milk with the starter and pour into portioned jars. Alternatively, you can place it in one large container. Place the workpiece in a warm place for a day.

If you are lucky enough to have fresh milk, you can make the most wonderful homemade kefir. To prepare it you will need:
- fresh milk – 1 l;
- sour cream – 1 tsp;
- sourdough – 10 tsp.

Pour fresh milk into an aluminum pan and bring to a boil. As soon as it boils, skim off the foam and pour the milk into heat-resistant pots, add sour cream. Place the pots on a baking sheet and place in the oven. Start baking the milk and continue doing this for 4 hours. This way you can get delicious baked milk, which has a special rich and bright taste, which is why it can easily become a delicious dessert.

When you take the pots out of the oven, pour the starter over them. This must be done carefully and evenly so that the film formed on the milk during baking is not broken. Don't mix anything. Then put the pots in a warm place for 5-7 hours. If possible, then for the whole night. The mass should thicken. Place the pots in the refrigerator and keep them there for some more time.

The only thing worth considering is that such kefir should be given to infants little by little so as not to overload the baby’s gastrointestinal tract. A few teaspoons will be enough. It is better to store milk for babies in sterilized bottles.

- a fairly popular product in our country, the presence of which in the daily family diet has long become the norm. This drink has earned such love primarily due to its useful qualities and many microelements contained in its composition. However, when it comes to it, as for children in the first year of life, the opinions of pediatricians often differ, which in turn confuses parents of babies.

Of course, no one doubts the usefulness of kefir for a small organism, but you need to understand when, in what quantities and according to what scheme this product can be offered to a child.

The benefits of kefir for children's bodies

High-quality kefir, prepared in compliance with the technological process, has a lot of properties that are especially useful for a growing organism:

Is an excellent source building material for cells and organs - protein: 200 ml of kefir can satisfy from 8 to 10% daily requirement the child's body in protein (children from six months to one year should receive about 30 g of protein per day).
Supplies the body with calcium necessary for the formation of bone tissue.
It affects the digestive process: fresh kefir weakens, thereby helping to solve the problem that often torments children during the period, and a more mature product strengthens, which allows you to get rid of it in a natural way.
It is a natural probiotic, that is, it has a beneficial effect on the general health of the child, normalizing the functioning of the gastrointestinal tract (GIT) and strengthening the immune system.
Kefir stimulates the production of antiviral antibodies, which helps more effectively fight infections of viral and bacterial origin, as well as, which have a beneficial effect on metabolism and the functioning of the nervous system.
Stimulates the functioning of the enzyme system, which helps the child develop a healthy appetite.
Very rarely can cause in children.

At what age should a baby be given kefir?

As soon as a child approaches the age when it is necessary to introduce him to adult food, the question arises of what is the best way to start complementary feeding. This is where pediatricians' recommendations diverge.

Some experts believe that fermented milk products are the best option for starting complementary feeding, since the composition and consistency of such products are much closer to milk than, for example, porridge or vegetable puree.

However, their opponents insist that kefir can be offered to a child only after he has become familiar with vegetables, fruits, cereals and even meat. This opinion is explained by the lack of adaptation of this product to the nutritional needs of a growing child’s body.

breastfeeding - no earlier than 8-9 months;
on artificial - at 7-8 months.

It is difficult for the baby’s intestines to cope with their intestines, which are not yet fully matured. milk protein casein , which is abundant in kefir. It is this component of the fermented milk drink that can cause allergies in a child.
Organic acids and mineral salts contained in kefir are difficult for the kidneys and gastrointestinal tract of babies. Hasty introduction of this product into a child’s menu often leads to bowel problems.

According to experts, it is by 8 months that a child’s gastrointestinal tract has matured sufficiently, which allows him to more easily cope with such a healthy and nutritious product as kefir.

During what meal is it best to offer kefir to your child?

Experts are also not unanimous on this issue. Some pediatricians believe that a fermented milk drink should be combined with an evening meal (18.00). However, according to the majority, The child’s introduction to kefir should be organized during the second morning feeding. Thanks to this approach, parents will have enough time (until the end of the day) to observe the child’s body’s reaction to the new product. After kefir becomes a familiar food for the baby, its intake can be transferred to the evening.

