Cottage cheese casserole for a nursing mother: prepare it correctly

Cottage cheese dishes on a nursing mother's menu

A nursing mother should definitely include curd products in her diet. This is due to the growth of the baby’s hair and nails, the rapid appearance of his teeth - the presence of calcium in the body is important for all these processes. The baby will “take” calcium from breast milk, and the woman needs to somehow replenish lost reserves.

Why is cottage cheese good?

This fermented milk product is safe for nursing mothers. Cottage cheese, like cow's milk, contains protein, but it has different properties: it does not negatively affect the baby's digestion, since it is completely broken down in the body.

It is difficult to find a food product that penetrates tissue as quickly and easily as cottage cheese. Studies have shown: if you drink milk, within one hour it is processed by 30%, and if you eat cottage cheese, in the same time it is absorbed by 91%.

The vitamin and mineral composition of cottage cheese makes it indispensable in the diet of a woman who has given birth, who receives:

• vitamins A, C, B1, B2, PP;
• phosphorus;
• calcium;
• potassium;
• sodium;
• magnesium;
• iron.

Calcium, which the baby gets through breast milk, is involved in the formation of the baby’s bone tissue. Other microelements also affect the development of vital systems of the infant body.

Cottage cheese is a fermented milk product that holds a record for speed of absorption and amount of nutrients

Cottage cheese has a low calorie content - only 155 kilocalories per 100 grams, so this fermented milk product is considered dietary. Nursing mothers are advised to choose low-fat or low-fat (5–9%) cottage cheese and put it on the table no more than 3 times a week. A woman can eat no more than one hundred grams per day - otherwise the baby’s well-being may worsen. Interestingly, nutritionists advise all other cottage cheese lovers to put the same portion on their plate every day.

Scientists have found that the human body is capable of absorbing only 35 grams of protein per day - this is exactly what is contained in 100-150 grams of cottage cheese.

Eating cottage cheese during a weakened immune system, a woman restores and strengthens:

• bone tissue;
• teeth, hair, nails;
• heart muscle;
• nervous system;
• gastrointestinal tract.

Cottage cheese also contains the amino acids tryptophan and methionine. They have a beneficial effect on blood composition.

Cottage cheese will help a nursing mother strengthen her teeth and nervous system, improve her heart and stomach

Still, it is possible that the child will react negatively to cottage cheese: his digestion will be disrupted and his health will worsen. Then try eating another fermented milk product so that your baby’s body gets used to such food, and temporarily exclude cottage cheese from the menu. If there is no rash, itching or redness, then you can return to your previous diet.

Who wouldn't benefit from cottage cheese?

If a woman has lactase deficiency, then fermented milk products will only harm her. This means that her body does not have an enzyme that processes lactose, an essential component of all dairy and fermented milk products. Lactose intolerance can be inherited by your baby.

In some diseases, protein begins to be poorly absorbed. Use cottage cheese carefully, following the doctor’s recommendations, for those who suffer from:

• kidney diseases;
• gastritis;
• atherosclerosis.

Cottage cheese: useful properties and preparation at home

Cottage cheese is the main component of the casserole. It is necessary for the rapid recovery of a nursing mother after childbirth, as well as for the proper growth and development of the baby.

Cottage cheese contains proteins and carbohydrates, vitamins and beneficial elements. Calcium and phosphorus are involved in the formation of bone tissue. Due to its low fat content, cottage cheese is classified as a dietary product. In addition, the product is characterized by the accessible form of proteins. This reduces the risk of allergies in infants to a minimum.

Cottage cheese prepared at home is healthier and tastier than store-bought. Moreover, you will be confident in the freshness and safety of the product. We offer a quick recipe for homemade cottage cheese. You only need milk and kefir.

Pour two liters of milk into a container and put on fire. Stir the milk as it heats. As soon as it boils, add a liter of kefir. Keep the mixture on the stove for two to three minutes. Make sure it doesn't boil. Turn off the heat and let the mixture sit for five minutes. Then place the mixture in a sieve to allow the whey to drain. In just half an hour you can prepare 600 grams of cottage cheese.

