How much yogurt to feed baby
When Can Babies Eat Yogurt? - First Foods for Babies
When can babies eat yogurt?
Yogurt can be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Heard babies can’t have dairy? Dairy in the form of a solid food like yogurt is okay to introduce before 12 months, though babies should not be given cow’s milk until closer to 12 months of age, because a baby’s digestive system may not well tolerate cow milk protein in large quantities and cow’s milk is nutritionally incomplete.1 2 3 For more information on introducing milk and how many servings of dairy baby should be having, see our Milk FAQs.
Background and origins of yogurt
Milk and bacteria might not seem like a match made in heaven, but that’s exactly what yogurt is—milk (from cow, sheep, goat, water buffalo, yak, camel, and more) fermented with bacterial cultures until it is nearly solid. While the word yoghurt is Turkish in origin, the same basic food has been made and eaten throughout Europe, North Africa, and Asia for thousands of years. This long history has led to many distinct forms of yogurt and yogurt byproducts, including thinner, drinkable yogurts, dried yogurt, and yogurt-like foods such as skyr and labneh. Yogurt can be enjoyed on its own or used in cooking and baking, both in savory and sweet dishes.
★Tip: Large containers of yogurt are typically more affordable per ounce/milliliter than small, single-serving containers.
Recommended Guide: 50 Fantastic First Foods for Babies
Is yogurt healthy for babies?
Yes. Full-fat yogurt (from any animal) is full of nutrients that babies need to grow and thrive. Yogurt contains high levels of the all-important calcium for bone development, some vitamin A for eye, skin, and immune health, all B-vitamins for energy, zinc for immune health, and potassium.
Yogurt is also a great source of protein, carbohydrates, and fats. Just be sure to offer baby whole milk (full-fat) yogurt. Babies needs lots of fat at this age to support cell structure, metabolism, brain, gut, immune, and nervous system development.4 5 6 7 That said, keep tabs on baby’s overall dairy intake as excess dairy consumption is associated with iron deficiency anemia.8 9 For more on how much dairy is okay, see our Milk FAQs.
Notably, the probiotic cultures that turn milk into yogurt can be incredibly beneficial for babies, whose microbiome (the friendly bacteria that live in the digestive tract) rapidly develops in the first few years of life.10 Because the microbiome may influence heart, brain, metabolic, and, especially, immune health, regular intake of probiotic-rich foods such as yogurt, or its cousin, kefir, builds beneficial microbial colonies in the gut.11 12
Lastly, there are differences in yogurt from pasture-raised animals versus conventional farms.
For example, yogurt made with milk from pasture-raised cows has been shown to be higher in omega 3 fats and other nutrients than from cows raised on grain.13 14 Non-organic dairy products may also contain pesticide residues (including DDT, an endocrine-disrupting chemical) that may adversely affect a child’s physical, mental and behavioral health.15 16 Organic dairy often – but not always – is more expensive than conventional, so if organic is not possible for you, consider making your own yogurt. Regardless, all plain yogurt varieties are beneficial. If food security is a concern for you, look into online resources such as FindHelp and Feeding America to identify local food aid resources near you.
Is raw milk yogurt safe for babies?
No. Babies have immature immune systems that are still developing, and raw milk yogurt can harbor pathogenic bacteria and other potential contaminants that can increase the risk of foodborne illnesses, which can be fatal to babies.
Pasteurization—the process of heating a food to a certain temperature to kill bacteria—is fundamental to reducing the risk of foodborne illness and thus making food safer to eat.17 For these reasons and more, many medical organizations recommend that all milk for human consumption should be pasteurized.18 In yogurt making, pasteurization of milk occurs before probiotic cultures are added to create yogurt, so its probiotic benefits are maintained.
What is the best yogurt for babies?
Full-fat (or whole milk) plain yogurt that has been pasteurized is best for babies. Greek yogurt is especially helpful for babies starting solids because it clings well to spoons (and fingers!). Otherwise, specific types of yogurt have different tastes and nutritional strengths, so have fun experimenting. In general, goat yogurt, Greek yogurt, and sheep milk yogurt varieties tend to have more protein than cow milk yogurt.
Which plant-based yogurts are best for babies?
Plant-based yogurt options are nearly limitless with ingredients ranging from soy, oat, pea protein, coconut, cashew, almond, macadamia nut, fava bean, cassava, plantain, and more.
Note that some of these “yogurts” may not contain probiotic cultures, and many contain added ingredients to improve texture and shelf-life, as well as sugar to improve flavor.
