Multi-cooker-pressure cooker-slow cooker Steba DD2 / DD2 XL

[Ludmila]

Ludmila, contact, no question! For 1 liter of baked milk - 3 tablespoons of sour cream, set for 7 hours and 39-40 degrees. It can be 6 hours, it will be thinner and less acidic. I got a moderately sour fermented baked milk.

Super! I want that too. Okay, I'll wait for the morning, something should still work out. Milk stuck cool, but I'm worried about varenets

[Ludmila]

Ludmila, don't worry, be sure! You can imagine the desired result in advance and it will turn out exactly like this! Definitely!

[hawk]

hawk, what service did you take?

[Barbara]

Barbara, you can in any. One on Cheryomushki, and the second in Maryino.
Maybe some more were added.

Mashun, thank you and happy birthday! Happiness and love!

[Barbara]

Barbara, you can in any. One on Cheryomushki, and the second in Maryino.
Maybe some more were added.

Man, I can't get through to you in PM for the second day

[hawk]

hawk, what service did you take?

I searched for the Shteba service, gave out in my opinion 3 addresses, 2 in the east, one in Cheryomushki, I took it there.

Milk stuck cool, but I'm worried about varenets

Lyudmila, Varenets is fermented with yogurt. That is, if baked milk is fermented with sour cream, then fermented baked milk will come out (36-38 * From 6 hours), and if with yogurt (39-40 * From 6 hours), then varenets will come out.

[Linadoc]

LinadocI don’t know what happened, but yummyoo I fermented it with farm cream, thick. For 2 liters of 750 ml of baked milk there was 1 tbsp. cream. It turned out to be a thick drinking varenets or fermented baked milk

Well, actually, you can't ferment with cream, because cream, in theory, does not contain lactic acid bacteria. That is why in order to get sour cream, the cream needs to be fermented with something. And if they are sterilized, then they are generally sterile. And if it is fermented, then it means it was fermented with wild lactic acid bacteria from dishes or from the air (like yogurt).

[Linadoc]

Linadoc I don’t know how it happens, but I just remember that my mother always used to make sour cream by fermenting cream from a dairy plant, so it remains in my memory
But the cream is not sterilized. I buy them at a farm store (we have such a shop, milk, cream, cottage cheese, meat, homemade sausage), they are not brought in very much and mostly by order.
What fermented my fermented baked milk-varenets I don't know The dishes are clean, but did they make them in the cartoon, they are closed?

And if it is fermented, then it means it was fermented with wild lactic acid bacteria from dishes or from the air (like yogurt).

Lina, what and where does sterile milk "ferment" from? Why does he lack bacteria "out of air or dishes" and does it go rancid instead of making yogurt? It’s just to attack some, even that milk in bags that previously turned sour on its own, now it spoils instead. In general, I stopped buying, because before the leftovers could be put on pancakes, pies, pastries, but now only in the trash. Well, or to catch the moment when it is already clear that we will not finish drinking and pour something there. The question is - what? If sour cream is also "long-lasting" ... ((

Do lactic acid bacteria die in the freezer? (I thought to save the farm's cottage cheese in such a case, but we rarely have it in our house)

[Lena]

Lena, no, they don't die in the freezer.
My starter bacteria live in the freezer.
They just need to be revived, to make the mother's leaven.

[Lena]

Lena, it's just that now milk is fermented from the air and, especially, from the refrigerator, by the wrong bacteria than before.Now, thanks to the addition of antibiotics to cow feed, almost all normal microbes dead passed out, remained completely resistant to these antibiotics abnormal already others. They live well on refrigerator surfaces and happily populate whatever they can, causing ... whatever they want. And in the refrigerator and freezer, microbes survive perfectly, turning into spores and reviving when warmed.

ABOUT! Girls, thank you very much, and I'll try to do it - I'll freeze some cottage cheese or at least whey and I'll add the right workers.))

Lina, but I cannot completely agree - even in the village and during my childhood, boiled milk did not turn sour, but rancid. That is, it turns out that even then the bacteria from the air could not cope? And it, but left "raw" in a jar, perfectly turned into yogurt and broke off in chunks - so dense.