The traditional recipe for making cottage cheese will take more time. Fresh milk should be left at room temperature for a day. After which the sour product is placed on low heat. Make sure the milk does not boil. When it curdles, remove from heat and pour the milk into a sieve lined with cheesecloth. To prepare 600 grams of curd mass you will need three liters of milk.

Please note that this cottage cheese can be stored for up to two days!

How and when can a nursing mother eat cottage cheese casserole?

From the first month of breastfeeding, a woman is allowed to treat herself to cottage cheese casserole. In addition to cottage cheese, it contains several other products, including those that cause allergies. However, if you do not overeat and cook according to the rules, the dish will only bring benefits to mother and baby. The rate of its consumption is the same as that of fresh cottage cheese: 100 grams per day, 3 times a week.

For the first time, eat a piece of casserole in the morning, then monitor your baby’s reaction throughout the day. The child’s well-being has not changed, which means the dish is suitable for your menu. If the child feels worse, then it is too early for you to eat the casserole. In any case, advice from an experienced doctor will not hurt. When the casserole is prepared correctly, the cottage cheese in its composition will not lose its beneficial properties. In addition, heating increases the already high digestibility of protein.

It has been proven that if a nursing mother introduces cottage cheese casserole into her diet, the baby suffers less from colic.

With apples

Thanks to the consumption of cottage cheese and apples by a woman during lactation, intestinal motility is normalized in the child. Baked fruits will not cause colic or severe gas. For preparation you need:

• 500 g cottage cheese;
• 4 medium sized apples;
• 2 eggs;
• 4 tablespoons sugar;
• 4 tablespoons of semolina.

Cooking process:

1. Grind the cottage cheese and mix with other ingredients, but do not add the apples yet.
2. Grate the fruits on a fine grater and mix with the curd mass.
3. To prevent burning, the pan is greased with oil and sprinkled with breadcrumbs.
4. It is recommended to bake at 180 degrees for about 60 minutes. Read more cooking options here.

Casserole is a delicious and irreplaceable dish for a young mother. If you want to treat yourself to something tasty, then these cottage cheese casserole recipes for a nursing mother are an excellent option, because during lactation there are a huge number of dietary restrictions. We also recommend dietary casserole recipes.

When a casserole can be harmful

A dish is harmful only in three cases:

• the mother has lactase deficiency;
• the products from which the casserole is made are of poor quality - they contain preservatives or dyes;
• Mom got carried away with the casserole and ate too much.

The calorie content of the casserole varies depending on the composition. A dish for a breastfeeding woman is prepared from low-fat products. In this case, 100 grams of casserole will contain approximately 208 kilocalories.

Baked cheesecakes in the oven - a classic recipe

My favorite childhood dessert, cheesecakes, seems harmless. Everything is true, if we are not talking about a nursing mother and a golden brown crust. In the first months of the baby, and therefore the mother, there should be no fatty or fried foods. But in order not to deny yourself the pleasure, we offer a healthy recipe for cottage cheese pancakes for a nursing mother.

Ingredients:

1. Cottage cheese – 400 gr
2. Egg - 2 pcs.
3. Flour - 3 tbsp. spoons
4. Sour cream - 2 tbsp. spoons
5. Sugar - 2 tbsp. spoons
6. Baking powder - ½ teaspoon

How to make cheesecakes in the oven

• Beat the eggs and sugar thoroughly until the crystals dissolve.
• Mix flour with baking powder.
• Mash the cottage cheese with a fork, pour the egg mixture into it and stir well.
• After adding dry ingredients, mix the dough thoroughly.
• Soften the dense mass with a small amount of sour cream.
• Form several identical balls from the total mass. Each of which is then slightly flattened, giving the shape of the cheesecakes.
• Place the pieces on parchment and bake in the oven at 180C until done.

What does the casserole consist of?

There are many recipes for cottage cheese dishes: some contain a minimum of ingredients, others have a more varied composition. As a rule, to prepare a casserole, take:

• low-fat cottage cheese;
• wheat flour or semolina;
• sugar;
• egg;
• sour cream;
• butter.

