Ask an expert: all about homemade fermented milk products

Hello. Zvitalia is not a sourdough, but a dietary supplement, so you prepare a sourdough first, and only then ferment.

I don't know what to call it correctly, a sourdough or a dietary supplement, but Evitalia can be eaten immediately without over-fermenting the primary product.

[Your Yogurt]

Your Yogurt, please tell me, why add fructose? What does it do?
Is it possible to do without it when preparing fermented milk products from soy milk?

bacteria in starter cultures love fructose, feed on it, and grow at the expense of it. fermentation will not take place without fructose.

I don't know what to call it correctly, a sourdough or a dietary supplement, but Evitalia can be eaten immediately without over-fermenting the primary product.

yes, of course you can

bacteria in starter cultures love fructose, feed on it, and grow at the expense of it. fermentation will not take place without fructose.

Thanks for the answer. Another question arose - how can you replace fructose with ordinary sugar, for example?

Thanks for the answer. Another question arose - how can you replace fructose with ordinary sugar, for example?

better glucose solution - it is sterile.

Good day . I share my own experience. I made sour cream with whole milk. It turned out thick, but I also weighed it in a lavsan bag, very convenient. Very tasty, the fat content suits, homogeneous, thick sour cream.

Please accept and use as directed. Bon Appetit!
Prepared bifidum. I didn't use a thermos - it was cooked on the kitchen table in a liter jar under a towel. It took more time - almost 20 hours. The result is pleasing.
Thanks for the consultation!
🔗 🔗 🔗 🔗
And this is what three tablespoons look like in a cup.

Good day . I share my own experience. I made sour cream with whole milk. It turned out thick, but I also weighed it in a lavsan bag, very convenient. Very tasty, the fat content suits, homogeneous, thick sour cream.

Thanks for the advice! I will definitely use it. One of these days I will receive a lavsan bag.

Please accept and use as directed. Bon Appetit!
Prepared bifidum. I didn't use a thermos - it was cooked on the kitchen table in a liter jar under a towel. It took more time - almost 20 hours. The result is pleasing.
Thanks for the consultation!
🔗 🔗 🔗 🔗And this is what three tablespoons look like in a cup.

Looks great !!!

Thanks for the advice! I will definitely use it. One of these days I will receive a lavsan bag.

You are welcome. Good luck to you. Share the result!

Good day. Please tell me, my daughter is 7 months old, what sourdoughs I can use for complementary foods. And a question, my eldest daughter really loves actimel in small bottles, which of the sourdough tastes most like this product. Thank you.

Good day. Please tell me, my daughter is 7 months old, what sourdoughs I can use for complementary foods. And a question, my eldest daughter really loves actimel in small bottles, which of the sourdough tastes most like this product. Thank you.

Hello. For half a year, there is a special Bifidum starter culture for complementary foods. Feel free to cook and feed your baby. Sourdough Curd from 8 months. The rest of the starter cultures are from one year old. It is recommended to feed the finished product to babies within 3 days.But the vital activity of bacteria in the finished product is no more than 5 days.
For the older one, try yogurt, if you need it with sourness, then you can overexpose. All flavors - sugar, syrup, muesli, honey, etc. are added to the finished product before use. Bon Appetit. Enjoy cooking!

Good day. I made a bifidum, it turned out delicious, but snotty, after 4 hours I measured the temperature in one of the jars, it was 35.6. Apparently not enough. My daughter was wry, but she opened her mouth. The first teaspoon was eaten. How to remove this snotty just?

Lactina develops snotty if the temperature regime is not observed. And it is better to introduce the leaven into heated milk. And it is better to heat up to a temperature at which fermentation will take place. That is, so that there are no drops. I already went through all this. I tried it in different ways and only with strict observance of the temperature everything turns out as it should.

Girls, but there are some features to warm up the finished product, you can't give it to an infant from the refrigerator.

When I began to give my little girl homemade sour milk, usually it was for an afternoon snack, then when I put him to bed during the day, I took out a jar of yogurt or bifidum from the refrigerator and within an hour or two it was heated to room temperature.

Good day. I made a bifidum, it turned out delicious, but snotty, after 4 hours I measured the temperature in one of the jars, it was 35.6. Apparently not enough. My daughter was wry, but she opened her mouth. The first teaspoon was eaten. How to remove this snotty just?

the optimum temperature for starter cultures is 36-40g. The snotty disappears after standing in the refrigerator.

Girls, but there are some features to warm up the finished product, you can't give it to an infant from the refrigerator.

it is possible in a water bath, the temperature is not higher than 40g. it is possible in special devices for baby food. But not in the microwave.

And I heat it in the microwave for 15-20 seconds. Why can't it be in the microwaves?

the optimum temperature for starter cultures is 36-40g. Snotty disappears after standing in the refrigerator.

The fact of the matter is that after the refrigerator snotty.

The fact of the matter is that after the refrigerator snotty.

it means that during cooking the temperature of the milk was below 36g.

