Multicooker Dex DMC-60 (reviews and discussion)

Uhtyshka !!!!! Thank you, I just need a kefirchik

Only if you use not Kefir sourdough for fermentation, but ready-made store-bought, then not any will do, I think. I did it from Tyoma, but you also need to look at the date of manufacture, otherwise you can grow something harmful ..

I made kefir from all the children's kefirchiks that were available - Tema, Agusha, Zlagoda (in glass bottles with a measuring scale), only Yagotynske for children, I haven't tried it yet (although I was at the opening of their plant in Zgurovka) - it always turned out 100%, but I tried to ferment it "for adults", I don't remember which brand any more, and so there it turned out the treasury scho. I suppose that they shove there not only kefir fungi

Girls, thank you all very much. I think I will make kefir this weekend. And about "grown-up" kefir, I also heard not good reviews, and on my own I noticed the body reacts badly. Therefore, in such cases I take the Bulgarian sourdough.

Girls! Hello! I want to find out something for myself. I am thinking of buying a Dexik 65, but I read somewhere that disasters occur in Deksy in the Milk porridge mode - milk runs through the valve, the whole kitchen is in milk flakes, and so on. What do you think? Is this really a problem for the Dex?

And if you put a jar on a stand for a double boiler ?? and pour water down. There is simply no rug, there are dry leavens and milk. I want yogurt

Maybe then you can not pour water? The jars will not touch the bottom of the multicooker, where it is warmer, water is poured for uniform heating. And on a double boiler, there will be an air gap, the air will be warm from all sides. I really didn’t do it with or without water, so this is not advice, but as if thinking aloud for reflection.

Girls! Hello! I want to find out something for myself. I am thinking of buying a Dexik 65, but I read somewhere that disasters occur in Deksy in the Milk porridge mode - milk runs through the valve, the whole kitchen is in milk flakes, and so on. What do you think? Is this really a problem for the Dex?

No, just in Dexa there is a wonderful Milk Porridge program. In my opinion there were such posts at the beginning of the branch, I also read it once, but I bought it and I use it for a year. Until nothing escaped. Although, of course, it also depends on which specimen you get. But in general, everyone here is very happy with Dex's milk porridge. I cook rice, wheat grits, buckwheat porridge. All OK. If the milk has a fat content of 3.2%, then I dilute it a little with water (well, maybe for 1 liter of milk - 100 grams of water), and if it has a fat content of 2.5, then I don't dilute it (it was already diluted before us). Well, also, porridge, which is foamy, I would not put it at night until I drive them away during the day.

There is simply no rug, there are dry leavens and milk.

Now silicone pieces are piled up in all stores and cost a penny. Buy the correct size, and if necessary, cut to the correct size. I have been using this for several years, put it on the bottom of the pan, put mugs on it, pour warm water.

Maybe then you can not pour water? The jars will not touch the bottom of the multicooker, where it is warmer, water is poured for uniform heating. And on a double boiler, there will be an air gap, the air will be warm from all sides. I really didn’t do it with water or without water, so this is not advice, but as if thinking aloud for reflection.

I'm worried about how it will be, because I heard that the saucepan cannot be used without oil. I thought that the water also did not know what to call it, grease or safety cushion for the saucepan. Correct me if you are wrong.

Well, the truth is, I still didn't succeed, but this is already my fault

Why didn't it work?
Yogurt should be put in the refrigerator for ripening for a couple of hours, I usually keep it overnight. Because it is not immediately ready for use.

I'm worried about how it will be, because I heard that the saucepan cannot be used without oil. I thought that water is also not known what to call it, grease or an airbag for the saucepan. Correct me if you are wrong.

Here on the forum I read about this method, dry, that is, without water in a pan to make yogurt. Somehow I'm afraid. I'd rather add some water ..

And about "grown-up" kefir, I also heard not good reviews, and on my own I noticed the body reacts badly. Therefore, in such cases I take the Bulgarian sourdough.

I like ZAKVASKA Yagotinskaya or Prostokvashino 2.5% more, but only, pure without any additives (such as cereals), they are softer and not so irritating to the stomach with their acid.

[Vimare]

Here on the forum I read about this method, dry, that is, without water in a pan to make yogurt. Somehow I'm afraid. I'd rather add some water ..

