Cirre
Inna, thanks, but no pressure cooker or autoclave.
orange
I am looking for a recipe for charlotte or pie in a slow cooker, where apples and cherries are stuck on top. Recipe with HP., Just lost
Irgata
Quote: Cirre
but no pressure cooker or autoclave.
I sterilize without an autoclave, as usual - in a pot of water. 15 minutes for a half-liter jar - pouring hot peas with hot brine into jars, pour hot water into a pan for sterilization.

Crochet
Quote: Irsha
I sterilize without autoclaving, as usual - in a pot of water

And I'm in the oven ...
orange
Yulechka, thanks for your responsiveness, but alas, not that
Irgata
Quote: Krosh
I'm in the oven
not everyone has an oven either. and the castrula is certainly available
IvaNova
Virgin, I'm not looking for a recipe.
I am looking for the name of a delicious sourdough for a delicious homemade sour milk. So that it was sweet and like from the store. Do we have a topic on kefir-yoghurt? Or can someone tell me here?
There is no yogurt maker, but there is a cartoon with a multi-cook.
Chamomile
IvaNova, Your own yogurt. Bulgarian. Everything is very good. Yogurt, kefir, sour cream, bifilife, fermented baked milk, complementary foods 1 and 2. Slightly differ in taste, composition of bacteria. Kefir is a little sour, the lures are sooo tender. Ryazhenka is good, not only with baked milk, sometimes she was lazy and did it with the usual. Yogut, good, tight. In principle, everything is dense. At first, it doesn't seem to be different, but I've been eating them for 4 years and began to distinguish them. Beefelife stretches a little, but it should be so. I take sterilized milk, now I constantly make milk from Vkusnoteevo, my internet store carries it with a good discount with delivery. If you do not find it in the city, that is, on badaba.
🔗 I'll throw a link in a personal if it doesn't work here. We drove one store, then they stopped, left only vivo, and they are sour for me, and the evitalia is sour. I also tried the home cellar, or something, it's okay, but Your own yogurt is better. When our store stopped transporting, I ordered a lot in that Internet store, because, there is 1.5 tons. it was necessary to order, but they have everything for the children. And I have no children around. All have grown and no one has given birth yet. So I can and send from my order, but I'm afraid that it will disappear on the way. If anything, until autumn, when it gets colder.
Rick
Olya! My girlfriend just asked about them. Will you share if something with me?
M @ rtochka
Olga, followed the link and did not understand how many bags are in the package? Vivo has 2 packages for 100 rubles, sort of. And here 400 for how much?
Rick
Quote: Chamomile1
So I can and send from my order, but I'm afraid that it will disappear on the way. If anything, until autumn, when it gets colder.
In the company Svoy Yoghurt, they say that the heat has no effect on their ferments. They store and send them without refrigerators at any time of the year. The quality is not lost at the same time. But many still do not take risks and wait until autumn.




Quote: M @ rtochka

Olga, followed the link and did not understand how many bags are in the package? Vivo has 2 packages for 100 rubles, sort of. And here 400 for how much?
Dasha, this is for the packaging. If I'm not mistaken, they have 5 pieces in the package now
KavaShock
Good day! Girls, tell me the recipe for bagels or buns on proteins, such as bread ... A lot of proteins have accumulated, you need to use. The recipe was .. I thought I bookmarked it, but I can't find it.
Irgata
Quote: KavaShock
A lot of proteins have accumulated
Not buns, but might come in handy Sponge cake on proteins
Yuliya K
Quote: KavaShock
recipe for bagels or squirrel buns, like bread ...
Here the girls baked buns like bread ...
Wheat bread on egg whites (bread maker)
KavaShock
Thank you very much! I will try!
Chamomile
Rick, I will share. Call. Phone, that is, or in a personal recall?
In a package, in a box 5 pcs. sachets, 1 sachet for 3 liters of milk and can be re-fermented. I re-ferment in different ways. Sometimes on duty it turns out to stretch. Sometimes it becomes not very fast. It seems to me that it depends on how well you processed the jars, the spoon that you were stirring with, from how much it stood until the next leaven. Considering how much I bought right away, I don't save the starter itself.
OlgaGera
Quote: IvaNova
starter cultures for delicious homemade sour milk. So that it was sweet and like from the store.
Ira, acidophilus, yogurt, beefelife Olya said. If you find Mechnikov's curdled milk, then this is a thing!
I stopped buying leaven for a long time. I use the finished product.
The density depends on the fat content of the milk. Recently I have been making 10% cream for cream. Gorgeous yogurt.
The acidity depends on the fermentation time. As soon as a clot has formed, I put it in the refrigerator overnight. Delicious food in the morning
Svetlenki
Quote: OlgaGera
Lately I've been making 10% amka for cream

OlgaGera, Lelka, only on cream? Listen, does your liquid get out after the refrigerator and the first spoon? Or a great homogeneous product?