Unfortunately, plant-based yogurts often don’t contain as much protein, fat, calcium, or vitamin B12 as their animal-based counterparts, which are nutrients that are especially important for vegan babies. If shopping for a plant-based yogurt, opt for a brand with no added sugars that is fortified with calcium and vitamin D. Soy yogurt tends to be the most protein-rich substitute and is commonly fortified. For more guidance on milk substitutes, see our Milk FAQs.
★Tip: Read labels and avoid yogurts that have added sugars such as maple syrup, blended fruits, and honey (which can also cause infant botulism).
Is yogurt a choking hazard for babies?
No, though in theory an individual can choke on any food or liquid. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals.
For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.
Is yogurt a common food allergen?
Yes. Yogurt is often made from cow’s milk, which is a common food allergen in young children, accounting for about 20% of all childhood food allergies.19 And, while many yogurts are made from other milks, dairy products from other ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products.20 That said, there’s good news: milk allergy often disappears with time. Research shows that the majority of children with cow’s milk allergy will outgrow it by age 6 and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow’s milk as early as their first birthday, with the guidance of their appropriate pediatric health professionals.21 22
For those with older children who are lactose intolerant (which is actually uncommon for infants), there’s good news as well: yogurt may be better tolerated by those with lactose intolerance, as it has lower lactose content than milk itself and because probiotics in the yogurt also help break down the lactose.
23
If you have a strong family history of milk allergy or suspect that baby may be allergic to dairy products, you can consult an allergist before introducing yogurt. The allergist may advise you that the risk of home-based introduction is low. Alternatively, you may be offered the opportunity to introduce yogurt under medical supervision in the clinic, also known as an oral food challenge. As with all common allergens, start by serving a small quantity for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future servings.
Recommended Guide: Introducing Allergens to Babies
How do you prepare yogurt for babies with baby-led weaning?
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk.
The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.
6 to 9 months old: Offer full-fat (whole milk), pasteurized, plain yogurt. Greek yogurt is perfect for this age and will be easiest for babies to self-feed. Let baby scoop up the yogurt with their hands and/or eat from a pre-loaded spoon (passing the spoon in the air will make it easier for baby to grab). If you have already successfully introduced nut or seed butters, mixing them into yogurt will pack an extra nutritional punch and make the yogurt a bit thicker (and, thus, less likely to fall off the spoon).
9 to 12 months old: At this age babies are starting to get a bit more dexterous with their fingers and may be able to pick up pre-loaded spoons independently. Continue to offer full-fat (whole milk), pasteurized, plain yogurt or full-fat Greek yogurt and give baby plenty of opportunities to pick up the pre-loaded spoon independently. Note that many babies will tire with this activity quickly so don’t worry if you need to go back and forth between letting baby eat yogurt with their fingers, a pre-loaded spoon handed over the air, or a pre-loaded spoon resting on the edge of a bowl. Multiple spoons at the same time will help!
12 to 24 months old: In this age range, if you are still pre-loading spoons and handing them over in the air, this is a good time to pre-load the spoon and leave it on the edge of the bowl for the toddler to pick up independently and practice using. Be patient: consistent, independent utensil use may not come until closer to 15 – 18 months of age.
Importantly, it is very common for toddlers and kids to consume too much dairy, which can lead to iron deficiency anemia. A child only needs around 2 to 2.5 servings of dairy per day or an equivalent calcium-rich food. Check out our Milk FAQs for more information.
For more information on how to cut food for babies, visit our page on Food Sizes & Shapes.
Recipe: Greek Yogurt with Banana Sticks
Yield: ¼ cup (60 milliliters)
Cooking Time: 5 minutes
Age: 6 months+
Ingredients
- ¼ cup (60 milliliters) Greek yogurt
- Optional: pinch of cinnamon
- ½ medium banana
This recipe contains a common allergen: dairy. Only serve after this allergen has been safely introduced.
Directions
- Place the yogurt in a small bowl with suction. Stir in cinnamon if desired.
- Cut the banana (with the peel still on) in half and save the other half in the fridge for later. Peel the half banana and, gently, use your index finger to separate it into three separate spears (see a video demonstrating this technique here.
) - Serve: For a 6- to 12-month-old baby, demonstrate how to dip the banana sticks into the yogurt. For older toddlers, teach them to peel the banana themselves, break off pieces, and dip it into the yogurt on their own.
To Store: Store prepared or leftover yogurt in an air-tight container in the refrigerator for up to one week.