Introducing kefir, like any other product during the complementary feeding period, should begin with a minimum dose - one spoon, after which the child should be fed with breast milk or formula.

If the body does not give any alarming reaction, then the next day the dose can be doubled. Using the same principle, we give each subsequent portion of the product, gradually (in geometric progression) increasing the dose to the daily norm.

The permissible amount of kefir per day for a child is:

at 7 months – 20-40 ml;
at 8 months – 40-100 ml;
at 9 months – 100-150 ml;
at the age of 10 months to one year – 150-250 ml.

The theory of introducing kefir into complementary foods from Dr. Komarovsky

For many parents, Dr. Komarovsky is an authoritative specialist in the field of modern pediatrics, so they most often listen to his recommendations.

Regarding kefir, the popular pediatrician also has his own rather interesting opinion, which does not agree with WHO recommendations.

In his opinion, fears regarding the early introduction of fermented milk drink into the menu of children are somewhat exaggerated, and some theses about its harm do not stand up to criticism at all. Since kefir can only be harmful to a child if it is the only element on the children's menu. If you use it once a day several times a week, then the growing body will only benefit from this.

According to Dr. Komarovsky's theory of complementary feeding, kefir is the best option for starting complementary feeding. That is, this product can be the first “adult” dish on the menu of a six-month-old baby. This is explained not only by the similarity of the composition with simple dairy products, but also by the ability of lactic acid bacteria:

inhibit the development of pathogenic microbes that cause intestinal infections;
produce the formation of substances that have a beneficial effect on the digestive process and reduce the load on the children's liver.

Which kefir is best for feeding a baby?

If we are talking about feeding a child, then it is very important to pay special attention to the quality and usefulness of the product offered to him, since it is very easy for a small organism to be harmed by seemingly harmless, at first glance, “adult” food.

Kefir intended for complementary feeding of a child must meet the following requirements:

Low or medium fat content (up to 3%). Only from the age of one and a half years old can children begin to introduce kefir into their diet with more high degree fat content
Reduced acidity. Children's kefir should have a soft and pleasant taste.

Please note

It is important to know that the standard “adult” product from store shelves due to its acidic composition is not suitable for feeding small children.

No harmful food additives. When choosing baby kefir, it is very important to pay special attention to studying the composition of the product. If there is an “E” marking on the label, you should refuse to purchase this drink, since the benefits from it for the child’s body may be much less than the harm.

As a rule, kefir made from:

industrially. The age of children's kefir must be indicated on the packaging (up to 1 year). As a rule, fermented milk drinks produced specifically for children are not only adapted to the child’s age, but are also additionally enriched with lacto- and bifidobacteria, which have a beneficial effect on the digestive process. Popular brands of children's fermented milk products in our country are: “Tema” and “Agusha”. The attitude of pediatricians towards them is quite loyal, however, you should carefully study the composition of the products, since their components are often the cause of an allergic reaction in children;
in the dairy kitchen. Such products are considered the best option for feeding children. Thanks to special technological production conditions, baby kefir has a low level of acidity and is also enriched with beneficial microelements.

If we compare dairy products with store option, then the first option has an undeniable advantage: a guarantee of freshness and the absence of preservatives. Unfortunately, today in most cities dairy kitchens have been abolished, and, accordingly, this option for fermented milk products is not available.

at home. Making kefir at home is not difficult, but you should understand that fermenting milk for an adult and preparing a drink for a baby are two completely different things. Therefore, many experts do not recommend offering home-made fermented milk drinks to babies until they are one year old. Although in fairness it should be noted that this option"kefir" complementary feeding is the most economical and in an accessible way get a “live” drink with active, viable bifidobacteria and lactobacilli.

Making kefir at home

There are a lot in various ways ferment milk at home. The following is often used as a starter:

store-bought kefir;
sour cream;
a piece of black bread;
another industrially produced fermented milk product.

Attention

To feed a baby up to one year old, using kefir prepared in this way is highly not recommended, since drinking such a drink can lead to undesirable consequences for his health.

The most classic and in a simple way preparing baby kefir at home is to use a special starter culture containing live bifidobacteria. This starter is usually sold in every pharmacy in the form of packaged dry powder or liquid in ampoules.