Quote: OlgaGera
Once a clot has formed

How's that? When you wiggle, does a thick product seem to come off the edge?
OlgaGera
Quote: Svetlenki
When you wiggle, does a thick product seem to come off the edge?
A little earlier. When there is still no strip, the walls still get dirty on the jar. As soon as the walls are clean, it has already changed. But this is for me. Some people like 10 hour old yogurt. I have about 5-6 hours in a liter yoghurt maker from the fridge. Z Art. spoons of sourdough, the same sour cream, or other sour milk, except for kefir.
No, the liquid does not touch, the product is homogeneous, glossy.

Quote: Svetlenki
Is the liquid beating out after the refrigerator and the first spoon?
This is a natural state. If you don't like it, add a stabilizer.

Maybe I didn't quite understand what it was about.




Quote: Svetlenki
How's that?
Sveta, Need to taste with a spoon.
What is there? fermented or not yet. So I tormented yogurt every hour to set the right time.





Quote: IvaNova
There is no yogurt maker, but there is a cartoon with a multi-cook.
I didn't like the cartoon. Overheated cartoon T was high.

When I was young, I made yogurt without yogurt.
Need a liter jar.
Cap
newspaper
Blanket, preferably wadded.

Boil milk, cool to T body. Pour into a jar, put 1 tbsp. l kefir and 1 tbsp. l. sour cream. Stir.
Close the lid.
Wrap in newspaper, wrap in a blanket. And let it freeze there.
Hours in 6-8 to look.
Olekma
Quote: orange

I am looking for a recipe for either charlotte or pie in a slow cooker, where apples and cherries are stuck on top. Recipe with HP., Just lost
here he is
I am looking for a recipe on our forumCharlotte with apples (at the request of Lena Tim)
(marlanca)





Quote: Cirre

Girls, does anyone have a proven recipe for canned peas.
This is how I prepare green peas: Peel and rinse the peas. Boil 1 liter of water, add 2 tbsp. l. salt, 2 tbsp. l. Sahara. Pour peas into boiling brine so that they are completely covered with water. Boil for 15-20 minutes (until the peas are soft). Drain the brine, it is not needed. Put the peas in prepared jars, pour in a new brine made from 0.5 liters of water, 1 tbsp. l. salt and 1 tbsp. l. Sahara. Add 0.5 tsp to a half-liter jar. citric acid (not vinegar!) and roll up. The advantage of this method is that the peas do not need to be sterilized.
celfh
Children come from the seas today. They call that they will come for lunch tomorrow. It is clear, lunch is an excuse the main purpose of the visit is mom-dad, give me some money
Basically, I have everything, but today I need to make a meat preparation for the second tomorrow. To put it in the oven an hour before they arrive. Girls, throw an idea. They love pork, eat chicken well. I know French meat. I can't figure out the rest.More pancakes with meat in my head, but, it seems, not elegant And, don't offer dumplings yet - my freezer is packed to the brim with chanterelles
Admin
Quote: celfh
I can't figure out the rest

You can already please the kids with a family dinner

I am looking for a recipe on our forumSunday lunch from the oven: pork knuckle baked with sauerkraut and quince
(Admin)

Yuliya K
Tatyana, I really liked this recipe, it looks like French meat and looks festive!
I am looking for a recipe on our forumChicken with cheese with prune-apple topping
(Rada-dms)
Rusalca
celfh, Tanechka, and I really like this recipe. Tasty, simple and very elegant.
I am looking for a recipe on our forumChicken leg in a bag
(louisa)






And no side dish is needed!
celfh
Girls, many thanks to all!
Won with prunes and an apple! Time-consuming - this is the most important thing
Mandraik Ludmila
The harvest of asparagus beans has gone, I have already put them in the freezer, what to do in the tomato for rolling there are no tomatoes and until they get there, their own are still ripening, can someone tell me how else to preserve them? It seems that you shouldn't dry them, I really need something quicker and simpler, but now the bees require a lot of attention, we are starting to select honey and prepare for autumn, but the beans do not want to lie ... there is simply no time
Radushka
Help me please!
I want to cook something without sterilization. In the presence of eggplants, tomatoes, peppers, herbs, onions, garlic ... I will not buy anything in addition. Just a little bit, but it's own
Mandraik Ludmila
Radushka, in the sense of no sterilization, additional? Mom and I make ten, 10 of all vegetables (but this is of course approximate), we stew everything in oil, put it in microwave-sterilized jars, close the lids, turn it over, everything is stored just like that. Now I will look for proportions if necessary ...