Flavor Pairings
Yogurt has a creamy tartness that goes well with bright fruit flavors, such as blueberry, raspberry, banana, pomegranate, kiwi, pear, or strawberry. That creaminess also provides a great base for the mellow, nutty flavors from peanut, macadamia nut, pistachio, sesame, and flaxseed. Yogurt makes a delicious dip, especially when combined with herbs like mint and cilantro or spices like ginger, cumin, or paprika.
Reviewed by
J. Truppi, MSN, CNS
V. Kalami, MNSP, RD, CSP
K. Grenawitzke, OTD, OTR/L, SCFES, IBCLC, CNT
S. Bajowala, MD, FAAAAI.
Board-Certified Allergist & Immunologist (allergy section)
R. Ruiz, MD, FAAP. Board-Certified General Pediatrician & Pediatric Gastroenterologist
- Martin, C. R., Ling, P. R., & Blackburn, G. L. (2016). Review of Infant Feeding: Key Features of Breast Milk and Infant Formula. Nutrients, 8(5), 279. DOI: 10.3390/nu8050279. Retrieved April 30, 2021.
- Martin, C. R., Ling, P. R., & Blackburn, G. L. (2016). Review of Infant Feeding: Key Features of Breast Milk and Infant Formula. Nutrients, 8(5), 279. DOI: 10.3390/nu8050279. Retrieved April 30, 2021.
- Leung AK, Sauve RS. (2003). Whole cow’s milk in infancy. Paediatrics Child Health, 8(7), 419-421. DOI: 10.1093/pch/8.7.419. Retrieved April 30, 2021.
- Lee, H., Padhi, E., Hasegawa, Y., Larke, J., Parenti, M., Wang, A., Hernell, O., Lönnerdal, B., & Slupsky, C. (2018). Compositional Dynamics of the Milk Fat Globule and Its Role in Infant Development. Frontiers in pediatrics, 6, 313.
DOI: 10.3389/fped.2018.00313. Retrieved April 30, 2021. - Delplanque, B., Gibson, R., Koletzko, B., Lapillonne, A., & Strandvik, B. (2015). Lipid Quality in Infant Nutrition: Current Knowledge and Future Opportunities. Journal of pediatric gastroenterology and nutrition, 61(1), 8–17. DOI: 10.1097/MPG.0000000000000818. Retrieved April 30, 2021.
- Pietrzak-Fiećko, R., & Kamelska-Sadowska, A. M. (2020). The Comparison of Nutritional Value of Human Milk with Other Mammals’ Milk. Nutrients, 12(5), 1404. DOI: 10.3390/nu12051404. Retrieved April 30, 2021.
- O’Sullivan, T A, Schmidt, K A, & Kratz, M, (2020). Whole-Fat or Reduced-Fat Dairy Product Intake, Adiposity, and Cardiometabolic Health in Children: A Systematic Review, Advances in Nutrition, 11 (4), 928–950, DOI: 10.1093/advances/nmaa011. Retrieved April 30, 2021.
- Joo, E. Y., Kim, K. Y., Kim, D. H., Lee, J. E., & Kim, S. K. (2016). Iron deficiency anemia in infants and toddlers.
Blood research, 51(4), 268–273. DOI: 10.5045/br.2016.51.4.268. Retrieved May 3, 2021. - Paoletti, G., Bogen, D. L., & Ritchey, A. K. (2014). Severe iron-deficiency anemia still an issue in toddlers. Clinical pediatrics, 53(14), 1352–1358. DOI: 10.1177/0009922814540990. Retrieved May 3, 2021.
- Moore, R. E., & Townsend, S. D. (2019). Temporal development of the infant gut microbiome. Open biology, 9(9), 190128. DOI: 10.1098/rsob.190128. Retrieved April 30, 2021.
- Conlon, M. A., & Bird, A. R. (2014). The impact of diet and lifestyle on gut microbiota and human health. Nutrients, 7(1), 17–44. DOI: 10.3390/nu7010017. Retrieved April 30, 2021.
- Burokas A, Moloney RD, Dinan TG, Cryan JF. (2015). Microbiota regulation of the Mammalian gut-brain axis. Advances in Applied Microbiology, 91, 1-62. DOI: 10.1016/bs.aambs.2015.02.001. Retrieved April 30, 2021.
- O’Callaghan, T.F., Mannion, D.T., Hennessy, D., McAuliffe, S.
, O’Sullivan, M., et al. (2017). Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese. Journal of Dairy Science, 100(8), 6053-6073. DOI:10.3168/jds.2016-12508. Retrieved August 17, 2020. - Schwendel, B.H., Wester, T.J., Morel, P.C., Tavendale, M.H., Deadman, C., et al. (2015). Invited review: organic and conventionally produced milk-an evaluation of factors influencing milk composition. Journal of Dairy Science, 98(2), 721-746. DOI:10.3168/jds.2014-8389. Retrieved August 17, 2020.
