Multicooker-pressure cooker Polaris PPC 1203AD

I probably forgot that "this" he does not eat
And I also cooked pasta in this cartoon yesterday (the herd feeling has not been canceled yet). I put it as you wrote here. Yesterday the pressure dropped by itself, today I forcibly released it. Next time I'll try to deliver 10 minutes. For my taste, the pasta was slightly boiled. Of course, it also depends on pasta, I had smaller ones than they showed in the photo here)

girls, and has anyone tried to cook milk soup with a cobweb in a pressure cooker or multicooker?
my daughter loves, but you have to stand on the stove over him without leaving: -
looking for simple ways)

I probably forgot that "this" he does not eat
And I also cooked pasta in this cartoon yesterday (the herd feeling has not been canceled yet). I put it as you wrote here. Yesterday the pressure dropped by itself, today I forcibly released it. Next time I'll try to deliver 10 minutes. For my taste, the pasta was slightly boiled. Of course, it also depends on pasta, I had smaller ones than they showed in the photo here)

I also digested today. but I know what the reason is - more water has been poured than last time.
I think we still need to regulate the amount of water, and not the cooking time, I got the same tasty today, not a dough. but they are more ripped open than last time.
I think if I reduced the time, then the liquid would remain in the bowl. and so, they have time to absorb all the water. in the next. I will pour it once so that they are not covered with water. today almost, almost ..

Girls, I have a problem

cooked barley today on the cereal mode. the proportion for 1 mstak of cereal 1.5 mstak of water.
I look .., the lid is locked, the countdown is on, the process is on. but the steam release valve boils with steam. Well, I think now he will adjust the pressure a little and shut up. but it wasn’t there .. steam was pouring out of it all the time. in the end, the liquid of course all boiled away, the barley is very much al dente. threw it out. barley is not a pity. very much confused by the abnormal behavior of the valve.

decided to repeat it. this time with buckwheat. same. steam pours out almost all the time. now there are 5 minutes left, it is still walking, but in a thin trickle. it is understandable, the water has already boiled away.
I'm in sadness ..... really drag to the server center ??

look at what's going on. you don't have that?
... and now I can't insert a video. neither a file nor a link to a video on YouTube. how did you get these stupid restrictions.

[Omorale]

Omorale, maybe the valve is somehow not so dressed. Check it out.

yes, you can't put it on and take it off, as it was put at the factory, and it is only the open / closed button that is regulated.
I never touched it, only washed it under running water along with the lid.



now I just drove the water on the "soup", like the valve behaved adequately, there was no such trash as on the croup
I don’t understand anything ..

[Omorale]

Omoraleif you pull it up, it comes off perfectly, it is held by two wires. Now I just took it off and put it back on. Make a little effort. And see that the silicone pimple moves freely from the inside of the lid.

ahh, is it still removed ?? and I kept thinking how to wash it well and it was scary to take it off.
thanks a lot for the tip! just with an effort to pull up and that's it? and how to dress later?
from the inside of the cover all the rules, I have already thoroughly checked everything.

Then put on the same, just press and that's it.

thanks, I'll try to cool down. maybe the truth somehow skewed it
because if this is not the case, then it will be completely offensive (

[Omorale]

Omorale, well, yes, it is necessary to try, if it does not help, then apparently in the service.But, how many pressure cookers I have, usually the problem is either the valve or the blockage is not so dressed, and they are very reliable.
Maybe some more girls will connect, they will prompt.

Most likely just clogged. Pimpochku pull out (thank you very much, valuable information!), Rinse the lid under running water under the tap, use a brush to move where it will get.

girls, and has anyone tried to cook milk soup with a cobweb in a pressure cooker or slow cooker?
my daughter loves, but you have to stand on the stove over him without leaving: -
looking for simple ways)

And I don't stand over it and on the stove, I brought the milk to a boil, threw the cobweb, stirred it well and turned it off. Well, maybe in a couple of minutes I mixed it again. Not? Or the question is - how to boil the milk so that it doesn't run away? I would put on "milk porridge", there seems to be a temperature just below 100 ° C.