Eggplant - 10 pcs.
Bulgarian pepper - 10 pcs.
Tomatoes - 10 pcs.
Garlic - 10 cloves
Bulb onions - 10 pcs.
Vegetable oil - 300-350 ml.
Vinegar 9% - 150 ml.
Sugar - 100 gr.
Salt - 2 tablespoons (no slide, fine salt) + 1 tbsp. (no slide)
If there are no vegetables, then it is not necessary, just adjust salt, sugar, vinegar and oil to the amount by eye


We have this here
I am looking for a recipe on our forumEggplant salad "Ten"
(Irina1607)
Radushka
Mandraik Ludmila, No, thanks. I'm already tired of a dozen. I thought maybe I could chop all the greens, add boiling oil and vinegar and re-grind the blanched eggplant and pepper with it? It will stand for a couple of weeks and eat. Not? This is how I improvise on the topic ...
Olekma
Quote: Radushka

Help me please!
I want to cook something without sterilization. In the presence of eggplants, tomatoes, peppers, herbs, onions, garlic ... I will not buy anything in addition. Just a little bit, but it's own
I have such a snack
I am looking for a recipe on our forumSpicy eggplant appetizer
(Olekma)
only there are still carrots. But you can skip it if you want.
Elya_lug
Radushka, do you have beans? Great for other vegetables. The prescription requires additional sterilization, but I did not do it, it stood well in winter.
Spicy beans with vegetables for the winter
Radushka
Elya_lug, no, we eat beans at once. I don't even have time to freeze
Okay, I'll try to conduct an experiment, as I wrote above. I'll see what happens. At the end of the day, you can always use it when stewing meat, if it does not go as a separate dish
Admin

You can eat it right away, and you can preserve it - both are tasty

I am looking for a recipe on our forumEggplant caviar (for every day and preservation for the winter)
(Admin)
Mandraik Ludmila
And about beans, my question, did anyone notice? Or no suggestions ...
Elya_lug
Mandraik Ludmila, you can just pickle. I have this recipe in my notebook:
Blanched clean cut asparagus beans in boiling water for 5 minutes. Cool in water. Put in jars, pour brine: 1 l of water, 20 g of salt, 2 tbsp. l. vinegar. Sterilize jars of 0.5 l - 25 min., 1 l - 30 min. Roll up

You can also add "vegetable garden" to jars of pickled vegetables.
Mandraik Ludmila
Elya_lug, unfortunately there is no time to sterilize I would pour and twist ...I'm in the house now in fits and starts ... every minute without rain, we go to the bees ...
Radushka
Admin, thank you, Tanyusha, I have already prepared everything for blanching the eggplants with skibki, bell pepper in quarters - layering with "adjika" - pour in oil - keep in the cold
Elya_lug
Mandraik Ludmila, is there a microwave? It greatly reduces the time, I think 10 minutes at full power will be enough.
Mandraik Ludmila
Elya_lug, oh, great, there is a microwave oven, if it turns off by itself. Elya, Thank you!
Elya_lug
Mandraik Ludmila, not at all
Mandraik Ludmila
Elya, I have already done, it turned out 3 cans of 700 ml each, they stand inverted, cool
Ilmirushka
Girlsiiii! HELP! I read a very simple recipe for canned cucumbers, even more cucumber salad. I thought I had bookmarked it, but apparently I forgot. There, the cucumbers are cut with plastics, salted, herbs are added, it seems garlic and ... they are left overnight in the basin where everything has been mixed, and in the morning we sterilize the jars and lay out the ready-made salad. Well, it couldn't be easier. I found 2 similar options, but the time is different there, and the cutting is different ...
Ilmirushka
Lena, Thanks, but . There the cucumbers are cut into plastics .... the most important thing I remember is to mix and leave in a cool place overnight.
Admin
Quote: Ilmirushka
There cucumbers are cut into plastics

I am looking for a recipe on our forumSalad cucumbers, snack bars, nezhinsky
(Admin)

Ilmirushka
Tanyusha, your cucumbers are so beautiful and correct, you will have to make according to your recipe. Thank you
Admin
Quote: Ilmirushka

Tanyusha, your cucumbers are so beautiful and correct, you will have to make according to your recipe. Thank you

Ten days ago, I closed 12 cans, they are excellent - I have already transferred them to the pantry
They stand well in winter when you open the can. And not sharp, which is what I like.
Kapet
I am looking for a recipe for pickled hot peppers, for rolling ... Without vinegar ...

So far I am wise myself, but I'm not sure that I am acting correctly ...

I love spicy. I bought some large hot peppers, red and green. I pierced each one, boiled it a little, until soft. Spices were poured into a 1.2 liter glass jar (fennel greens, garlic, allspice, coriander seeds), Art. a spoonful of salt, the water in which the peppers were boiled, set to sour. The photo shows the evening of the second day. Tomorrow I'll salt the brine, boil it, pour it back into the jar, and under the metal lid ...

Could someone do something similar, tested?
I am looking for a recipe on our forum

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