- Patisaul, H. B., & Adewale, H. B. (2009). Long-term effects of environmental endocrine disruptors on reproductive physiology and behavior. Frontiers in behavioral neuroscience, 3, 10. DOI: 10.3389/neuro.08.010.2009. Retrieved May 4, 2021.
- Owino, V. O., Cornelius, C., & Loechl, C. U. (2018). Elucidating Adverse Nutritional Implications of Exposure to Endocrine-Disrupting Chemicals and Mycotoxins through Stable Isotope Techniques.
Nutrients, 10(4), 401. DOI: 10.3390/nu10040401. Retrieved May 4, 2021. - WHO Working Group. (1988). Foodborne Listeriosis. Bulletin of the World Health Organization, 66 (4), 421-8. Retrieved May 4, 2021.
- Centers for Disease Control and Prevention. Raw Milk Questions and Answers. Retrieved May 4, 2021.
- Warren CM, Jhaveri S, Warrier MR, Smith B, & Gupta RS. (2013). The epidemiology of milk allergy in US children. Annals of Allergy, Asthma & Immunology, 110 (5), 370-374. DOI:10.1016/j.anai.2013.02.016. Retrieved May 4, 2021.
- El-Agamy, E. (2007). The challenge of cow milk protein allergy. Small Ruminant Research, 68, 64-72. DOI: 10.1016/j.smallrumres.2006.09.016. Retrieved May 4, 2021.
- Mukkada, V. (2019). Cow’s milk protein allergy. GI Kids. Retrieved May 4, 2021.
- Wood RA, Sicherer SH, Vickery BP, et al. (2013). The natural history of milk allergy in an observational cohort. Journal of Allergy and Clinical Immunology, 131(3), 805-812.
DOI:10.1016/j.jaci.2012.10.060. Retrieved May 4, 2021. - Savaiano D. A. (2014). Lactose digestion from yogurt: mechanism and relevance. The American journal of clinical nutrition, 99(5 Suppl), 1251S–5S. DOI: 10.3945/ajcn.113.073023. Retrieved May 4, 2021.
6 Ways to Serve Yogurt to Babies
6 Ways to Serve Yogurt to Babies is sponsored by Stonyfield Organic; all opinions are my own.
Most babies LOVE yogurt. And as a parent, you should love it for them too!
Babies can start eating yogurt when they have started solids, around 6 months old. As a Registered Dietitian, I encourage parents to move beyond baby cereals and plain fruit and veggies to get a wider variety of nutrition.
There’s no reason a baby needs to exclusively eat baby cereals for any extended period of time.
Yogurt provides calcium, Vitamin D, protein, and probiotics. These are all excellent nutrients for your baby to get every day!
Plain yogurt is great on its own, and it is also a great blank canvas to add other flavors to.
Babies will often surprise you with the wide variety of foods they will eat. Once you are comfortable with baby eating soft solids, try out some of these yogurt variations to add additional flavor, nutrition, and texture to their daily yogurt.
1.
Cup with 2-3 spoons to promote self feedingThis first idea is just to help with self-feeding a food that tends to get pretty messy. I like to use at least 2 if not 3 spoons when serving yogurt to babies. Here’s why. They can get impatient! This way, while they have a spoon to feed themselves, you can use one to spoon the next bite of yogurt.
What’s the third spoon for? Some babies just like to hold one in their other hand. Is your baby like that? I used to get mad when my son would steal the spoon away! So I realized it’s best to just have an extra they can hold.
We love Stonyfield Yobaby yogurt in my house. It’s so smooth and creamy, and it’s what Teddy loved best as a baby. We’ve stuck with it since then!
2.
Cup with mashed fruit stirred inYou can buy flavored yogurt cups, but I also like stirring in mashed fruit to plain yogurt. This is a texture advancement for them since it won’t be completely smooth. I prefer doing this to putting fruit in a mesh feeder.
Some easy fruits to mash up with a fork and stir into yogurt for baby:
- Peach or nectarine (remove skins)
- Mango
- Banana
- Cantaloupe
- Pear
- Kiwi
- Papaya
- Plum
- Apricot
- Strawberry
3.
Yogurt cup with oatmealSince baby oatmeal is already fully cooked and ready to serve right from the package, you can mix a tablespoon right into a cup of yogurt. Baby oatmeal is fortified with iron, an important nutrient for babies.