Low-fat cottage cheese

This is the main component of the casserole. If the cottage cheese is of low quality or spoiled, then the dish will not be healthy. A product is considered stale when:

• emits an unpleasant odor;
• has a grayish color;
• has a viscous consistency.

It is better for a nursing mother to eat homemade cottage cheese.
It is better to cook cottage cheese yourself. Here is his simple recipe:

1. Pour 2 liters of milk into a saucepan and place on the stove.

   
   Pour 2 liters of milk into a saucepan and place on the stove

2. Bring the milk, stirring, until it boils.
3. Add 1 liter of kefir to the boiling liquid, keep on fire for 2-3 minutes, stirring (the mixture should not boil).
4. Remove the pan from the stove and leave for 5 minutes.

   
   Remove the pan with milk and kefir from the stove and leave for 5 minutes

5. Place the resulting mass in a sieve.

   
   Pour the resulting mass of milk and kefir into a sieve.

6. When the whey has drained, the curd is ready.

So in 30 minutes you will get half a kilo of fresh, high-quality product. Store it for no more than two days.

Flour or semolina

Wheat flour contains gluten, which can harm 4% of babies. Therefore, when breastfeeding, it is recommended to use gluten-free corn flour instead.

If you still settle on wheat flour, then do not take the highest grade: to make the product lighter, artificial brighteners are used. Buy first grade flour.

First grade wheat flour has a grayish tint, but it does not contain chemical dyes.
Do not replace flour with semolina. Breastfeeding experts do not like semolina and advise avoiding it during lactation. “There is more harm than good,” is their verdict. The reasons for this are as follows:

• semolina is processed wheat, which means it contains a lot of gluten;
• the substance phytin in semolina interferes with the absorption of iron, calcium, and vitamin D;
• The substance gliadin in cereals interferes with the digestion of food. As a result, the child begins to experience colic and bloating.

Sugar

There are few foods with sugar on a nursing mother's menu: the baby reacts negatively to sweets and may have an allergic reaction. In addition, sugar is difficult to digest, upsetting the baby's digestion.

Sometimes, instead of regular sugar, cane sugar is used, which contains fewer heavy carbohydrates, or fructose, a natural low-calorie product.

Cane sugar is absorbed in the body better than usual.
Modern sugar substitutes, which are produced in industrial conditions, should be excluded from the diet during lactation due to harmful additives. A small amount of sugar in cottage cheese casserole will not harm either mother or baby. However, if a woman has eaten her daily portion of a sweet dish (100 g), it is better to avoid other foods with sugar that day.

Eggs

Some doctors recommend introducing chicken eggs into the diet when breastfeeding 3 months after birth, while others suggest that nursing mothers give up eggs altogether. Egg white is dangerous for a baby - it can cause allergies . However, as an ingredient in a separate dish, the product is not so harmful, so it is allowed to add it little by little to baked goods, but it is better to do this not in the first 3 months after birth.

Quail eggs, according to pediatricians, successfully replace chicken eggs - their protein is not so aggressive, but can also cause allergies.

To check whether the egg is spoiled, it is dipped in water. When hydrogen sulfide accumulates inside and gas forms in the rotten product, the egg floats to the surface. It cannot be eaten.

If the egg floats in the water, then it is bad

Sour cream

Like fresh cottage cheese, sour cream is a “full-fledged” fermented milk product on a mother’s table from the first month of breastfeeding. The shelf life of low-fat 15% sour cream should not exceed 7 days.

Fattier sour cream can upset the baby’s digestion: the child’s intestinal enzymes are not yet able to absorb such complex substances. Sour cream will help you get the following benefits:

• improve the functioning of blood vessels and the heart;
• increase immunity;
• normalize digestion;
• calm your nerves;
• strengthen bones;
• improve the condition of hair, skin, nails.

