Cottage cheese

Cottage cheese can start when your baby is ready for solids, around 6 months. It can be high in sodium. Still, over time it can be one of many foods you offer.

Cottage cheese is a fresh, soft cheese. Warming skimmed milk forms curds. These curds are mixed with cream, whole milk and salt. The result is cottage cheese.

Nutrition

Protein and fat are plentiful here. You also get calcium, choline, folate and phosphorus, plus potassium, selenium, zinc and the vitamins B6 and B12. These nutrients matter for growth, development, energy, bone density, brain development and electrolyte balance. Cultured cottage cheese also carries probiotics.

Sodium

Sodium can run high in cottage cheese. If a lower-sodium type is available, pick it. If not, don't worry. To cut sodium, rinse the cheese in a fine-mesh strainer under cold water. This can lower sodium by about 60 percent. It is not required.

Honey

Do not serve cottage cheese with honey. Babies are at risk of botulism. Honey is not given before 12 months.

How it differs from farmer's cheese

Cottage cheese is one kind of farmer's cheese. Farmer's cheeses are often pressed curds of cow's milk. Once separated from whey, the curds go into a mold and drain. Making queso blanco and queso fresco follows nearly the same steps. That makes them firmer. Cottage cheese curds are moistened with cream or whole milk. Textures differ, and flavors are close.

Cottage cheese is a low-risk food. In theory, any food can cause choking. Curds vary in size and your baby may swallow them whole. If your baby sits upright and feeds themself, the risk is very low. Stay within reach at meals.

Most cottage cheese comes from cow's milk. The World Health Organization counts cow's milk as a global priority allergen. In young children, about one in five childhood food allergies is to milk. Sheep, goat and buffalo milk can trigger similar reactions. The good news is that milk allergy often fades. Most children with cow's milk allergy outgrow it by age 6. Many babies with mild milk protein allergy (such as painless blood in stool) can restart milk around the first birthday with expert guidance.

FPIES

Milk is often behind food protein-induced enterocolitis syndrome (FPIES). Acute FPIES brings sudden, repeated vomiting and diarrhea a few hours after eating. Untreated, it leads to serious fluid loss. When milk is eaten regularly, chronic FPIES can show up as reflux, weight loss and poor growth. Symptoms usually improve once milk leaves the diet. FPIES that starts early is often outgrown by age 3 to 5.

Lactose intolerance

With lactose intolerance, the body has trouble processing milk sugar. It can cause bloating, gas, diarrhea and nausea. It can be mistaken for an allergy. Ask a child health professional with any questions. Many lactose-free dairy foods are on the market.

If you suspect milk allergy, talk to an allergist before offering cheese. The allergist may suggest testing or may ask you to give dairy in the clinic under supervision. When risk is judged low, starting at home may be advised. Begin with a small amount for the first servings, and raise it slowly if there is no reaction. If you already gave milk and ruled out allergy, pasteurized cheeses can be given without starting small.