[turn on]

I have THANKS !!! Mashenka. Mashun, if you had not warned that you can forget turn on multicooker, then I would have fought hysterically and frantically rushed with her to the service.

[Bijou]

Lina, what and where does sterile milk "ferment" from? Why does he lack bacteria "out of air or dishes" and does it go rancid instead of making yogurt?

Bijou, sterile milk is fermented with butyric acid bacteria - clostridia. They, unlike lactic acid, can live without oxygen. In general, the meaning is this - there are all sorts of bacteria in the air, but there is dissolved oxygen in pasteurized or fresh milk, lactic acid multiplies better in it and the milk sours. And in sterilized or boiled, dissolved oxygen is not enough, butyric acids reproduce better there and the milk goes rancid. This nasty taste is the taste of butyric acid.
By the way, you can try the remnants of sterilized milk, shake it properly, dissolve more oxygen there - maybe then it will turn sour as it should.

Girls, finally, even in Soviet times, feed antibiotics - biovit-80, kormogrizin-40 and bacillihin - were always added to the feed for cows. Ask the veterinarians who worked then, they will confirm But what is being added now, I do not know
Well, that's me, for clarity about those times

the milk did not turn sour, but rancid

Rancidity is a milk fat oxidation process, not lactic acid fermentation. But curdled milk - the result of lactic acid fermentation by wild crops from the air, has nothing to do with rancidity.

I made a delicious soup here. Peas did not boil into porridge, they remained structured.

Italian soup with bean mix (Linadoc)

[gala10]

gala10, and by the way, I was also very frightened once when I turned on the cartoon, and she was silent .. ((it was good that I was advised to check the cord on the back of the case - there it just moved away a little ..

[Marina]

Marina, for me it has already failed once not childishly. So I got scared.

[gala10]

gala10, yes, it is clear .. it is not pleasant enough when she is silent ..

[gala10]

gala10, and by the way, I was also very frightened once when I turned on the cartoon, and she was silent .. ((it was good that I was advised to check the cord on the back of the case - there it just moved away a little ..

also came across a couple of times on a detached cord.

[Marina]

Marina, Oksana, this is a hint from the shteba that you need to wash! And if they have already washed, then it is necessary to repeat, she plows on us, and we will not let her say a word of gratitude Galya will not lie

[Dmitriy]

Dmitriy, I will repeat it tomorrow! And then suddenly, why are you

this is a hint from the shteba that you need to wash!

I will repeat it tomorrow!

Yes, and I must go ...

Girls, aces on a slow cooker, tell me, it takes how many minutes to stew cauliflower with breast. I fry the meat and put the vegetables on the pressure for 7 minutes 10 the cabbage turns into a smear, and I put it on for less time and does not gain pressure. Can't it be with my beauty,

[Fofochka]

Fofochka, I make cauliflower on the second floor. Also 10 minutes. Fine. Nothing falls apart.

[Webmaestro]

Webmaestro, and by the way, yes))) you don't give me a hint that you need to wash it ... I didn't realize)

Huh, I'm already checking the cord on the machine, it constantly leaves.
They called today from the service, said: it's ready. So now the son will pull with taking away. Che, I'm leaving on Saturday, probably won't even use it.

[Elena Tim]

Elena Tim, Helen, how did you make the stew? What program and how long? Please tell me I couldn't find

FOUND !!!! I copied it to my desktop

Until Helen shows up, you'll die of hunger.

[Elena Tim]

Elena Tim, did you come to see whether the person was tortured or not?

[Elena Tim]

Elena Tim, Flax, do you pour water into the meat?

Niskoka! The meat is already full of liquid, you will see - everything will float in the broth, like a real stew.

Elena Tim, did you come to see if the person was tortured or not?

Yeah. I look, it seems that it is still suffering ...

I am grateful to Shtebochka !!! I made minced meat recently, it turned out to be hard and dry and I kept thinking what to do with it, well, at least the second time in the meat grinder, start it! Today I cooked vegetable soup for 30 minutes 0.7 pressure. Minced meat tore into small pieces, fewer meatballs, threw it into the soup .. I made a stump of .... a cutlet, the minced meat softened and stopped looking dry ... In the future I will buy meat more carefully, this mince will not have to chew and choke on it, and Shtebochka is a star , saved the inept !!