However, too much love for sour cream will turn the pros into cons. The baby will signal you about this with an allergic reaction. In the first month of lactation, one teaspoon of sour cream per day is enough. Then the portion is increased to 2 tablespoons. Sour cream should not contain chemical additives.

Butter

Butter contains vitamins A, D, E, valuable microelements and unsaturated fats. Oil in an amount of 30 g per day will not harm a nursing mother or baby, but in the first 3 months of the baby’s life it is better to avoid the product. It is made from cow's milk, the protein of which is a strong allergen. The oil contains another harmful component - cholesterol.

You cannot fry food in butter: it becomes saturated with fat and releases toxins and carcinogens. The best way to use butter is to add a small piece of it to the finished dish.

Butter will not harm the baby if the mother does not use it for frying and eats a piece a day

Casserole at home

When breastfeeding, it is better to prepare the casserole yourself. This way you will be sure of the composition of the dish, the production date and expiration date. There are many options for how to prepare a casserole for a nursing mother.

The main ingredient of the dish is cottage cheese. For the binder, use an egg and flour or semolina. If the baby does not have allergies, you can add other products. Berries, fruits and dried fruits, carrots and other vegetables are used as additives.

By the way, apples during breastfeeding are the safest fruit for babies. Green fruits in the form of puree can be eaten a week after the birth of the baby. Dried fruits are very useful for the baby and nursing mother. They retain the beneficial properties of fresh fruits, but are more easily absorbed by the body.

But you should be careful with carrots because of their bright color, which contains a strong allergen. Read about the dangers and benefits of carrots in the article “Vegetables during breastfeeding.”

The casserole is prepared in the oven, slow cooker or microwave. It depends on taste preferences and capabilities. You can eat the casserole while breastfeeding one to three times a week for dinner, breakfast or lunch.

Recipes for cottage cheese casserole for nursing mothers

It is better not to use a ready-made casserole for a nursing mother, since during breastfeeding, purchasing a low-quality product will pose a threat to the baby’s health. Make the casserole at home to avoid risks. It is better not to use a microwave oven to prepare casseroles, as it destroys the beneficial components of the food. A slow cooker and oven are better suited for this purpose.

Cooking casserole in a slow cooker

This recipe is suitable for women whose babies are only a few weeks old. To prepare we will need:

• 0.5 kg low-fat cottage cheese;
• 3 tbsp. l. flour;
• 3 tbsp. l. Sahara;
• 30 g butter.

To make the casserole tender, grind the cottage cheese through a sieve, using a meat grinder, or grind it in a blender. Next we do this:

1. Add sugar and flour to the curd mass. Mix the dough.

   
   Mix flour, sugar and cottage cheese

2. Grease the multicooker bowl with a piece of butter.
3. Carefully place the curd dough into the bowl and cover; press the “baking” button (35–40 minutes).

   
   Place the resulting casserole dough into the multicooker bowl.

4. Turn the casserole over after 25 minutes so that a crust forms on both sides.

The casserole can be prepared in a slow cooker

A teaspoon of sour cream on the surface will make the finished dish even tastier. Starting from the 2-3rd month of a child’s life, you can add some dried fruits, softened in boiling water and cut into pieces - dried apricots, raisins - to the curd mass for baking. In another month it will be the turn of prunes.

Cooking in the oven

The casserole in the oven turns out to be especially tasty and juicy: with a fragrant crust on the outside and a curd mass melting in your mouth inside. Here is a recipe for nursing mothers of older babies who have been feeding on breast milk for more than 3 months: their immunity is strong enough to “cope” with allergens.

We take the following products:

• 0.5 kg low-fat cottage cheese;
• 1 chicken egg;
• 3 tbsp. l. flour;
• 1 apple;
• 2–3 tbsp. l. low-fat sour cream;
• 3 tbsp. l. Sahara;
• a little vegetable oil.