It is better to use store-bought pasteurized milk, which can be stored for no more than seven days. It is unsafe to use homemade dairy products from hand, since it is very difficult to check their quality. If it is possible to use home-tested milk, then to prepare baby kefir it must be diluted with water in a 1:1 ratio.

Before preparing kefir, any milk must be boiled for five minutes.

Kefir recipe:

Required ingredients:

boiled milk (cooled to 40 degrees) – 1 glass
liquid or powdered starter – 30 g

Cooking method:

Pour the starter into the prepared milk and mix thoroughly. Then the container with the mixture should be wrapped in a warm towel or diaper, or placed in a warm place. In approximately 10-12 hours, kefir will be ready for use.

The drink prepared in this way is a one-day drink. However, if stored correctly, it can last in the refrigerator for up to 3 days.

Basic rules for drinking fermented milk drink by a child

Kefir is an extremely healthy and nutritious product. But if you violate the rules for its use or storage, it can cause serious harm to the child’s health.

Attention

During an illness that is accompanied by an increase in body temperature, it is strictly forbidden to offer the child any fermented milk products and milk porridges. This is due to the fact that casein has the property of “coagulating” when elevated temperature, and accordingly it is difficult to split. Instead of fighting the disease, the body has to spend a lot of energy digesting practically “rubbery” food, which as a result provokes the accumulation of acetone.

Rules for storing and using baby kefir:

postpone your introduction to kefir for some time;
add fruits already familiar to the baby (in the form of puree) or baby cookies to the drink.

It is worth knowing that fruit juices can neutralize lactobacilli, the presence of which affects the usefulness of kefir.

Many parents resort to sweetening kefir, which is strictly not recommended. Firstly, sugar itself will not bring anything beneficial to the child’s body other than health problems, and secondly, sweetened kefir causes severe gas formation in children, accompanied by pain.

Let us add that a reasonable approach of parents to kefir complementary feeding allows not only to painlessly diversify the child’s diet, but also to significantly improve the overall well-being and digestion of the baby. Before introducing a fermented milk product into the children's menu, be sure to consult your pediatrician.

Tokareva Larisa, pediatrician, medical columnist

When a little person is born, absolutely any mother worries about what her baby will eat. If there are problems with breastfeeding does not arise, then the child receives only food as food for the first six months of life.

If problems with natural feeding do arise, then formula comes to the rescue. Fortunately now, in modern world, the choice of breast milk substitutes is huge. but when the time comes to introduce a child to new food, parents have a completely logical question: what can they feed their child now? The first thing that comes to parents' minds is, of course, dairy products. In particular kefir. So is it possible to use this particular fermented milk product as a baby’s first complementary food?

When can you give cow's milk kefir?

If earlier, when our mothers and grandmothers raised us, kefir was given to babies from birth, now modern pediatricians do not recommend doing this.

Doctors consider the optimal age for introducing a baby to this disease to be 6-9 months. Why such a large age range? Because children who are breastfed by their mother are more susceptible to various types of digestive disorders when introduced to a new food product. Therefore, such children should be offered cow's milk kefir no earlier than 9 months. Artificial drinkers can get acquainted with kefir made from cow's milk as early as six months. Kefir must be introduced into the baby’s diet gradually and very carefully, like any other food new to the child. You should monitor your baby's reaction very carefully.

At what age should goat milk kefir be introduced?

The child's body is a very mysterious mechanism. You can never say with certainty that any product will be suitable for your baby, and that some will cause an allergic reaction. Allergies are the main problem for infants, which causes various types of problems with the introduction of complementary foods. Cow's milk protein is considered the most potent allergen. According to statistics, more than half of children under one year of age are allergic to it. But what about such children?

After all, fermented milk products are not a whim of parents, but a real necessity! Fortunately, there is a way out of this difficult situation - the use of fermented milk products based on goat milk. Goat milk is considered hypoallergenic because it contains no traces of cow protein. Making kefir from such milk will be an excellent alternative to kefir from cow's milk. Goat's milk is rich in calcium and other beneficial substances, the lack of which can negatively affect the health of a rapidly growing child's body. Pediatricians allow the introduction of kefir with goat's milk from the age of 10 months. If you want to do this earlier, then goat milk will have to be diluted with purified water in a 1:1 ratio.