Anya, thanks again! I defeated him. pulled out and washed.
at the same time, she tortured the pressure cooker with checks. empirically revealed that the valve was actually open when the button was closed. at the next start of the program and the next steam / drip geyser from the valve, I just spun it clockwise a little and everything died out.
twist it no matter in which direction - in the direction of the arrow or against. in both cases, it passes a segment on which steam begins to fall heavily. it is not entirely clear, or rather it is not at all clear how to determine this moment (in what position of the valve) by eye: - after all, neither on the valve itself, nor on the body, nor in the instructions, there is not a word that such a position takes place be
in relation to the modes, this excessive evaporation begins approximately 5 minutes after the device has completely gained pressure and closes. at the same time, the question arises that if you need to download everything and leave, you are a priori not present at home, therefore you do not control the process and do not see how the valve behaves - whether it has spun accidentally to a half-open state.
(at least come up with a picture of some chtoli and make sure that it is combined with some exact one on the body)

sorry, I can't insert a video ((I would clearly demonstrate what I have outlined in such a messy text.

And I don't stand over it and on the stove, I brought the milk to a boil, threw the cobweb, stirred it well and turned it off. Well, maybe in a couple of minutes I mixed it again. Not? Or the question is - how to boil the milk so that it doesn't run away? I would put on "milk porridge", there seems to be a temperature just below 100 ° C.

Yes, I just wanted to fall asleep and get soup) you quickly get used to good things.
well, in principle, of course you can. boil milk here, fill in the cobweb and close the lid for a while.

[Omorale]

Omorale, Alina, it's not very clear what they wanted to write, but it's good that everything worked out.

))) this is a must see))
or try turning the valve while cooking and see what happens.

Good day!
Yesterday I became the owner of this device. On the advice of the instructions, she poured water and launched the "Steam cooking" program. It was strained that after the pressure was built up and the float valve closed, the steam release valve constantly, albeit a weak stream, but undercut. Sheba, who completely suits me, except for the volume in some cases, has absolutely no such thing - after dialing and closing the float, there are no sounds or discharge. Is it okay for everyone? For some reason it seems to me that this should not be.
And another question - does her sound signal go off (very loudly and nervously)))?

try to twist the valve a little, as I did yesterday. should subside. right to say, it started to embarrass me too
but I asked on the multivarka forum, people say that this is completely normal, the pressure cooker thus regulates the pressure inside the bowl.
but in my big arch I don't remember this either
beeps yes, loud)
but unlikely to shut down.

[Omorale]

Omorale, thanks for the answer!
I have already done this after reading your epic)) The result is hissing in any position, somewhere a little more, somewhere a little less.Pressure regulation consists in dumping excess when overheating, and immediately begins to poison as soon as the float closes. Yes, and the principle of all this type of multicooker is the same, but neither Shteba nor Ark, as we found out, do this.
I have a suspicion that the parts of the steam release valve are poorly ground to each other and in the "closed" position the hole does not completely overlap.

[IrenSpb]

IrenSpb, this is normal, overpressure is being released.

[Omorale]

Omorale, thanks for the answer!
I have already done this after reading your epic)) The result is hissing in any position, somewhere a little more, somewhere a little less. Pressure regulation consists in dumping excess when overheating, and immediately begins to poison as soon as the float closes. Yes, and the principle of all this type of multicooker is the same, but neither Shteba nor Ark, as we found out, do this.
I have a suspicion that the parts of the steam release valve are poorly ground to each other and in the "closed" position the hole does not completely overlap.

well, it's somehow a pity to hand over such a glorious unit
but how can the "file" be applied in this case? I can't even imagine. (I already thought about this .. bend chtoli one of the clips that hold the valve .. know which one and how much). By the way, I liked the valve itself. heavy. in my old arch, at first, there was generally a light plastic type valve. Exactly a year later, he welled up and they put a new one in ss - just the same design as here - metal inside.



By the way, the arches have their own gags.
it does not relieve pressure, but picks it up right in the cooking process. here was the process and the countdown, everything was as it should be. and she can suddenly stop and show the increase in pressure on the scoreboard. and this despite the fact that it itself is tightly locked and is in the cooking mode. where does the pressure go from the bowl if the steam does not come out of the valve and why does it get more - xs.

I also digested today. but I know what the reason is - more water has been poured than last time.
I think we still need to regulate the amount of water, and not the cooking time, I got the same tasty today, not a dough. but they are more ripped open than last time.
I think if I reduced the time, then the liquid would remain in the bowl. and so, they have time to absorb all the water. in the next. I will pour it once so that they are not covered with water. today almost, almost ..