I'm in mine Vimare, this is SV, I do it without water, a mat to the bottom, then jars, I turn on the Yogurt program and they feel great there all the time of fermentation, like a saucepan, in principle, too

I'm worried about how it will be, because I heard that the saucepan cannot be used without oil. I thought that water was also not known what to call it, lubricant or safety cushion for the saucepan. Correct me if you are wrong.

So in the same place the bottom is heated to 40 degrees (or more?). It's as if hand Put a saucepan under the tap with lukewarm water or put it on the battery. We had almost so many degrees in the room in the summer. If, of course, you are worried, then pour some warm water (but not at a higher temperature than you need for yogurt).

Girls! Hello! I want to find out something for myself. I am thinking of buying a Dexik 65, but I read somewhere that disasters occur in Dexs in the Milk porridge mode - milk runs through the valve, the whole kitchen is in milk flakes, and so on. What do you think? Is this really a problem for the Dex?

I don't know what to say
I adore Deksik precisely for the program Milk porridge - tfu-tfu-tfu how many porridges have been digested, there were no such problems
But this is Dex 60, and about Dex 65 -

But this is Dex 60, and about Dex 65 -

Yes, I have a Dex60 too, and it has a thicker saucepan than Dex65. How this can affect the result, I do not know. Maybe the girls who have already bought Dex 65 and cooked milk porridge will answer.

Why didn't it work?
Yogurt should be put in the refrigerator for ripening for a couple of hours, I usually keep it overnight. Because it is not immediately ready for use.

I think so, because I didn't heat the milk very much, I was afraid to overheat, but I don't have a thermometer. Well, plus the mood was that it wouldn't work, I don't even know why

I think so, because I didn't heat the milk very much, I was afraid to overheat, but I don't have a thermometer. Well, plus the mood was that it wouldn't work, I don't even know why

No, this is not the reason, you don't need to heat the milk, the cartoon will heat it up by itself, it will just take longer.

If you cook yogurt in jars in a saucepan on dry (no water) - nothing will happen to the saucepan, the temperature is low.
It's just that when the jars are poured over the shoulders with water, the jars are heated more evenly - this is the advantage of cooking "on wet"

[Margarita]

Margarita, or maybe Deksik will cook the porridge, you will just eat it, but what if

I myself wanted something for milk millet on melted milk

Fairies. my husband and I do not eat milk porridge! but for the sake of everyone's good, now I will go and experiment for you, my sorceresses, boom! what kind of porridge do you want?

Wheat! You pour 1 liter of milk (you can cold) + there 4-4.5 tbsp. spoons with a slide of wheat groats + 3 tbsp. l sugar + salt a bit on the tip of a knife. Milk porridge mode 1h.20 minutes (if from the refrigerator, then 30). Then you can not turn it off, let it stand still on heating. And you can eat right away, beauty! The porridge is not thick. If you need thicker, then more cereals.
We are waiting.
And about: my husband and I are not love cats porridge - you just don't know how to cook them. With Dex it is so tasty, so simple, so unimpressed! They threw everything and forgot for an hour and a half, and then once - and the food is ready.

Thanks, my good ones for the tips. So the matter is in my internal mood, I came home from work, tortured, while I figured it out, while I cooked lemon soup. Yogurt has already thrown shob boulo
Fortunately, there are still a couple of starter cultures and are still free. At my employee's work, my husband packs them up, so she brought me a couple. I'll try to repeat it over the weekend.

Beauties-sorceresses, but tell me, an unreasonable mistress, what can you cook with this milk and so ingloriously dead bacteria that did not fulfill their duty to the Motherland (that is, to me). Something interesting is desirable

[Tabita]

Tabita
from the interesting - you can Adyghe cheese, but this still needs sour cream (go part of sour cream, part of yogurt (or kefir), you can buns Clouds - it's generally yummy (yeast)

and if from the banal - pancakes, we can some muffin-cake with milk

Well, I honestly didn’t think about pancakes, I would like to use MV. I thought about porridge. But I'm going to look for Adyghe, it's very interesting. Although I didn't succeed in yogurt, I will know in the future if I cook a lot. I knew that they would suggest something interesting anyway. Thanks again, that's what hostess means. At the same time I will look at the buns, I need to expose for the purchase at work.