If you’re already making a pot of oatmeal for the family, yogurt is also a great add-in to a bowl of oatmeal! I often use a few spoonfuls of yogurt to cool down a bowl of cooked oatmeal.
4.
On a strip of toast, pancake, or waffleI am always looking for ways to bump up the nutrition when serving a carb-based breakfast food. Adding yogurt as a spread on top is a great way to do this!
I try to avoid pancake syrup as long as possible since it adds so much extra sugar. So using some yogurt instead is a more nutritious pancake or waffle topper for baby.
Toast may seem too hard to serve to baby. But a thin slice that is lightly toasted will smush up and dissolve in their mouth. Avoid thick and very crunchy or sharp feeling pieces.
For pancakes and waffles, just make sure they’re not too dry. Even though the yogurt on top adds some moisture, it can still be a little challenging if there’s too much dryness.
5.
With quinoaQuinoa is hard to serve to babies. All those little tiny pieces are impossible to easily scoop up. But yogurt is a great binder for quinoa!
Quinoa is a good source of several minerals including zinc, copper, magnesium, and phosphorus.
Stir in about a tablespoon of quinoa into a baby cup of yogurt to try it out.
6.
With smooth peanut butterIf your baby has a big appetite, peanut butter in yogurt will add an extra calorie boost to keep them full. It’s also a great way to expose your little one to peanut butter. If you haven’t introduced peanuts yet, you can check with the pediatrician about doing so.
This also works great with other smooth nut or seed butters that do not have any chunks or whole seeds in them.
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Here are some other ways to serve yogurt to toddlers and babies and how to choose
How to Choose Healthy Yogurt for Your Toddler
Healthy Greek Yogurt Popsicles for Kids
Pumpkin Pie Yogurt
Healthiest dairy free yogurt (that actually taste good)
Yogurt for children: what kind of yogurt can be given to children, homemade recipes from sourdough
05/14/2020 Reading time: 2 min 5533
Can I give my baby yogurt?
Can.
This product has a good reputation. Most mothers have no doubts whether yogurt is possible for a child. Rather, the question arises, from how many months can yogurt be given to children. This article has a modern * answer to this question as well.
First, let's see if the traditional ideas about yogurt correspond to its actual properties.
What nutrients does yogurt contain?
It contains almost all the substances for the growth of the child, so yogurt for children up to a year is included in complementary foods *.
Yogurt contains *, **:- proteins,
- fats,
- calcium and phosphorus,
- prebiotics,
- probiotics,
- vitamins A, B1, B2, B12.
Yogurt is obtained when milk is fermented by special microbes **, ***: thermophilic streptococci and Bulgarian bacillus. They convert lactose into lactic acid, improve the properties of milk proteins. Lactic acid inhibits harmful microorganisms and enhances the absorption of iron from food.
From the action of the sourdough, the fermented milk drink is enriched with prebiotics. These substances support the "correct" microorganisms in the intestines and help food move through it without delay ***.
Starter microbes are probiotics - they fight harmful microorganisms in the intestines, activate digestion ***.
Is only yogurt useful from fermented milk products (CMP)?
Of course not. Other KMPs have similar properties *. Basically, the taste and composition of the sourdough differs.
At what age do they give yogurt to children?
Starting at 8 months. To notice a dairy allergy in time, first give your child 1 teaspoon of the product. If the test was successful, gradually increase the amount.
Total amount of fermented milk products per day * in the first year.
| 8 months | 9-12 months |
| 0→200 ml | 200 ml |
From the age of 1, the amount of cottage cheese increases in the child's diet and cheese is added, so the amount of yogurt is as follows:
| 12-18 months | 18-36 months |
| 150-180 ml | 150-180 ml |
A child prone to constipation can be given up to 200 ml of CMP per day from 12 months.
What if something went wrong?
When there is an allergy to cow's milk protein, yogurt should not be given.
Signs that may indicate it:
- Regurgitation, vomiting, constipation, colic, blood in the stool or shortness of breath. With shortness of breath, call a doctor immediately.
- Toddler scratches around mouth after eating yogurt.
- After dairy products persistent diarrhoea, weight gain clearly decreased with normal appetite.
If you notice these symptoms in your child, contact your pediatrician or allergist: they will prescribe tests to confirm.
When can homemade yogurt be available?
When the child is over 3 years old.
If you have a yogurt maker, then it remains to buy sourdough, high-quality milk and make it according to the instructions. Try this recipe without a yogurt maker.
Homemade yogurt without yogurt maker ****.
1. Ingredients:
- milk. Boiled or pasteurized.
"Homemade" or on tap - be sure to boil.
