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.
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 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.