Cottage cheese made from calcium chloride for kids recipe. Calcined cottage cheese for puppies

Recipe 1. Cottage cheese, medicinal. Heat fresh, skim, raw milk on the stove. While stirring the milk, pour into it a 10% solution of calcium chloride (calcium chloride), which can be bought at any pharmacy. For 0.5 liters of milk you will need 1-1.5 tablespoons of calcium chloride.
Caution: excessive amounts of calcium chloride will make the cottage cheese bitter! Bring the milk to a boil. After the milk has curdled, remove the pan from the heat and cool. To separate the whey, place the curd mass on a sieve or double-folded gauze. To prevent the curd from becoming too dense, first remove the milk from the heat and only after a minute add calcium lactic acid. Take it a little less than last time. Try cooking in the same way, but instead of calcium, add fresh kefir: half a liter of kefir per liter of milk. Such unleavened cottage cheese can only be stored for a day, that is, no more than 10 hours, always in the refrigerator. It can be prepared in small quantities so that storage is not necessary. There is no need to sweeten the cottage cheese, but if the baby is accustomed to sweets and does not agree to do without it, you can add a little sugar.
The whey can be used to prepare a drink for adults. If you prepare cottage cheese not with calcium, but with kefir, you can give the whey to your children. Pancakes also turn out well with whey.

Recipe 2. Cottage cheese, medicinal. Since, when adding an excessive amount of calcium chloride to milk, it can give the cottage cheese an unpleasant bitter taste, you can also use CALCIUM LACTATE to prepare cottage cheese, at the rate of 4 g per 1 liter of milk. Naturally, lactate tablets must first be crushed. And then, according to the same scheme as with calcium chloride.
Calcium lactic acid (lactate) can be purchased at the pharmacy in the form of tablets or powder. Add a teaspoon of calcium lactate to one liter of milk, just removed from the heat (immediately after boiling). Naturally, the tablets must first be crushed. Milk curdles immediately after adding calcium. Once cooled, place it in a sieve.

To prepare calcined cottage cheese, you need to slightly heat (to about 40°) raw milk and, stirring continuously, pour in a ten percent solution of calcium chloride (calcium chloride) or add calcium lactic acid powder: for half a liter of milk 1-1.5 tablespoons of solution or 3 grams of powder. These drugs are purchased at the pharmacy. The milk must be brought almost to a boil; After it curdles, remove the pan from the heat and cool. Then the curdled mass is thrown onto a sieve covered with gauze folded in half. So that the cottage cheese is not very liquid, you can put it under pressure for a few minutes

Calcined cottage cheese is a valuable nutritious product. However, don't get carried away with it; In order not to disrupt mineral metabolism in the body, you should eat no more than 100 grams per day.

*Calcium chloride and lactate.

Calcined cottage cheese is an excellent source of calcium, which is necessary for our teeth and bones. In addition, calcium helps normalize the functioning of the central nervous system, activates a number of enzymes, and participates in the process of blood clotting. Calcined cottage cheese will be especially useful in the diet of the younger generation and the elderly. The daily norm for human consumption of calcined cottage cheese is 100 grams.

product can lead to disruption of mineral metabolism in the body. Homemade cottage cheese - simple, tasty, healthy! Cottage cheese is an indispensable component of a complete and healthy diet. Cottage cheese is a dietary product that is useful for people of any age.

Composition and benefits of cottage cheese.

You can also heat sour milk on a flame spreader without a water bath, lifting the curd with a slotted spoon so that it does not stick to the bottom. However, to make the cottage cheese really tasty, it is important not to overheat the semi-finished product.

Recipe 3. Yogurt or kefir cottage cheese.

To prepare such cottage cheese, you can use regular kefir and pure yogurt without fruit additives.

Pour kefir or yogurt into a saucepan and heat over low heat, stirring constantly. When the whey begins to separate, remove the pan from the heat and cool. Separate the curds from the whey using cheesecloth or a slotted spoon.

Recipe 4. Simple homemade cottage cheese.

Place fresh milk on the fire. At the moment of boiling, throw a few grains of citric acid into the pan - on the tip of a teaspoon - and immediately turn off the heat. The resulting cottage cheese will be tender and airy, but there will be very little of it. It is best to eat this cottage cheese fresh, with sour cream. Unfortunately, you won’t be able to use it to prepare cottage cheese dishes.

Recipe 5. Old cottage cheese.

Cottage cheese has long been one of the most beloved products in Rus'. If you have a “village house” or a dacha with a Russian stove, be sure to prepare cottage cheese according to an old Russian recipe.