How to make kefir for babies at home

Today, when the development of science and technology does not stand still, but moves around the world with huge strides, every mother wants to give her child only the best that is in this world. It is this mistrust of modern food manufacturers that pushes parents to look for opportunities to prepare food for their children with their own hands. After all, this is a guarantee that nothing unnecessary or chemical will get into such a vulnerable child’s body, which is not yet strong enough.

Simple recipe

Making kefir for a child is not so difficult, and to be more precise, it is extremely simple.

For simple and instant cooking kefir you will need:

Milk – 0.2 l
Store-bought kefir – 30 g

To prepare kefir, milk should be boiled well, even if it is ultra-pasteurized. Boiled milk must be poured into a glass or any other convenient container. The milk should cool to 30 degrees. This important point. After the milk has cooled, you need to add 30 grams of fresh kefir to it. Mix the milk with kefir thoroughly and leave it at room temperature until thickened. This usually takes 2-3 hours.
The most important nuance of this recipe is controlling the cooling of boiled milk. If the milk is hot and kefir is added to it, the kefir bacteria will simply die and the milk will not ferment. And if the milk cools down too much, the bacteria simply won’t have time to “wake up”

How to make homemade kefir in a slow cooker

Today, most housewives have such a household unit as a multicooker. And this is not surprising, because with the help of a multicooker you can easily and simply cook a wide variety of dishes without having to put any effort into this process. large quantity own strength and time.

D To make kefir in a slow cooker you will need:

Milk - 0.5 l
Sourdough or live yogurt without fillers

Preparing kefir using a multicooker is incredibly simple: milk is boiled and cooled to room temperature, after which starter (sold at the pharmacy) or live yogurt is added to it. Then this is poured into the multicooker bowl and the maintenance program is turned on temperature regime for 5 o'clock. After this, kefir is ready for use.

How to make cottage cheese from kefir

Cottage cheese is introduced into a child’s diet at about the same time as kefir. In order to prepare cottage cheese from kefir, you can use a painfully simple method: kefir is heated to a boil over low heat. But don't boil!!! After this, kefir should be placed in a strainer, gauze or colander to drain the whey. That's it, the cottage cheese is ready.

How best to introduce a dairy product

Introducing new food into a baby's diet always causes concern for the mother. To avoid problems, the baby should be given a new product to try gradually. You also need to add kefir. You need to start with 30 grams per day. Gradually, as the baby reaches one year of age, the amount of this fermented milk product increases to 100 grams. It is important to remember that only made (one-day old) kefir helps with baby’s constipation. At the beginning of complementary feeding, it is not recommended to give your child kefir at night. It is better to give kefir during the day, then the mother will have the opportunity to control the baby’s reaction to a new product for him.

Video of Dr. Komarovsky

There is an excellent video from a reputable pediatrician about the benefits and harms of kefir. The doctor says that drinking kefir is very beneficial for children older than six months. There has been no evidence of disturbances in any balances in the child’s body when consuming this fermented milk drink.

The article offers popular recipes for making kefir at home, which are easy to prepare at home with your own hands and without significant expense.

Classic recipe

You will need:

Homemade milk – 1 liter;
2 – 3 tbsp. l. starter cultures (fresh kefir or kefir starter).

Preparation:

Homemade milk is brought to a boil and immediately removed from the heat. Cool to a temperature of 38 - 40°. The cooled milk is poured into half-liter jars and 1 spoon of kefir starter is added (you can use fresh kefir purchased in a store as a starter). Mix everything thoroughly. The jars are wrapped or kept warm. After 12 hours, the kefir should ripen and thicken. If the kefir is not thick enough, let it stand for another couple of hours in a warm place. The finished kefir should be snow-white in color, the clot should be uniform in consistency, but it can be mixed with a mixer, as shown in the video. There is still another 3 hours left to keep it in the refrigerator so that the bacteria finally ripen and the drink becomes ready for consumption.

Kefir at home recipe by Yulia Vysotskaya

Ingredients:

Milk 2.5\% 1 liter package;
2 tbsp. spoons of sourdough (sour cream or kefir);
Brown sugar 1 tbsp. spoon; vanilla, cinnamon or jam - to taste.

