You can make small meals and other recipes yourself. Here are a few recipe sheets.
- 360 ml slightly mineralised water approved for bottles + 60 ml to rehydrate starter culture
- 18 level measurings of Physiolac powdered milk
- Starter cultures for yoghurt are available in pharmacies (for example Yalacta cultures for yoghurt)
- A pot with a lid
- A manual whisk
- A salad bowl or mixing bowl
- 6 small glass jars like creamed dessert jars; glass jars of yoghurt are not suited
to a child's appetite.
- A yoghurt-maker
Making the culture:
- Put the amount of starter culture shown in the instructions into the resealable container with 60 ml of tepid water.
- Shake well. Close the container and leave for 1 to 2 hours.
Making the yoghurt
- Bring 150 ml water to the boil.
- Add it to 210 ml tepid water in a mixing bowl.
- Gradually add 18 level measurings of powder Physiolac whilst mixing.
- Add 60 ml of the rehydrated culture and mix.
- For the mixture into the 6 glass jars and put in the yoghurt-maker.
- For yoghurt with standard Physiolac milk: 8 hours cooking time
- For AR yoghurt: 12 hours cooking time
- When cooking has finished, seal the jars with covers or cling film and put in the fridge.
- Keep in the fridge between 0 and 4°C and consume within 48 hours
- Make Physiolac soups and purées
Make soups and purées with Physiolac so that your baby reaps the benefits and all the nutrients it requires in the "home made" small meals.
- Carefully prepare vegetables and cut them into small pieces.
- Steam or cook them over a low heat to preserve vitamins.
- Strain vegetables and keep the cooking water.
- Mix or crush the diced cooked vegetables in a liquidizer, depending on the required texture (smooth or lumpy/very small lumps).
- Add the cooking water to achieve the required consistency (soup or purée).
- Add 3 level measurings of Physiolac prior to serving.
- Consume when made.
These recipes can be made with fruit to make milky compotes.