Eating in Europe was quite tasty, but our eating schedules were erratic and lots of planning was required to get John to eat anything milk related. (Many restaurants looked at us as if we were crazy if we asked for milk for John. The few that didn't gave us a cup of creamer for coffee.) My solution? Yogurt. Since I know that yogurt is cultured by leaving it at room temperature for 10-24 hours, I figured that leaving yogurt in a backpack all day long wouldn't hurt it.
In Germany, you can buy "Edel-Rahm" or "Sahne" yogurt which is yogurt made from a mixture of cream and whole milk. Since John wasn't too thrilled with some of the new foods and was often exhausted and frustrated by the time restaurant food was served, these high calorie yogurts turned out to be blessings. Whole milk is usually 3.5% fat, heavy cream is 36% fat, and whipping cream is 30% fat. Edel-Rahm yogurt had to be 15% fat and Sahne yogurt was required to be 10% fat. By the end of the trip, eating two of these yogurts per day, John seemed to be gaining weight faster than he was growing vertically. However, in the USA, getting whole milk yogurt is difficult and higher fat yogurt is absolutely impossible. He seems to be back to his normal, slender self, despite my attempts to spike his milk with cream. :-)
Interestingly enough, I give him cod liver oil supplements, which he absolutely ADORES. I have to put the bottle away immediately after giving him his teaspoonful. He won't eat anything else if he can see the CLO bottle but will simply point to it and, in his way, ask for more.