Pour regular yogurt into a pot and place in a low-heat oven for several hours. Drain the resulting contents into a linen bag, strain off the whey and place the bag of cottage cheese under the press.

If a refrigerator is not available to you, use the original, old-fashioned way to keep homemade cottage cheese fresh. Place the finished cottage cheese in a low-heat oven for a few more hours, then again under the press. Do this operation twice. When the curd is completely dry, place it tightly in a clay pot and pour ghee on top. Cottage cheese prepared in this way could be stored for months.

Cottage cheese: warning.

Cottage cheese is, without a doubt, a very healthy product for our body. But it is necessary to keep in mind that cottage cheese is a highly concentrated protein product, and nutritionists recommend consuming it 2-3 times a week.

Cottage cheese provides favorable soil for the development of pathogenic microorganisms. Therefore, to avoid poisoning, store cottage cheese in the refrigerator.

Bon appetit. Description

Narine is a lactic acid product, an acidophilic form of lactobacterin.

Properties:
Narine dry starter is a lyophilized culture of acidophilic lactic bacteria.

Indications

Narine normalizes the intestinal microbial biocenosis, restores anaerobic flora (bifidobacteria and lactobacilli) in a shortened time, suppresses the growth of opportunistic flora, and increases the activity of normal E. coli.
Narine is used for the prevention and treatment of gastrointestinal diseases such as dysentery, dysbiosis, salmonellosis, staphylococcal infection.
The fermented milk product Narine can be used as a substitute for mother's milk, as well as as an additional nutrition for infants, including premature, weakened children born from mothers with a negative Rh factor or low hemoglobin content in the blood.
Clinical trials have confirmed the effectiveness of Narine in correcting intestinal microflora in individuals exposed to low doses of ionizing radiation. Positive results have been obtained in the treatment of diabetes mellitus, allergies (in particular to antibiotics), periodontal disease, and gynecological diseases.
Effective use of Narine as a general restorative prophylactic for adults in enterprises with hazardous working conditions.
Narine can be used as an independent remedy or in combination with other antibiotic and chemotherapeutic drugs.

Contraindications

There are no contraindications to the use of Narine starter culture and fermented milk.

Directions for use and doses

Orally, “Narine” in capsules is used 1-3 capsules 3 times a day 15-20 minutes before meals. When prescribing to children, open the capsules and dissolve the contents in a small amount of water or other liquid at room temperature (juices, milk, soups, etc.). For gynecological diseases, use a tampon soaked in suspension or douche with a solution prepared at the rate of 3-2 capsules per 10-15 ml of water or saline.

Preparation of fermented milk product “Narine”

Dissolve the contents of 3 Narine capsules in 50 ml of warm milk, previously boiled and cooled to 40-42°C. Mix with 0.5 liters of boiled milk at the same temperature. Mix well, wrap to maintain the set temperature for 16-18 hours (until the milk ripens).

It is advisable to carry out the process in a water bath, maintaining the temperature at the desired level. After ripening, a viscous, homogeneous mass is obtained. The product must be kept in the refrigerator to obtain good organoleptic characteristics.

The shelf life of ready-made “Narine” in the refrigerator is no more than 2 days. From the resulting product it is possible to prepare a new portion of “Narine” at the rate of 1 tablespoon per 0.5 liter of milk. The process is similar to that described above.

Application of fermented milk product “Narine”

Before consuming the fermented milk product “Narine”, fruit juices or syrups, rice or wheat broth are added to it, and mixed with vegetable or fruit puree.

The amount of product and the frequency of feeding of children of different ages are similar to the scheme of artificial feeding of children in the absence of mother's milk.

As a remedy, “Narine”, as a rule, should be taken 100-200 ml 2-3 times a day 15-20 minutes before meals for 15-20 days. After obtaining a therapeutic effect, the frequency of administration can be reduced to 1-2 times a day. It is advisable to take the product before bedtime.
To prevent relapses of previous diseases, Narine can be taken for a long time as a fermented milk product, or in a mixture with other dairy products with the addition of syrups, juices, fruits, vegetables, etc.

Storage conditions and shelf life

Shelf life 2 years. It is recommended to store the dry drug Narine at a temperature of plus 2 - plus 6 degrees C.

A lot depends on how the dog grows. If you take care of your puppy during this period, the result will be a healthy and sincerely loving friend with whom there will be a minimum of problems.

It is very important that the animal bones and musculoskeletal system are formed correctly so that they are strong. A food product such as calcined cottage cheese will help in this matter.