I keep thinking about it. After all, when we cook pasta in a saucepan on the stove, we adjust the cooking time, and not the amount of water. The longer we cook, the more boiled it is. And vice versa. If you follow this logic, you still need to reduce the time. Well, let the water stay there. It doesn't bother me. But I have not tried it yet, if that))
And on weekends I cooked broth in it. Two small frozen bones, water to the maximum, salt. Soup 40 minutes. From such a broth turned out. I just took off the foam when I opened it. And they themselves walked in the park with the children. Come, the broth is ready. I am very pleased!)

And I cooked assorted jellied meat on Saturday! The result was delicious: 2 pork legs, 1 chicken. a leg and a piece of lean beef. I set the time for 2 hours, for which everything was perfectly cooked. I didn't salt it, only later, when I caught all the meat, boiled the broth with spices, salt and lavrushka. I put the meat on trays, salted, added garlic, mixed and poured broth over. Frozen quickly and became dense with difficulty cut with a knife. My guests ate with pleasure and also gave me a tray. Yesterday I made a stew for them with potatoes. I cut the pork the size of a matchbox, covered it with spices, + onion, garlic + a little lemon juice. Before stewing, fry the meat until golden brown (in a separate frying pan) Potatoes until golden brown with carrots, put them in a pressure cooker bowl, pouring a little boiled water for pressure, salt and pepper + 2 laurels + pork spices. I extinguished for 1 hour, like in a pot in the stove, it turned out to taste. And baked bread in a x / oven in advance, i.e.I knew that Polechka would be busy all weekend. My guests are determined to buy such a multi, after they made sure that she knows how to cook deliciously.

Ladies, I want to share my observations about the valve not closing. In my Field, this happens if the lid is not fully turned to the "Closed" position. The hole, into which a pimp should rise from the formed steam, blocking the exit of this steam, is partially closed by a metal shutter, and the pimp cannot be squeezed out. At the same time, the cartoon perceives the lid as closed, and prepares it diligently for itself, and steam is poured out of this uncovered hole. My lid does not turn to close when it is on the mount. I just take it off the mount and turn it all the way.
In general, I am very pleased with the saucepan, it cooks very tasty, everything is convenient, I like the three-step "My recipe", I make cottage cheese on the machine in two stages and bread from frozen dough also in two stages and with a delay.

And on weekends I cooked broth in it. Two small frozen bones, water to the maximum, salt. Soup 40 minutes. From such a broth turned out. I just took off the foam when I opened it. And they themselves walked in the park with the children. Come, the broth is ready. I am very pleased!)

I forgot to write yet, the valve closed after 16 minutes. Suddenly someone will come in handy.

Ladies, I want to share my observations about the valve not closing. In my Field, this happens if the lid is not fully turned to the "Closed" position. The hole, into which a pimp should rise from the formed steam, blocking the exit of this steam, is partially closed by a metal shutter, and the pimp cannot be squeezed out. At the same time, the cartoon perceives the lid as closed, and prepares it diligently for itself, and steam is poured out of this uncovered hole. My lid does not turn to close when it is on the mount. I just take it off the mount and turn it all the way.

I fully support it. Since I also had this. But now I seem to have fitted mmm

I keep thinking about it. After all, when we cook pasta in a saucepan on the stove, we adjust the cooking time, and not the amount of water. The longer we cook, the more boiled it becomes. And vice versa. If you follow this logic, you still need to reduce the time. Well, let the water stay there. It doesn't bother me. But I have not tried it yet, if that))
And on weekends I cooked broth in it. Two small frozen bones, water to the maximum, salt. Soup 40 minutes. From such a broth turned out. I just took off the foam when I opened it. And they themselves walked in the park with the children. Come, the broth is ready. I am very pleased!)

yes, that's it!
It's just that I'm pursuing slightly different goals) I want to get used to cooking pasta in such a way as to get it as a side dish - without the remaining liquid and using a colander / slotted spoon empirically, I think I will still go to the right proportion.

on the valve .. I still will not leave him behind))
cooked today compote in the arch. I watched all the stages of the process with a specialist (which I had not done before). and so - he is not absolutely silent, it turns out! from the valve there is a faint hiss and even sometimes weak streams of steam. those small saucepan does nothing criminal in this regard.
BUT. there is only one pressure level in the arch. and at what rate the cooking in the bowl takes place is unknown. maybe there is 100, maybe 105, maybe 115s. I do not know.
today launched a fine one with the "cereal" program with the same cooking time, at 1 pressure level = 100s in the bowl. and it was as quiet as a mouse and it was not completely silent, but it worked just like the arc. the conclusions are quite obvious.
the question now is different .. why are there 3 pressure levels in Polaris if it does an excellent job on the 1st? marketing? The 2 and 3 pressure levels are certainly attractive, but the valve clearly does not withstand them to the same extent as the 1st. everything is working, everything is being prepared, but the pressure from the bowl is steadily thrown up due to the excessive rate inside the bowl.
something like this