Procedure:

1. Grind the cottage cheese, preferably in a blender.
2. Wash the apple and cut it into halves. Bake, then peel, remove the core and cut into pieces.
3. Beat the egg in a separate bowl and pour into the cottage cheese. Add sugar, flour and apples. Mix the dough.
4. Grease a baking sheet or baking dish with vegetable oil and spread the resulting curd dough.
5. Spread a thin layer of sour cream over the surface of the casserole - it will give the crust a golden hue.
6. Bake in the oven for 30 minutes. When a golden crust appears, the casserole is ready.

If you wish, you can decorate the dish with raspberries, strawberries or currants - but do not overdo it, so as not to cause allergies in the baby.

Berries will make the casserole tastier, but there should be few red foods on a nursing mother’s menu

Recipe in a slow cooker

The multicooker significantly reduces the cooking time for casserole with cottage cheese. For the recipe for cottage cheese casserole in a slow cooker you will need:

• 500 g cottage cheese;
• 3 tablespoons semolina;
• 3 tablespoons sugar;
• butter.

Cooking process

1. Mash the cottage cheese thoroughly and mix with sugar and semolina. If the cottage cheese is too dry, you can add kefir to the dough.
2. You can add apples and bananas to suit your taste. But you should remember that not all children react normally to this fruit. For some, bananas provoke colic and allergies.
3. Grease the multicooker with oil and add the prepared dough. Set the Bake mode for 40 minutes. A tasty and satisfying casserole is ready. It needs to be cooled and only then removed from the multicooker bowl.

What is allowed to be added to the casserole?

Usually nuts, raisins, bananas, apples, and dried apricots are added to cottage cheese casseroles. After cooking, eat with jam and sour cream. But a nursing woman has her own dietary rules. Not all of these components can be added so as not to harm the baby.

Cottage cheese can be included in the maternal diet from the first day after birth, and raisins only after 3 months. For this reason, you will also have to add it to the casserole after a certain time. The same applies to other dried fruits and fruits. Only apples are allowed immediately after childbirth; they can be added when preparing a dish.

Sour cream is not recommended for use as an additive to casseroles. This is a fatty product and can cause bloating and colic in the baby. It will only be useful during the cooking process. According to the recipe, sour cream is lubricated before placing in the oven. This helps form a nice crust and beautiful color.

Is it possible to eat cottage cheese or casserole while breastfeeding?

During lactation, a woman is advised to adjust her menu, excluding foods and dishes that cause an allergic reaction in the baby or worsening health. It is also prohibited to eat food that contains chemical additives, preservatives and dyes.

The diet of a nursing mother is poor, so she needs to replenish the level of vitamins and microelements in her body. One of the most useful products is cottage cheese. Since this fermented milk product contains calcium, protein and many vitamins, doctors advise almost all women to use cottage cheese while breastfeeding.

Benefit

Cottage cheese contains many useful substances necessary for the body to function properly. The main useful properties of it are the following criteria.

1. A large amount of easily digestible protein is completely broken down by the body and therefore is not stored in fatty tissues.
2. Vitamins A, B, E, C and PP, which are contained in large quantities in cottage cheese, will be beneficial for both mother and baby.
3. Calcium helps the child in the formation of a strong skeletal system and muscles.
4. Cottage cheese helps strengthen the immune system of both mother and baby.
5. Based on the beneficial substances contained in cottage cheese, you can grow voluminous long hair, as well as strengthen your nail plates and teeth.

Recommendations for use

Doctors allow you to eat cottage cheese immediately after the baby is born. But it is necessary to adhere to some restrictions so as not to cause a deterioration in the child’s well-being. On Mother's Day you can eat no more than 100 g of cottage cheese. Preference should be given to a product whose fat content is 5-9%.

What is not recommended to use

If a fermented milk product is stale, you should not eat it while breastfeeding, as it can cause harm to mother and baby. Eating spoiled cottage cheese by the mother can lead to the child having loose stools and painful sensations in the abdomen, and possible poisoning.

If a woman has an individual intolerance to this product, it is better to put the cottage cheese aside. This is explained by the fact that the baby may develop the same intolerance, and this will lead to bloating, diarrhea, constipation, bowel disorders and allergies.

When the mother does not have negative reactions to eating cottage cheese, but the child has them, the woman should temporarily abandon this product. During this period, you can replace it with fermented baked milk or yogurt.