- leaven. Dry or liquid - from a pharmacy or supermarket. You can take a spoonful of fresh yogurt without additives.
2. Crockery and cutlery - meticulously washed.
- saucepan (enamelled),
- thermometer up to 42°C,
- jars with lids.
3. How to cook.
- Boil pots and jars before cooking. Pour milk into a saucepan and heat to 80 ... 90 ° C or boil. Remove the foams.
- Cool milk to 37-40°C (thermometer).
- Add starter. If dry, you can first shake it in a small amount of milk, pour the suspension into a saucepan.
- Stir.
- Pour into jars (or leave in saucepan). Wrap up to cool slowly. Put in a warm place. If the product is too cold, the yogurt will fail. See the sourdough instructions for the exact temperature.
- Yoghurt is fermented for 6-8 hours.
- Leavened? Add bran, fruit. Place in refrigerator.
- Store no more than 5 days.
For a kid under 3 years old, you can make a homemade version based on yogurt “from a jar”: add small pieces of fruit that he likes. If pieces of fruit do not fit, chop them with a blender.
As a result, the most useful yogurt for a baby is:
- Offered after 8 months,
- Low sugar,
- Made in a large baby food factory,
- Served just the way your little one likes it.
Sources:
* http://www.pediatr-russia.ru/sites/default/files/nacprog(2019).pdf
**https://cyberleninka.ru/article/n/primenenie-kislomolochnyh-produktov-v-pitanii-detey-opyt-i-perspek
*** https://cyberleninka.ru/article/n/kislomolochnye-produkty-v-pitanii-detey-rannego-vozrasta/viewer
**** https://ru.zakvaski.com/zakvaski/kak-prigotovit/instruction.html
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At what age can you give yogurt to children and how to cook it at home?
One of the favorite treats for both adults and children is yogurt.
This product is obtained by adding microorganisms that promote fermentation to milk - thermophilic streptococcus and Bulgarian stick. This distinguishes it from other fermented milk products and provides its beneficial effect. At what age can you start giving your baby yogurt? What is the benefit for the child from this product? Can it negatively affect the child's body? How to make healthy yogurt at home? Is it possible to feed a child with store-bought yogurt and how to choose the right quality yogurt for babies?
Contents
Yogurt - what is it good for?
- Yoghurt is a source of protein that is easily digestible in the child's body;
- This fermented milk product contains a lot of calcium, which is important in the formation of bones and strengthening of teeth;
- Yogurt contains many vitamins A, B, potassium, chlorine and phosphorus. Yogurts contain many vitamins and microelements that are important for the growth of a child;
- The probiotics in this product are good for digestion.
and immunity Yogurt is useful to eat after taking antibiotics, it restores the microflora in the intestine; - If you eat yogurt every day, the body produces interferon, and it increases the protective functions of the body;
- Children's yogurt can be liquid (you can drink it) and thick (pectin is added to it), which allows you to diversify the baby's complementary foods with this product.
When can yogurt be dangerous?
Yogurt itself cannot harm a child, but since it is a perishable product, there is a danger of feeding the baby expired and spoiled yogurt. Always carefully check the date of manufacture of the product and the expiration date .
There are so many fermented milk products in stores now that you can accidentally choose yogurt that is not intended for children in such abundance. You need to be careful not to make such mistakes.
Are you allergic to yogurt?
A baby may be allergic to yogurt in two cases:
- if the fermented milk product contains berries and fruits;
- if the baby is allergic to cow's milk protein.
At what age are children offered yogurt?
Pediatricians recommend giving yogurt to formula-fed babies from 8 months. Breastfed babies are introduced to complementary foods from 9 months.
How to properly introduce into the diet?
The first acquaintance of the baby with yogurt is best done during breakfast, offering him one spoonful of the new product . This is done so that during the day it is possible to assess the child's condition - whether there is an allergy to yogurt. If there is no reaction, then in the future, yogurt is given to the child along with fruit foods, during an afternoon snack. This is usually the fourth feeding of the day. Yogurt can also be combined with cookies and cottage cheese.
Yogurts not marked “for children” with live bacteria are given to a child after two years. What portion of yogurt is recommended for children to eat at an early age? The daily volume of this product should not exceed half the norm of all fermented milk supplements received by the child.
Children under 1 year old are given 80-100 ml of yogurt, and at the age of 1 to 3 years, the portion is increased to 200 ml.
How to make your own yogurt
Yogurt starter can be bought at any pharmacyTo make yogurt, you need to buy a special starter. You will also need fresh boiled milk. It is advisable to sterilize the dishes in which you will prepare the yogurt.