And I cooked assorted jellied meat on Saturday! The result is delicious: 2 pork legs, 1 chicken. a leg and a piece of lean beef. I set the time for 2 hours, for which everything was perfectly cooked. I didn't salt it, only later, when I caught all the meat, boiled the broth with spices, salt and lavrushka. She put the meat on trays, salted, added garlic, mixed and poured broth. Frozen quickly and became dense with difficulty cut with a knife. My guests ate with pleasure and also gave me a tray. Yesterday I made a stew for them with potatoes. I cut the pork the size of a matchbox, covered it with spices, + onion, garlic + a little lemon juice. Before stewing, fry the meat until golden brown (in a separate frying pan) Potatoes until golden brown with carrots, put them in a pressure cooker bowl, pouring some boiled water for pressure, salt and pepper + 2 laurels + pork spices. I extinguished for 1 hour, like in a pot in the oven, it turned out to taste. And she baked bread in a x / oven in advance, because she knew that Polechka would be busy all weekend. My guests are determined to buy such a multi, after they made sure that she knows how to cook deliciously.

class!
and the broth is not enough? the bowl is baby)

and stewed meat and potatoes on "stewing" in multi mode? or on some other program?

I once had this: it seemed that the pressure had already accumulated, and she continued to quietly hiss and let off steam. I went over and began to examine the lid. It turned out that the lid was not fully closed! But she closed it all the way. After I turned it all the way to the stop, the hissing stopped and the pressure cooker fell silent and continued to cook. Now I control every time how the lid is closed when it builds up pressure. More like this was not, and why this happened she did not understand.

Ladies, I want to share my observations about the valve not closing. In my Field, this happens if the lid is not fully turned to the "Closed" position. The hole into which a pimp should rise from the formed steam, blocking the exit of this steam, is partially closed by a metal shutter, and the pimp cannot be squeezed out. At the same time, the cartoon still perceives the lid as closed, and prepares it diligently for himself, and steam is poured out of this uncovered hole. My lid does not turn until it is completely closed when it is on the mount. I just take it off the mount and turn it all the way.
In general, I am very happy with the saucepan, it cooks very tasty, everything is convenient, I like the three-stage "My recipe", I make cottage cheese on the machine in two stages and bread from frozen dough also in two stages and with a delay.

Nene, this is not my case for sure. It's not my first pressure cooker, I know how everything works.

but tell pzhl about cottage cheese)



if the cover is not closed all the way, the float valve will simply not be inserted and the cover will not lock. I always follow this.

I want to get used to cooking pasta so as to get it as a side dish - without the remaining liquid and the use of a colander / slotted spoon

I've been making pasta in little Redmond for a long time. The ratio of pasta: water 1: 1 + salt + a piece of butter. It turns out perfect. Thanks to the forum, taught here. But pasta or pasta must be durum wheat.

how long do you cook?

About cottage cheese: any milk (usually 1.5 - 2 liters) plus any sourdough (I usually have my own or purchased yogurt or kefir, the amount "by eye", I think, ml. 80-100) - the first stage 35 degrees 7 hours , the second - 95 degrees 1 hour. As a result, after 8 hours a tender, undigested curd curd is obtained. Then - as with any cottage cheese: with a slotted spoon on a very, very fine sieve, let it cool and in the refrigerator. The duration of the stages is to your taste, if you like more acidic and denser, then keep it longer. I usually put it in the evening, fold it back in the morning, and fresh cottage cheese at lunchtime.
All this without pressure, of course)))

how long do you cook?

30 minutes, "Rice, cereal" mode.

About cottage cheese: any milk (usually 1.5 - 2 liters) plus any sourdough (I usually have my own or purchased yogurt or kefir, the amount "by eye", I think, ml. 80-100) - the first stage 35 degrees 7 hours , the second - 95 degrees 1 hour. As a result, after 8 hours a tender, undigested curd curd is obtained. Then - as with any cottage cheese: with a slotted spoon on a very, very fine sieve, let it cool and in the refrigerator. The duration of the stages is to your taste, if you like more acidic and denser, then keep it longer. I usually put it in the evening, fold it back in the morning, and fresh cottage cheese at lunchtime.
All this without pressure, of course)))

and how much cottage cheese is obtained?
I never made cottage cheese aa, no, I did it somehow from frozen kefir. it was delicious, tender and edible. but something was still missing in him

30 minutes, "Rice, cereal" mode.