Thanks, my good ones for the tips. So the matter is in my internal mood, I came home from work, tortured, while I figured it out, while I cooked lemon soup. Yogurt has already thrown shob boulo
Fortunately, there are still a couple of starter cultures and are still free. At my employee's work, my husband packs them up, so she brought me a couple. I'll try again on the weekend.

try to cook yoghurt with activa or actimele for a start, to feel how it is being cooked, and even faster than from dry ones, dry ones often do not work, they may not be stored correctly and they die, they only need to be stored in the refrigerator. It is also advisable to scald the dishes with boiling water before pouring milk there.

It is also advisable to scald the dishes with boiling water before pouring milk there.

I sterilize in the microwave min. 5-6, after pouring water into the cans to close the bottom, otherwise they will crack.

I like ZAKVASKA Yagotinskaya or Prostokvashino 2.5% more, but only, pure without any additives (such as cereals), they are softer and not so irritating to the stomach with their acid.

Please explain to me what kind of leaven are you talking about? and what do you make of it?

[Taya]

Taya, even though I don't cook with such leavens, I'll tell you what it is.
This starter culture is essentially an independent finished product, like the same Activia or kefir, for example.
Sold in 0.5 and 1 liter plastic bottles with the inscription "Sourdough". It does not indicate anything about the fact that this product is intended for further fermentation. And it is indicated that the product is useful, with an increased amount of lactic acid bacteria.
From such Starter cultures, for my taste, not yogurt is obtained, but something close to kefir in taste.

Personally, I prepare yoghurt (or not necessarily yoghurt) from dry sourdough, and from Activia and already with it

I don't do anything from this Sourdough, but I SHOOT the current with pleasure !!!)

ahhh
and I tried to ferment Yagotynskaya and Lubenskaya a couple of times - I no longer do

We sell this sourdough, I saw it on sale. She twisted and twisted this bottle in her hands, nothing was written on it ... I kept thinking-
- I guessed what she was for. I didn’t think I was just drinking. I thought more straightforwardly: leaven means to ferment something.

So on Activia they don't write anything about fermentation, and the girls re-ferment it (when I bought a yoghurt maker, I also tried to play with Activia, but then I decided for myself - what is the point of such yoghurts, so I switched to dry ferments)

I'm not buying (the seller is TalTala) - try it, the Italian sourdoughs, I am delighted with them!

[Vimare]

I'm in mine Vimare, this is SV, I do it without water, a mat to the bottom, then jars, I turn on the Yogurt program and they feel great there all the time of fermentation, like a saucepan, in principle, too

What jars do you put in by volume?

and what jars by volume do you put?

Gallinka, I fit three half-liter mayonnaise, if they are pot-bellied, such as on the right and in the front. Or four if they are more "slim".
🔗 🔗

what is that yellow on top of your yogurt?

This is actually not yogurt in the photo, but fermented baked milk ... Fat and skin on top. I just wanted to show the jars. First she boiled milk in a cartoon, then she drowned it
🔗 🔗
Chilled, and then in jars. I added sourdough to the Yogurt mode as well. Just don't wait 6 hours, after 3 hours I start checking. Depending on the starter culture, it can be ready after 3 hours or after 7 hours.
For yoghurt, I just boil milk. If I want low-fat, I skim the cream first. I make yoghurt from homemade milk.

This is actually not yogurt in the photo, but fermented baked milk ... Fat and skin on top. I just wanted to show the jars. First she boiled milk in a cartoon, then she drowned it
🔗 🔗
Chilled, and then in jars. I added sourdough to the Yogurt mode. Just don't wait 6 hours, after 3 hours I start checking. Depending on the starter culture, it can be ready after 3 hours or after 7 hours.
For yoghurt, I just boil milk. If I want low-fat, I skim the cream first. I make yoghurt from homemade milk.

and, I also did ryazhenochka, it turned out superb, I just thought it was yogurt with some additives

In the summer, I added berries to yogurt. I added sugar to the berries, chopped with a blender, and then carefully mixed with yogurt. Once I tried to mix everything with a blender, it will not work. It becomes very liquid and flows.

the blender turns out already drinking yogurt, it is more pleasant of course to eat it from a jar without stirring, it is so plump.

I have everything. ... went to wake up the cartoon! in 1.3 I will report !!!