In a yogurt maker
Cool the boiled milk to a temperature of 38-40 degrees, not higher, add the starter. At temperatures over 40 degrees, bacteria will not be able to multiply and yogurt will not turn out. After adding the leaven to it, mix thoroughly. Pour milk into sterile containers. Now the yogurt maker will do its job. It constantly maintains the desired temperature at which bacteria actively multiply. The main advantage of the yogurt maker is the long-term maintenance of the temperature necessary for the “work” of the starter microorganisms.
The process of preparing the product in the yoghurt maker takes approximately 8-10 hours.
You can put milk at night, and in the morning you can eat yogurt. Store it in the refrigerator for no longer than 4-5 days. It is better for a child to give this product in the first two or three days after fermentation - the longer the yogurt is stored, the less beneficial bacteria it contains.
Making yogurt in a yogurt maker:
In a multicooker
You can also make yogurt in a multicooker if it has a Keep Warm mode. Boil 2 liters of milk, then cool it to the desired temperature (38-40 degrees). We add sourdough to it. Having closed the device with a lid, set it to the desired “yogurt” mode. Cooking time - 8-10 hours. When the yogurt is ready, pour it into glass containers and put it in the refrigerator. You can eat it after 2-3 hours.
Homemade yogurt in a slow cooker:
In a thermos
Add the starter to boiled and cooled to 40 degrees milk, mix. Pour it into a thermos, after dousing the thermos with boiling water . This must be done to clean the thermos from pathogenic bacteria. We close the thermos, wrap it in a towel and put it in a warm place - near the battery in winter or in a sunny place in summer.
The product in the thermos is usually ready after 4-7 hours. Now you need to pour the yogurt into sterile cups or jars. Then we send it to the refrigerator for at least a couple of hours. In a cold environment, bacteria growth stops, preventing further mowing of milk . In yogurt, you can put pieces of fruit, a little jam or syrup.
How to make homemade yogurt in a thermos:
Homemade yogurt for children under one year old - recipes
It's good if the baby liked the taste of yogurt without additives. However, some kids are happy to eat sour-milk products, if you diversify their taste with fruits. What ingredients go with homemade or store-bought baby yogurt?
- With apples or applesauce.
- Peach or peach puree.
- Pumpkin.
- Pear.
- Banana.
- Curd.
- Cookies.
Important! When you mix yogurt with fresh fruit, you should eat it right away, but you can add canned fruit puree from the store in advance.
Seasonal fruit salad with yogurt
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Yogurt is an excellent dressing for fruit salads. Since it is better for children to give only seasonal fruits, we will conditionally divide salads into summer and winter.
Such a delicacy can be pampered by children over 1 year old. Let's look at some recipes for fruit salads with yogurt.
Add fruits of your choice and omit those you don't have on hand. Fruit salad is always delicious!
How to make a summer salad:
You will need:
- small apple;
- pear;
- plum - 3 pcs.;
- melon - 1 slice;
- grapes - a small handful.
Thoroughly wash the fruit and remove the pits and skins. Cut the pulp into small cubes, season the salad with yogurt. If you need to sweeten the dish, add a little honey.
Winter fruit salad:
You will need the following ingredients (1 each):
- apple;
- banana;
- kiwi;
- persimmon;
- tangerine.
Remove the skin and seeds from the fruit and cut the flesh into cubes. Lay the fruits in layers, seasoning each of them with yogurt. You can sprinkle a little sugar on each layer.
It is best to treat your baby with this salad as soon as it is prepared, so that the fruit does not lose its beneficial properties. To increase appetite and to interest the child, you can try to design a new dish in the form of a house, car or some kind of animal.
How do you make yoghurt taste great and what are some healthy additions?
Dried fruits. Raisins and dried apricots are very useful on their own. If you add them to yogurt, then it will not lose its value and will acquire a sweetish note. Moreover, children always like to catch dried fruits from yogurt and eating it turns into a kind of game.
Vanilla. She has an excellent aroma, which many are delighted with. If you add a little vanilla to the finished yogurt, it will be incredibly fragrant and appetizing.
The main thing is not to overdo it, otherwise the product will be slightly bitter.
Nuts. Nuts are rich in fats, which are so necessary for a growing child's body. They help make yogurt not only tastier, but also more satisfying. Cashews, almonds, hazelnuts, and walnuts make great additions.
Muesli. Also able to change the taste of yogurt and make it more satisfying. The flakes become soft and melt, which many children like.
Which starter to use?
If you want to prepare healthy yogurt for your baby, do not use store-bought yogurt as a starter, as the fillers and microflora of the product will give you unpredictable results. Buy only a special starter that contains the bacteria needed to make yogurt.