Ah, got it. it comes out without pressure.
well, you should try too
Thank you!

and how much cottage cheese is obtained? never made cottage cheese

Oh, I have never weighed. Nuuuu, 300 ml plastic tray. almost complete. If you have never done it, you better ask, everything that raises doubts will be a pity if it does not work out. And here there are girls - great craftswomen in terms of milk, very valuable advice can be obtained.

Made rice today. 1 mst of round rice + 1.5 mst of water. Groats program 18 minutes. Great rice turned out.

And the price for the equipment soared! We bought it on time, now it costs 5167 rubles on WB

And the price for the equipment soared! We bought it on time, now it costs 5167 rubles on WB

Yes, and in Mvideo now it is 5990, but there were three and something thousand.

ogogo
I bought it for 3990 in mvideo

for wildberries it cost about 3500, but I remember exactly that it was a promotional price. and the original price was by no means 6799 as it is now indicated there: -
now between mvid and waidb the difference is again 500 r, but without any shares.
Well, tin of course.



Olga, the rice is excellent.
and I always do a 1: 2 proportion. in the arch "rice" is preset just 8 minutes without taking into account the pressure increase.
I quickly figured out how to cook here. Because here the set of pressure is included in the countdown, I add 10 minutes as an arcade time and that's it.

Nichose prices I generally bought for 2700 ... kapets ...
Like the demand went and the prices inflated or what?

[Rick]

Rick, Zhenya, the exchange rate of the dollar and the euro is growing, all equipment has risen in price.

Good morning.
While I am waiting for the zpl to buy a cartoon, I already have questions.
1. As far as I understand, it is best to cook milk porridge on the cereal mode. Question - normal or pressure cooker mode? What about the release of steam? (I think where is the place for her to prepare, is there a lot of steam, I don't want to under the cabinets)
2. If possible, you can give the proportions for cereals: how much cereal and milk and time.
Interested in rice milk, millet, oatmeal, buckwheat.
I cook for two and overnight. I don't really want to wash the unexpected fountains of porridge in the morning

Thank you.

[Rick]

Rick, Zhenya, the exchange rate of the dollar and the euro is growing, all equipment has risen in price.

Ahh, but I didn’t know ... Well, that means we took her on time, especially since she cooks well mmm

[Gopher lightning]

Gopher lightning, I cook oatmeal in milk porridge in the evening, proportions 1: 3, turn on the program, turn off the heating and forget until morning, in the morning the porridge is as we like.

Anna, with or without a timer? and what, does not cool down without heating ??

Good morning.
While I am waiting for the zpl to buy a cartoon, I already have questions.
1. As far as I understand, it is best to cook milk porridge on the cereal mode. Question - normal or pressure cooker mode? What about the release of steam? (I think where is the place for her to prepare, is there a lot of steam, I don't want to under the cabinets)
2. If possible, you can give the proportions for cereals: how much cereal and milk and time.
Interested in rice milk, millet, oatmeal, buckwheat.
I cook for two and overnight. I don't really want to wash the unexpected fountains of porridge in the morning

Thank you.

not necessarily on the "rump". it's just some pressure cooker habit. "groats" - cooks under pressure, so it's faster.that's all, well, there are still some nuances, but this is a matter of taste. I myself just like the pressure cooker option more. perhaps due to a smoother consistency, possibly due to the sensation of slightly submerged milk. I don't know why, in short)
milk porridge is perfectly prepared in its own mode "milk porridge". there it is steamed on the sly, which is why the cooking time takes longer. this mode works without pressure, so there will be no milk fountains.