Cooking methods

Cottage cheese with sour cream

Many women like to eat cottage cheese with sour cream and sugar. However, you should not get carried away with this method of preparation, since sour cream is a rather fatty product that can worsen the digestive process in a child.

You can eat this curd mass in small quantities if you use low-fat sour cream. Also, such food contributes to the mental development of the baby. This product can only be consumed in the morning to reduce the activity of the child’s liver. The allowed amount of sour cream in the first month after childbirth is 1 teaspoon. And in the second month this volume can be increased to 2 spoons.

Cottage cheese in casserole form

The casserole is very useful during lactation, and it is also quick and easy to prepare. It is best to use the following recipe while breastfeeding.

Ingredients:

• cottage cheese 5-9%;
• 2 chicken eggs;
• 3 tbsp. l. semolina;
• if desired, you can add fruit that does not cause allergies in the child;
• a little sugar.

To prepare, you need to mix all the ingredients and place them on the mold. The prepared dish should be placed in the oven for half an hour. Before eating, nursing mothers are allowed to grease the casserole with a spoon of low-fat sour cream.

In the first month of a baby’s life, you should not eat such a dish every day, as this can lead to increased gas formation, colic and diarrhea in the baby. To avoid such consequences, it is necessary to gradually introduce casserole into the mother’s menu and constantly monitor the child’s well-being. You should also make a choice about what mom should eat – cottage cheese or casserole. It is not recommended to consume both dishes at the same time.

Dumplings with cottage cheese

Dumplings will not bring any harm to either the mother or the baby, but during this preparation the cottage cheese loses a small amount of its beneficial properties. However, this process is sometimes an advantage, as the curd becomes less allergenic.

Thanks to this, a woman can eat dumplings during lactation. In the first month after giving birth, you must adhere to the following recipe for making dumplings.

You need to prepare the dough, mix cottage cheese with one egg in a separate container and mix everything thoroughly.

A huge advantage of cottage cheese is that it can be consumed by nursing women even when the child has not yet reached the age of 1 month. However, you should not abuse this product. A mother should introduce curd food into her menu with great caution and constantly monitor her baby’s reaction.

If a child experiences a deterioration in digestion or general well-being, it is necessary to discard this product and replace it with other fermented milk foods so that the child’s body gets a little used to it. If the baby’s well-being does not stabilize in a short time, you need to consult a doctor as soon as possible.

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Portioned casserole - cottage cheese muffins with yogurt

A very simple recipe for cottage cheese muffins that doesn’t require much effort. This casserole is convenient because each piece is initially portioned, so it is very convenient to feed this dessert to the whole family.

Ingredients:

1. Cottage cheese – 500 gr
2. Egg - 2 pcs.
3. Yogurt – 150 gr
4. Semolina - 2 tbsp. spoons
5. Sugar - 2.5 tbsp. spoons
6. Baking powder - ½ teaspoon

How to prepare portioned casserole in the form of muffins

• Beat eggs with sugar, mix semolina with baking powder.
• Mash cottage cheese with yogurt.
• Pour the sweet egg mixture into the curd mass and add semolina.
• Blend the entire mass with a blender until completely smooth and chopped.
• Leave for 10-15 minutes for the cereal to swell.
• During this time, heat the oven to 180C.
• Place the curd mixture into silicone molds, leaving a little space to the edge.
• Bake cheesecakes in molds for 30 minutes.

Selection of cottage cheese in the store

For a nursing woman, you need to choose a product with a fat content of 9%. It should not contain vegetable fats, only milk (not powdered), bacterial starter, calcium chloride and rennet (with it the product contains more calcium).

Signs of quality cottage cheese are:

1. milky white color;
2. the cottage cheese should crumble easily, even if pressed into packs;
3. the product cannot be liquid; the paper packaging may be wet from dripping serum;
4. has the smell of milk;
5. high price. From 3 liters of milk you can prepare only 600 g of high-quality cottage cheese. This is the reason for the rather high prices for this product. If there is a decrease, it means that there have been changes in production technology, and non-natural components have been included in the composition.