Buy the starter culture from a pharmacy (or store), check its expiration date. Make sure it has been kept in the refrigerator. When preparing yogurt for a child under one year old, always take a new starter.
There are also starter cultures from which other fermented milk products are prepared - these are streptosan, bifivit and vitalakt.
They contain other bacteria. Occasionally indulge your little ones with foods made from these starters for a change.
Choosing a good yogurt for a child in a store
- Look at the label to see if the product is labeled “yogurt”.
- Read the ingredients - baby yogurt should only be made from milk and starter. If the composition contains flavors, preservatives and thickeners, refuse to buy.
- Yoghurts containing pieces of fruit may be purchased but should be given carefully. The baby may have an allergy. It is best to add store-bought fruit puree to regular plain yogurt.
- For a small child, especially the first year of life, it is better to choose semi-fat or classic milk yogurt with a fat content of up to 3.2 g. For a child from 2 to 5 years old, classic, milk-creamy and creamy-milk yogurts are suitable. Fat-free and reduced-fat yoghurts are not foods of choice for children and should only be used on the advice of a doctor.
- Check expiration date.
Valid value is 5-7 days. Yoghurts that can be stored longer contain preservatives. Do not buy a product that can be stored without refrigeration. - Yoghurts of currently known manufacturers - Aktimel, Miracle, Ehrmann, Rastishka, Immunele and others do not belong to baby food. They have a longer shelf life, they contain dyes and flavors identical to natural ones. They are allowed to be given to children from 3 years old, this is indicated on the product packaging.
- If the yogurt is marketed as a bioproduct, the microorganism concentration data must be on the label. Usually, by the end of their expiration dates, their content should be at least 107 CFU.
Agusha
Under the brand name "Agusha" 2 types of yoghurts for children up to 1 year old are produced
- viscous to be eaten with a spoon;
- drinkable, which can be drunk from a cup or bottle.
Both recommended from 8 months. Agusha is distinguished by the widest range of children's yoghurts.
The shelf life of Agusha yoghurts is 14 days.
Tyoma
Tyoma only has drinking yoghurts. Bioyoghurts Tyoma are recommended from 8 months.
Ingredients: whole milk, powdered and skimmed milk, sugar, fruit puree and juice, thickener (cornstarch), natural color (carrot juice), acidity regulator (concentrated lemon juice), Bioyoghurt Tyoma contains 3.2% protein, 2 .8% fat, 11.5%, sugar 5.8%, calories 84 kcal.
The introduction of yogurt to the child's menu is something that should not be neglected, because the benefits of this product are obvious. The Bulgarian stick contained in it has a detrimental effect on various pathogenic bacteria in the body. Therefore, yogurt can be called a natural probiotic that protects the health of your crumbs.
Tips for consumers: how to choose the right yogurt?
Myths about yogurt - the benefits and harms of yogurt for children
Although yogurt has long been a well-known product, there are many myths around it.
Consider the most popular of them.
Myth 1. Yogurt is a source of vitamins missing in the body. It is not true. Yes, yogurt contains vitamins necessary for the child's body, but their amount is very small. To replenish the body with the missing vitamins, the child will have to drink liters of yogurt.
Myth 2. Live yogurt can have a long shelf life. This is a delusion of modern mothers who believe that technology has taught a quality product not to deteriorate for a long time. Not true. All-natural yogurt can be consumed within a week and only if it is properly stored. After this period, all beneficial bacteria in the dessert die and it can no longer be called alive. Long-term storage yogurts contain preservatives in their composition, therefore they are not natural and are not recommended for children.
Myth 3. Yogurt is rich in calcium, like all dairy products. This is not entirely true. Calcium enters the body of a cow that gives milk with food.
If it is not in grass and feed, then it is not in milk, and it will not be in yogurt. Therefore, in order for the milk you bought (and, accordingly, yogurt) to contain calcium, you must know for sure that the cow received it, for example, with special feed.
Myth 4. Yogurt is good for the kidneys. In fact, dairy products really cleanse the body of toxins, but fermented milk yogurt is not recommended for children with sand or kidney stones. Nephrologists in this case require to completely exclude it from the diet.
Myth 5. Yogurt should not be taken if urate is detected. On the contrary, yogurt should be drunk to children who have been found to have them, since fermented milk products are the best way to remove urates from the body.
Myth 6. Any yogurt benefits the body. The biological value of yogurt is reduced to zero after its pasteurization, so thermally processed yoghurts have absolutely no benefit - they no longer have live bacteria.