I cook porridge like this (no matter what mode)

1 measuring cup (included) cereals
1 liter of milk
2 tbsp. l. Sahara
salt to taste
cl butter in a plate
raisins and other dried fruits are also in a plate (!) otherwise the milk will curdle during cooking.
oatmeal needs a little more, but that's for my taste. with it, everyone chooses the consistency for himself.

on the "grits" cook at a preset time - 30 minutes. oatmeal can be 20 minutes. and taking into account my own experiences, I will change the pressure by 1. on the 3rd, it sprinkles from the valve.
on "milk porridge" of a preset time, for my taste again, few. increase to 1 hour.
porridge can be easily programmed for the morning on a delayed start, I have done this repeatedly - nothing turns sour, all the rules.
pour cold milk, fall asleep all and set the readiness time after so many hours. cartoon will do everything herself for your breakfast.




the only additive that milk can withstand is pumpkin. so when cooking pumpkin porridge, pumpkin can be poured along with everything else at once.
the apple is not yet satisfied with the souring, but at the same time it itself turns into mashed potatoes during cooking. so, if you cook with an apple, then only on "milk porridge" - to be able to open the lid after a while from the start of cooking and drop the apple.

Alinochka, thank you very much!

Anna, with or without a timer? and what, does not cool down without heating ??

Without a timer, cook in the evening and leave until morning. If necessary, you can slightly warm it up in the morning. It is the oatmeal in the pressure-cooking mode that I do not like, it is watery for our taste, the rest of the porridge is normal.

not at all

oatmeal - it is like that .. I take it a little more so that the original consistency is normal - I took it and ate it right away.
and if you take its proportion the same as for all other cereals, then yes. after the pressure cooker it will be watery. BUT if at the same time you wait for some time until it "comes", then it thickens itself and becomes the desired consistency.
if you cook it as Anna suggests, then by the morning you will get an excellent porridge! nothing will turn sour, it will come in a saucepan by itself.

these units retain heat very well - like in a thermos.
I don’t know how in this small one, I haven’t tried it, but my large arch is full of a bowl and by morning it gives out warm. if I cooked something capacious in the evening and you can't put it in the refrigerator hot, I can safely leave it on the table in a closed device.

about steam:
well, they all float .. I have one now on the windowsill, the second on the table under the cabinets. but when I cook, I push it forward a little on the countertop, closer to the edge. she is small (just as I wanted), does not bother anyone. prepared - moved inward, against the wall.
on the example of his old multi-polaris floris, in the multicooker mode, "steaming", "buckwheat", "rice" - they have the most active boiling. the rest is weak. but floris is just a slow cooker.

here, everything that cooks under pressure soars in different ways and with frequency (well, this, again, is precisely on your device that you need to watch how it will behave).
without pressure, I cooked only baked goods so far - I don't remember a couple at all.




girls, did anyone cook pilaf on the "pilaf" program?
I didn't understand anything .. I decided to test the program. I threw everything in (though I had previously fried the meat in a pan), set the "pilaf". the default is 1 hour, did not change.
None of the pressure indicators are on, the instruction said the cap and valve should be left closed.
the lid is blocked! the process is under pressure, obviously!
hence the question ... what will rice turn into in 1 hour?
(the valve behaves quietly, slightly bears, but does not hover. So the rate is not more than 100s), but for the sake of experiment, I do not want to interrupt the program earlier. I'm just wondering what will happen in the end. for the same purposes, this program was conceived by the manufacturer like this, with a lid lock



think, she disconnected herself when the scoreboard was 26 minutes
those in the cooking mode, she stayed 60-26 = 34 minutes. what does it mean?
I have only one option: the program has determined the very degree of readiness for liquid evaporation. the water was absorbed into the rice, the excess evaporated and the appliance turned off.
I simply have no other options

I will not relieve the pressure myself, I will wait until it unlocks. I'm already wondering what's there



Well, everything is as I expected) this shaitan-machine itself determined the time of preparation of miracles and only)) delicious pilaf!

Girls, if anyone needs it, in m-video the price is 3990

O Morale, Alina, thanks for the story about pilaf, it's very interesting, but I didn't use this program, I thought it took a long time, but it turns out that everything is great!
You asked above how much cottage cheese is obtained. Yesterday I decided to weigh it, and I was surprised myself: the milk was less than 2 liters, the cottage cheese turned out to be 460g, though not dry.

[Omorale]

Omorale, Alina, please tell us everything about pilaf, how much and what you took, the ratio of rice to water. Pilaf never cooked in a pressure cooker anymore in Kuzin, or a Philips multicooker (with a window). I would like to try it in Polechka too. You have a very beautiful pilaf and delicious.

The first time I cooked on Milk porridge — buckwheat, corn grits, water, milk, salt, a little butter. The ratio of cereals and liquid 1: 4
It was heated for 30 minutes. And left it in the switched off cartoon for 3 hours so that it would not cool down. The porridge is very tasty.