Tell me, can you put the dough for proofing in Shteba? And if so, in what mode, and how?

[Ludmila]

Ludmila, "Heating" mode (bottom button on the right) 30 degrees, you set the time yourself, as long as you need it.

[Ludmila]

Ludmila, mode "languor" 30 degrees, set the time itself, as long as you need.

Checkmark, did you put it? Will not fry?

It will not fry at 30 degrees. I defended in Brand, there is a "Dough" mode, also 30 degrees.

It will not fry at 30 degrees. I defended in Brand, there is a "Dough" mode, also 30 degrees.

Checkmark, thanks !!! I'm going to put it. I don't want to get HP.

Dear Stebian and Stebian women! I need your advice.
I have never had any multicooker, slow cooker, pressure cooker or anything else. I have always believed that the stove and oven are enough.

Yes, yes, I have a bread maker, a meat grinder, a mixer, a blender ... but that doesn't count

But after taking a walk on this site, I realized that I was deeply mistaken. In general, I matured, and in order not to buy a bunch of bells and whistles at once, I decided on a shtebochku.
The question is whether a 6-liter bowl is needed or 5 liters is enough.
All my braziers and pots are no more than 5 liters, I seem to have enough.
There is one large saucepan in which I sterilize compote in 3-liter jars, but now I do this very rarely.
I don't cook jelly - mine don't like it. What else is a large bowl for? I can't think of it. And it seems to me that it will not be very convenient to fry in it - deep. But suddenly I really need it, but I don't know about it!

Interestingly, can you put kvass ??? Has anyone tried it by chance? maybe he will replace the Fermenter for us. ... or not?

Well, if you were engaged in cheese-making, you would need 6 liters of cheese ... On the weekend, I cooked cheese in Stebe 2. I poured 4 liters of milk, heated it to the required temperature, and there was not much space left to the edge. Considering that milk can escape, I was doubly worried, because I had to add another 200 ml of sour cream. It would be more space .. Next time I'll just make only half of the portion, otherwise it's not convenient after all .. And so we seem to have enough.

[SvetaI]

SvetaI, at the expense of frying, I disagree. Very convenient, does not splash! And what's the difference 5-6 liters, the volumes of ready-made food will help determine. Cheese, cottage cheese, for example, and if you are cooking two dishes (steamed in a basket, the second floor), height will not hurt either! If the meat is below (chicken), and the top: steamed side dish is convenient! If you cook a little (two cutlets and broccoli for a couple of inflorescences), then 5 liters will be enough.
The height of the can (for sour cream), should be conveniently in the cartoon if you cook.

[Elena Tim]

The question is whether a 6-liter bowl is needed or 5 liters is enough. All my braziers and pots are no more than 5 liters, I seem to have enough.

Svetochka, I also suffered the same question 2 weeks ago. I, too, have never had a multi, despite the presence of other appliances in the kitchen. It seemed to me that the animation process was killing chtoli. But 2 weeks ago I matured and asked the girls here the same question about volume. We live together and it’s not clear why we need 6 liters. But thanks to Lenochka (Elena Tim), she convinced me, saying that they are not molded in size. This helped to make a choice. I bought it for 6 liters. But now I calmly put the milk on for the night and am not afraid that he will run away. I used to drown it for Varenets, and I make a lot of sour milk because we drink it anyway and use it in bread for desserts. I did stew yesterday and a large volume was also useful. I loaded the meat and waited for it to cook, and when I opened the lid there was SO MUCH broth (and I didn't pour water, thanks again to Lena) !!!! that I was glad again that I had a saucepan for 6 liters.
But it's up to you to decide!

[Svetlana]

Svetlana, you can take 6 liters. They differ only in the height of the pan, but not in diameter.
And immediately buy a bowl with a non-stick coating.

And at one time I did not have enough 5-liter (there is actually a useful volume of 3.5 liters), so I had to ... take the second one. But now I have 7 liters of usable volume and 2 independent multi.