Many people have heard the concept of “calcined cottage cheese,” but what it represents in practice is not entirely clear. In fact, this is an ordinary one, in which for greater benefit add a calcium supplement: calcium chloride solution or calcium lactate powder.

Benefits for people

Calcined cottage cheese is considered a record holder for calcium content; its amount in it is several times greater than in a regular product. Calcified cottage cheese tastes blander (which is why not all kids eat it with pleasure), and it has a more uniform consistency. It is also low acidic, making it easily digestible.

The macronutrient calcium is important for the body of both humans and dogs. Calcium is actively used in the growth of teeth and bone tissue, and has a good effect on muscle-nervous conduction and the process of blood clotting.

In addition, calcined cottage cheese is considered not only rich in calcium, but also simply a dietary product. The product is especially useful for the following groups of people:

children under one year old (often prescribed complementary feeding not with ordinary, but with calcined cottage cheese);
teenagers;
pregnant and nursing mothers;
elderly people (their bones become more fragile with age and need strengthening);
patients with calcium deficiency, kidney and liver diseases, hypertension, anemia and atherosclerosis.

Important! You should not get carried away with this useful product: high calcium content can upset the balance of microelements in the body. The daily norm is 100 grams, it is allowed to eat it no more than 2-3 times a week.

For dogs

For dogs, calcined cottage cheese is also absolutely necessary, namely:

for the formation of strong teeth and bones;
maintaining muscle tone;
proper operation of the mechanism of transmission of nerve impulses;
normal hematopoietic process: improved blood clotting, platelet reproduction;
maintaining cellular metabolism;
improving the functioning of digestive enzymes.

Calcium reserves in a dog's body need to be replenished regularly. They especially need calcined cottage cheese puppies and teenagers who are in the active growth phase, older dogs with age-related changes in bone tissue, and lactating bitches.

The development of the puppy until the end of the lactation process is directly related to the healthy diet of the mother. So during this period the bitch is in dire need of – including calcined cottage cheese.

Harm

Much is said about the benefits of calcined cottage cheese, but in excessive doses it can harm the animal. It is not worth giving it on an ongoing basis.

Please note that if there is an excess of calcium in the body, a disease will begin - hypercalcemia, which is even more dangerous for puppies than a lack of calcium. This is how they manifest effects of excess calcium:

curvature of the radius bones;
osteochondrosis;
secondary mineral deficiency: excess calcium prevents the full absorption of copper, zinc, phosphorus, magnesium;
hypertrophic osteodystrophy.

Important! Excess calcium is not removed from the body!

It is worth refusing such a treat, if the dog breed is very small(, etc.) - they do not need a lot of calcium, but large breeds will require an additional resource for bone structure.

Also do not forcefully give cottage cheese, if you have tried several recipes, but the puppy stubbornly refuses to eat it. Many foods contain calcium, you can give vitamins - you shouldn’t force the animal, creating a persistent aversion to the bowl.

If the puppy is already on dry food– you can’t mix drying with anything, even the most popular ones, like calcined cottage cheese. At least not without a recommendation from a veterinarian.

Does it make sense for an adult pet?

There is some debate about the benefits of this product for an adult dog. On the one hand, as they grow older, they begin to be absorbed worse; they are no longer required in large quantities. On the other hand, calcium is an element that is constantly required in the body.

An adult dog’s digestion can adjust to calcium levels. With its excess, digestibility decreases, and with a deficiency, it increases. But this does not mean that the animal will be able to endure a long-term shortage or excess of this macronutrient without consequences for the body.

It is best to feed calcined cottage cheese up to 3 years and then stop using it. An exception, as mentioned above, is made for nursing and elderly individuals.

If your animal has a calcium deficiency, do not rely on the super benefits of this product, in adulthood, calcined cottage cheese is less digestible.

Give preference to special vitamins or beans - they are also rich in calcium.

How to make it at home?

Self-production of calcined cottage cheese is based on adding 10% calcium chloride solution(it can be bought without a prescription and inexpensively at a pharmacy).

Important! Do not add calcium supplements in unlimited quantities without a prescription. This will have a bad effect on both the usefulness of the product - after all, we have already found out that excess calcium is harmful - and on its taste: the cottage cheese will taste bitter.

If you can't cook

Today, calcined cottage cheese can be bought in the store without any problems. But It's better to cook it yourself, because you don’t know what exactly the manufacturer put in the cottage cheese. Sometimes artificially increasing calcium in cottage cheese is not done in good faith, which leads to problems.

4 recipes

Here are some recipes:

Important! Do not leave ready-made cottage cheese and whey in the refrigerator for more than 2-3 days. It's better to make them as you eat them.