No, well, I don't play like that. I stand the whole day with a spoon. And de the promised porridge ???

Fairies! Today I am just delighted with my Cartoon! cooked Baba Yaga with him! The result is the most delicate cupcake-pie! time passes, eating another piece Nicolas (husband) says, if by the next weekend he does not invite Baba Yaga to visit with Cartoon, I will urgently call the Serpent Gorynych for a showdown !!!

No, well, I don't play like that. I stand the whole day with a spoon. And de the promised porridge ???

The porridge according to your recipe was a success! Nothing boiled out! I overdid it a little with sugar ... and so tender and magical! VERDICT-tomorrow morning I am accustoming Nicolas to milk! I wish he didn't want it!

Anechka, I don't know how to download the link, you enter Baba Yaga in a slow cooker in a search engine! and there is this recipe! Pie "Baba Yaga" from Jazzinitup (Panasonic multicooker)

This?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1756.0.html

Girls! Hello! Take to your ranks! Today they brought Deksik 65! Beauty! This is my first cartoon, tell me before using the lemon in it to boil (from the smell), and if so, how?

Steam mode, pour some water, a couple of slices of lemon and min. turn on at 15.

Girls! Hello! Take to your ranks! Today they brought Deksik 65! Beauty! This is my first cartoon, tell me before using the lemon in it to boil (from the smell), and if so, how?

If it smells strongly, then boil, and if it doesn't smell, then just rinse well, and that's it.

I am still in some confused state. Of course, you need to adapt to CF, but already it pleases. Pizza baked bulk https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103573.0.html But for some reason the dough was not completely baked, although the time increased by 20 minutes. Maybe you need to give more flour. I also made pilaf with chicken. It turned out very tasty, like stewed. I will train

I don't know what to say
I love Deksik precisely for the program Milk porridge - tfu-tfu-tfu how many porridges have been digested, there were no such problems
But this is Dex 60, and about Dex 65 -

Please tell me how you cook porridge? I tried to cook for the first time today and that got through the valve !!! I've been opening and closing for half an hour, maybe I misunderstood something?

[Gallinka]

Gallinka
To me on you
Milk porridge (rice, millet) - cereal 1 mst, water - 2 mst, milk - 3 mst, a pinch of salt, sugar to taste
Milk porridge program 1 hour (well, actually, I look at the fact).
I put cereals and milk in a saucepan together.
All. Porridge is being cooked for itself quietly, I start to look in about 50 minutes.

Ok, for you! Of course, I'm not in measuring cups, but half a liter at home. milk, about 100 g of water and three dessert spoons of millet, 3 sugar and a piece of butter. After boiling, I closed it and moved away. I hear boils and climbed through the valve. Then I will open and close, and for the last 20 minutes I have been quietly languishing. I tried it after graduation, the porridge was cooked. But why did you run away first? Can you cook not for "Milk Porridge" (50 minutes was on the display) or boil milk in advance?

And I don't know what to even say - the milk is diluted with water, why did he want to run away
The only thing I will not say about homemade milk is that I always have store milk.
I always cook milk porridge on the program of the same name, and pumpkin porridge too - I am very pleased with this program.

Try to cook some more milk - how the milk will behave - maybe this will be the only case, and if not (God forbid, of course) - then the program may be so hot in your Deksika.

I have pearl through the valve - these are peas on the Stew, there, yes, a spectacle - well, peas are still that dirty trick

But I can also advise you to boil the milk with the multi lid open, and then pour the cereal, close the lid and cook until tender.

Ok, for you! Of course, I'm not in measuring cups, but half a liter at home. milk, about 100 g of water and three dessert spoons of millet, 3 sugar and a piece of butter. After boiling, I closed it and moved away. I hear boils and climbed through the valve. Then I will open and close, and for the last 20 minutes I have been quietly languishing. I tried it after graduation, the porridge was cooked. But why did you run away first? Can you cook not for "Milk Porridge" (50 minutes was on the display) or boil milk in advance?

Was the bowl greased, washed out the millet? Again, maybe the volume was too small? And all summer I cooked at home and thank God everything ...

I didn't grease the bowl, I poured the millet (as taught) with boiling water for 15 seconds, washed it. I first poured water, then milk and millet followed. Tomorrow I'll try the rice, wait until it boils with the lid open for 10 minutes.