Grainy cottage cheese does not always mean quality and naturalness. Modern technologies have figured out how to make a beautiful fermented milk product that looks like a rustic one. You can roll frozen drops of silicone in curd powder. The main thing is not to buy products of such technologies.

You should not buy a loose product; it may be of good quality, but the lack of proper packaging makes the product vulnerable to pathogens. Cottage cheese spoils very quickly; it is a favorable environment for the proliferation of microbes due to its easily digestible protein. This can be avoided in the original packaging, but a loose product does not have reliable protection.

Cottage cheese and casserole

Nutritionists have been debating for many years about how healthy milk is in its pure form. Many are of the opinion that the use of this product brings at least some results only at a young age, but for adults it is absolutely useless and sometimes harmful.

The same experts have a completely different point of view regarding fermented milk products. Such food is definitely considered healthy, and its consumption is necessary.

When we talk about breastfeeding, a number of problems arise here. They are connected primarily with the fact that the baby’s digestive system works quite poorly in the first months of life. It is difficult for her to cope with the absorption of complex substances and their decomposition.

In addition, there is always the possibility of an allergic reaction. It is expressed in redness of the skin and rashes on it. There may also be problems with the baby's stool, constipation, bloating and colic. Of course, most often such manifestations occur when the mother consumes milk in its pure form, but there are also frequent cases of reactions to fermented milk products.

Surprising is the fact that cottage cheese casserole in almost 100% of cases does not cause an allergic reaction in a child.

Interestingly, this is observed even in those children who react poorly to the addition of whole milk and even fermented milk products to their mother’s diet.

For this reason, the presence of cottage cheese casserole in the diet of a young nursing mother is considered mandatory. But you shouldn’t be too zealous; experts recommend eating this dish no more than 1-2 times a week, and the portion should not exceed 200-300 g.

How to protect the health of mother and child when eating cottage cheese

Often, when asked about the benefits of cottage cheese casserole for a woman breastfeeding, you can hear a positive answer, because the dish is not only tasty, but also healthy. At the same time, cottage cheese casserole does not have a negative effect; only in two situations are negative consequences possible.

Low quality product

A dish can be called healthy when it is prepared from quality ingredients. If poor cottage cheese is used, for example, containing milk fat substitutes, then the casserole made from it will not have any beneficial properties. Any good quality product has its price; often mothers on maternity leave want to save money and purchase cheaper items.

Often, the low price hides the content of a large number of preservatives and other unnecessary additives in a dairy product.

This once again confirms the fact that there is nothing better than homemade cottage cheese - it tastes better, and its quality is definitely beyond doubt.

Problems associated with overeating

All products that are included in the menu of a nursing woman should be contained in moderation. Overeating even the healthiest of them always causes negative reactions. In addition, in addition to cottage cheese, other components are often added to the casserole, which may, for example, be too high in calories. Or the baby has developed an allergy to lactose, then large portions of dairy products (baked cottage cheese, including) can cause colic and tummy pain. The only reassuring thing is that, unlike milk, processed cottage cheese is much less likely to lead to a negative reaction.

In moderation, a mother can eat casserole in the first month of breastfeeding.

The most delicious homemade cottage cheese for casserole

It is very easy to prepare at home. This will require a minimum of products. There are various ways to make it. Check out the fastest recipe.

Ingredients:

• 2 liters of milk;
• 1 liter of kefir.

This composition is designed for approximately 600 grams of cottage cheese.

How to prepare the delicacy:

1. The milk should be poured into a large saucepan. Stir and heat.
2. When the milk starts to boil, add kefir. Curd flakes will appear immediately. Keep on fire for 2 to 3 minutes. It is important that the mixture does not boil. Otherwise, the cottage cheese will be dry and hard.
3. Turn off the stove and let the mixture sit for about 5 more minutes.
4. Place the mixture on a sieve: the whey should drain.

In this way you will get cottage cheese in literally half an hour.