Preparation:

Milk, especially if it has just been taken out of the refrigerator, is slightly warmed up. Add 1 spoon of sugar and 2 of sourdough. Mix everything thoroughly. Cover the container and leave for 6 – 8 hours in a warm place. To better retain heat and the fermentation process of kefir bacteria to occur more intensely, the container can be additionally wrapped in a soft towel. After 6 hours, the future kefir is placed in the refrigerator, where it will ripen for at least another 6 hours.

To enhance the taste, add a pinch of vanilla or cinnamon to the finished kefir just before use. The drink will turn out even tastier if you pour a few tablespoons of your favorite jam syrup into it. All that remains is to move everything well and you can drink. This kefir can be stored in the refrigerator for up to three days, but it will be most beneficial on the first day.

Kefir at home recipe from the 90s

Ingredients:

homemade milk (or 3.2% fat content) – 900 ml;
kefir mushroom – about 7 cm in diameter;

How to cook:

Kefir grains are placed on a strainer and washed well. After the water has drained, the mushroom is placed in a jar and filled with milk at room temperature. There is no need to cover the jar with a lid, you just need to cover it with some thick cloth to prevent it from getting into sun rays. In such conditions, the kefir mushroom will develop better and after 18-20 hours the milk will ferment and become thick, and a white clot will appear on top of its surface - an overgrown kefir mushroom. All that remains is to carefully strain it through a sieve.

It is advisable to consume the resulting kefir on the first day.

Homemade kefir recipe without starter

Ingredients:

milk (homemade or store bought) – 1 l;
crust of black bread.

Preparation:

Kefir (it would be more correct to call yogurt) can be made using a crust of stale black bread as a starter. Pour milk from the bag into a jar ( homemade milk pre-pasteurize and cool to room temperature) and put bread in it. Keep the jar with its contents for 10 hours at a temperature of 28 - 30°. Then carefully remove the bread, mix the kefir and cool.

Homemade kefir recipe in a slow cooker

Pasteurized milk 3.2% – 2 l;
Kefir – 1 glass (or starter – 1 sachet).

Preparation:

Mix the milk with kefir (or kefir starter sold at the pharmacy) until smooth. Pour the mixture into a saucepan and place it in the slow cooker. Set the “Multi-cook” mode and the temperature to 35° (heating mode is turned off). Cooking will take 6 hours. After which the kefir needs to be poured into a glass container and cooled.

Kefir at home recipe for a child

You will need:

Pasteurized milk 1 l;
Kefir 3 tbsp. spoons;
Sugar (optional) 1 tbsp. spoon.

Fresh kefir is added to pasteurized milk heated to 40° (pre-heat homemade milk and cool to the required temperature). Mix thoroughly so that the kefir is evenly distributed throughout the milk. If the child has no allergies, add a spoonful of sugar to the mixture - it enhances the fermentation process and the kefir turns out tastier. Cover the container with a thick cloth and keep warm. After 10 hours, the kefir will ripen and be ready for use.

The next portion of kefir can be prepared from homemade kefir. However, you can use homemade kefir as a starter no more than 4–5 times, since kefir bacteria lose their beneficial properties over time.

Kefir at home recipe for weight loss

Not all kefir promotes weight loss. For this purpose, nutritionists recommend consuming only fresh (one-day old) and low-fat kefir. So that the body receives maximum nutrients and vitamins while sitting on the so-called “ kefir diet", you can significantly diversify your diet by adding honey, cinnamon, rosehip syrup and other healthy ingredients to kefir. In winter it can be bananas and frozen berries, in summer it can be fresh berries and fruits.

You can prepare fresh kefir for breakfast or dinner yourself. All you need is a carton of milk and a little kefir for the starter. If there is a yogurt maker, then this would be ideal option. But you can do without it. There is only one principle: the milk-kefir mixture (1 liter of milk and 3 tablespoons of kefir) is placed in a warm (28 - 30°C) place for 10 hours. The resulting drink is cooled in the refrigerator for some time - the kefir is ready.

You can use it to prepare healthy fortified cocktails. You just need to grind your favorite fruits and berries using a blender and add kefir to the resulting puree. For a glass of kefir you will need approximately 200 g of puree.