When and how to give?

You can give cottage cheese to puppies from the first month of life, but not more than 2-3 times a week. Serving size depends on age:

20 g per day is enough for up to a month;
2-3 months – 50 g per day;
from 3 months to 3 years – about 100 g per day.

Cottage cheese can be mixed with various things tasty for the puppy so that he eats it better. It is worth diluting the calcined cottage cheese with whey to a liquid slurry, add 1 tbsp. Sahara. Even a baby will happily eat this sweet mixture.

The remaining whey can be given to the puppy's mother - this product also contains a lot of calcium.

What else does a growing body need?

To avoid calcium deficiency, your puppy can be fed:

crushed eggshells;
bone meal;
fish (it needs to be boiled and ground together with bones - a valuable source of calcium);
beef liver;
special bones with calcium.

You don't need to give it all at once. For a puppy, the main source of calcium is milk. Only if it is not enough, choose another additional one or alternate them.

Important! During the growth period, a puppy's calcium requirement is 320 mg per kilogram of weight.

Also, in order to so that the dog develops healthy, she needs to be given:

– up to 3 months this is the main diet;
Meat (main focus on beef and veal);
Boiled liver;
Fish (at least once a week);
Vegetables: carrots, bell peppers, beets, zucchini, cucumbers, pumpkin;
And, of course, clean water.

Useful video

Watch a video on how to prepare calcined cottage cheese for dogs at home:

Conclusion

Thinking through and organizing for a puppy is a difficult and troublesome task at first glance. But you'll get used to it quickly, and your pet will tell you what he eats with special pleasure. As a result, you will have a beautiful and strong pet, and for this it is worth trying!

In contact with

Cottage cheese is an indispensable component of a complete and healthy diet. Cottage cheese is a dietary product that is useful for people of any age.

Composition and benefits of cottage cheese.

Recipe 3. Yogurt or kefir cottage cheese.

To prepare such cottage cheese, you can use regular kefir and pure yogurt without fruit additives.

Recipe 4. Simple homemade cottage cheese.

Place fresh milk on the fire. At the moment of boiling, throw a few grains of citric acid into the pan - on the tip of a teaspoon, and immediately turn off the heat. The resulting cottage cheese will be tender and airy, but there will be very little of it. It is best to eat this cottage cheese fresh, with sour cream. Unfortunately, you won’t be able to use it to prepare cottage cheese dishes.

Recipe 5. Old cottage cheese.

Pour regular yogurt into a pot and place in a low-heat oven for several hours. Drain the resulting contents into a linen bag, strain off the whey and place the bag of cottage cheese under the press.

Cottage cheese: warning.

Cottage cheese provides favorable soil for the development of pathogenic microorganisms. Therefore, to avoid poisoning, store cottage cheese in the refrigerator.

Bon appetit.

Isabella Likhareva.

Every loving mother tries to make her baby’s diet as varied and healthy as possible for the child’s health. Today, dear mothers, you will learn how to properly prepare calcined cottage cheese for children.

Benefits of calcined cottage cheese

Calcium has a very positive effect on our nervous system, participates in blood clotting processes, and activates beneficial enzymes in the human body.
The human skeletal system accounts for up to 98% of calcium; its role is simply irreplaceable in the formation of bone tissue, and this is the key to strong bones and healthy teeth.
Calcified cottage cheese is a valuable, easily digestible dietary product. Contains a lot of calcium, phosphorus, potassium, which children need for the full and normal formation of the skeletal system.

Calcined cottage cheese recipe

Ingredients for cooking:

Pasteurized milk - 0.5 liters
Calcium chloride solution - 1 tablespoon per 0.5 liters of milk or calcium chloride powder. For 0.5 liters of milk you need to take 3 grams of dry preparation.

Note!

Calcium chloride (calcium chloride) is sold in pharmacies without a prescription. To prepare cottage cheese, you need to take a 10% solution of calcium chloride.

You can use more milk for making cottage cheese than in the recipe. We will take 2 liters of milk for preparation; we take the amount of calcium chloride in accordance with the above proportions.

An excessive amount of calcium will make the cottage cheese taste bitter, so please follow the amount indicated in the recipe.

Cooking cottage cheese:

1. Heat the milk a little to 40 degrees.

2. While stirring the milk, pour the calcium chloride solution into it.

3. Continuing to stir, bring the milk to a boil. Do not boil, but immediately remove the pan from the heat and cool.

4. Then separate the curd mass from the whey: to do this, place the curd mass on a sieve with gauze folded in two layers. If necessary, you can cover the cottage cheese with gauze and put it under pressure. When the whey has drained, our curd is ready.

Indications for use:

CALCINED COOK FOR PUPPIES.

Oddly enough, but in our time, when the shelves of pet stores are bursting with an abundance of various vitamins, mineral supplements and nutritional supplements, it is quite difficult to choose what is right for your dog, and not run into a fake or low-quality drug. But when -we cooked many things with our own hands and managed to raise beautiful, healthy dogs without sponsoring the chemical industry. Let's remember the old, half-forgotten recipes, perhaps many dog owners will find them useful. We will talk about calcium - an extremely important macronutrient for the body. A dog needs calcium for: the formation of healthy bones and teeth; maintaining muscle tone and the mechanism of transmission of nerve impulses; ensuring a normal hematopoietic process , namely blood clotting, platelet reproduction; normal functioning of digestive enzymes; maintaining cellular metabolism and reproduction of healthy cells. Calcium reserves in the body must be regularly replenished. And the best food is natural sources of calcium. The most easily digestible calcium is found in cottage cheese. Calcined cottage cheese is especially useful for puppies and adolescents during the period of active growth, for older dogs that experience age-related changes in bone tissue, as well as for pregnant and lactating bitches. The development of a puppy from birth to the end of lactation mainly depends on proper nutrition of the mother, since for the first two weeks of a newborn puppy, the only food for him is her milk. After this, you can start feeding the baby. To prevent the puppy from developing rickets, you can give him calcined cottage cheese. WHAT IS CALCINATED COOK? Calcined cottage cheese differs from ordinary cottage cheese in its increased calcium content. To do this, during preparation, one of the pharmaceutical calcium preparations is added to it. The most commonly used is calcium chloride, it costs a penny and is sold in any pharmacy. Ask for a 10% solution of calcium chloride, it comes in ampoules, vials or droppers. Another drug used for these purposes is calcium lactic acid, available in powder. BENEFITS OF COOK. Calcined cottage cheese is an excellent source of calcium necessary for the development of animal bones and teeth. In addition, calcium activates some enzymes, can help normalize the functioning of the central nervous system, and is involved in blood clotting processes. Calcined cottage cheese is very useful in the diet of a young puppy. METHOD OF PREPARATION: Calcined cottage cheese is prepared as follows. Three tablespoons of ten percent calcium chloride, which can be bought at any pharmacy, are quickly poured into 1 liter of milk, heated to a boil, and mixed thoroughly. After curdling the milk, the curd should be separated from the whey and cooled. Puppies up to the age of one month are given no more than twenty grams of calcined cottage cheese daily, from one to three months - no more than fifty grams. To help the baby eat better, the calcined cottage cheese is diluted with whey to a mushy state and one tablespoon of sugar is added. The remaining serum can be given to the puppy's mother. Remember - everything is good in moderation, so do not increase the portions, as in this case a violation of mineral metabolism in the puppy’s body may occur. OTHER PREPARATION RECIPES: A liter of milk usually produces 180-200 grams of cottage cheese. Milk must be natural, not reconstituted from milk powder! You can use cow's milk, but goat's milk is even better. For 0.5 liters of milk, take 1 tablespoon (1 ampoule 10 ml) of 10% calcium chloride or 3 grams of calcium lactic acid powder. In a clean container, heat the milk to approximately 40°-50°, then, stirring continuously, pour calcium chloride or add calcium lactic acid powder. Continue to heat the milk until almost boiling so that it is hot, but do not boil. Remove the pan from the heat and stir. After some time, the milk will separate into two fractions - thick curd mass and transparent whey. To separate the curds from the whey, strain through several layers of cheesecloth. It’s most convenient to put it in a colander covered with gauze. Whey is also saturated with calcium and can be used in food, for example, to dilute cottage cheese if it is a little dry. Recipe No. 3 Take 1 liter of milk, 1 liter of kefir, 2 tablespoons (2 ampoules of 10 ml) 10% calcium chloride, i.e. a tablespoon for each liter of liquid. Mix milk and kefir in a saucepan, put the mixture on low heat and heat without stirring. When curdled flakes begin to appear, add calcium chloride. Without allowing the curdled mass to boil, remove from heat and cool slightly. Remove the cottage cheese from the pan using a slotted spoon, gently squeezing it on the edge of the pan. For greater deliciousness and healthiness, you can add fruits, berries, and vegetable puree to the cottage cheese. Important: do not store ready-made cottage cheese and whey in the refrigerator for more than 2-3 days, it is better to make it every time fresh portion.