And I heat it in the microwave for 15-20 seconds. Why can't it be in the microwaves?

all beneficial bacteria die

Cooking Bifidum in a thermos or in a yogurt maker.
Pour boiling water over the dishes.
Heat the ultra-pasteurized milk to 36-38g.
If you use other milk, be sure to boil and cool to 36-38g.
Add starter culture at the rate of 1 sachet for 1-3 liters of milk.
Mix
Pour into a thermos or yogurt maker jars.
Close the thermos or yogurt maker.
After 6-9 hours, Bifidum is ready.
The time depends on the amount and percentage of fat in the milk.
Store in refrigerator no more than 3 days for children
For adults no more than 5 days.
Re-acidifying Bifidum is not recommended.
All natural additives (honey, berries, etc.) are added just before use.
Bon Appetit.

Bifidum is a unique fermented milk product with a delicate mild taste, obtained in the process of fermentation of milk by bifidobacteria and lactobacilli.

Its special properties are due to its bacterial composition:

Ideal for feeding babies from 6 months of age - normalizes the intestinal microflora, helps the formation of immunity, promotes better absorption of nutrients, vitamins and microelements

Useful in the treatment of dysbiosis, various allergic reactions, dysfunction of the digestive system, respiratory infections and infectious diseases of the gastrointestinal tract

Effective in rehabilitation therapy, the field of application of antibiotics and potent drugs.

I hope that our bubbling 6-month-old tummy will calm the bifidum, otherwise, as they began to introduce feed, the tummy again began to bother me.

your tummy should calm down, mothers share their joy, which helps literally right away.

all beneficial bacteria die

Are they dying from microwaves or temperature?

all together - both temperature and waves.

DRY BEAUTY CULTURE LAT BIO Cottage Cheese "Curd"
1 sachet 1 g for 1-3 l of milk

Cottage cheese is one of the healthiest fermented milk products.
in the process of making cottage cheese from milk, the most valuable components are released - easily digestible protein and milk fat

rich in calcium and phosphorus, without which the full formation of the skeletal system is impossible. Calcium and phosphorus in an optimal ratio of 1: 2.

is necessary for children during the growth of bones, including teeth, for pregnant women, for fractures, diseases of the hematopoietic apparatus, rickets, for hypertension, for heart disease, for kidney disease and many other diseases

milk protein casein contained in cottage cheese has a high nutritional value, amino acids help prevent liver diseases, B vitamins protect against atherosclerosis
Cottage cheese is not only rich in essential vitamins, but also easily absorbed by the body, therefore this product is most valuable for children and the elderly.

There are several secrets when making homemade cottage cheese.

* For creamy curd - extract whey at low temperatures (up to 42 degrees).
For granular curd - at a temperature of 42 to 55 degrees.
* You can adjust the dryness / juiciness of the curd: the more whey drains, the drier the curd will be.
* The fat content of cottage cheese is 2-2.5 times higher than the fat content of milk.

Useful advice!
We offer a recipe for making cottage cheese - economical and practical!
1. Ferment 3 liters of milk with 1 sachet of "Curd" starter culture.
2. Within 5 days, take the required portion from the fermented and cook as much cottage cheese as you can eat at a time - it will be half a liter or one and a half, you choose.
Enjoy your cottage cheese! Cook with pleasure :)

To prepare cottage cheese you will need:
1 liter UHT milk
1 g dry "curd" starter culture

Cooking.
Heat the milk to 80 degrees.
Cool to a temperature of 32-38 degrees.
Add dry starter culture and mix thoroughly.
Pour the resulting mixture into a thermos and leave for 8-11 hours (depending on the quality of milk and the heat loss of the thermos).
Gently pour the finished curd into a container (saucepan) and heat over low heat (in a water bath) to the temperature:
option 1. Up to 32-35 degrees for soft curd;
option 2. Up to 45-55 degrees for granular curd;
Pour the heated clot into a dense cloth (gauze or a special bag).
After separating the whey, transfer the finished cottage cheese to a clean container.
Place in refrigerator for storage.
Store in a refrigerator (at a temperature of 2-6 degrees) for no more than 36 hours.
Bon Appetit!
Enjoy your meal!

Can you please tell me if you need to cover the jar with the lid when preparing yogurt or not? Any special recommendations?

you do not need to close each jar, the lids are only for storage in the refrigerator, they are closed only with a common lid from the yogurt maker or, if you put them in the multicooker bowl, you also do not need lids, close the lid from the multicooker

Thanks for the quick response! When I make yogurt in a cartoon, I cover the jars with lids. Does this change something? Maybe I violate the technology and the quality of the yoghurt goes down?

Good day. Tell me please, if I overexposed the bifidum in time, the temperature was normal, and it became cheesy - there are beneficial bacteria in such a product and can it be given to the baby?

Thanks for the quick response! When I make yogurt in a cartoon, I cover the jars with lids. Does this change something? Maybe I violate the technology and the quality of the yoghurt goes down?

in the mult, they are covered with lids - they are afraid of condensation entering the product. but it flows well along the groove if opened carefully. If you cover the jars themselves, it will accumulate inside the jar, which is not desirable. and the heating of the product is not entirely uniform.

Good day. Tell me please, if I overexposed the bifidum in time, the temperature was normal, and it became cheesy - there are beneficial bacteria in such a product and can it be given to the baby?

Hello. the bacteria remained alive and well. Throw the finished bifidum on gauze, the excess whey will drain and there will be a normal product in consistency, but it will sour a little.

Hello! After 3 months of dry sourdough samples, I try to make yogurt (katyk) according to Pokhlebkin, or, more precisely, to grow a Bulgarian stick in this way: I buy fresh 5-day Mechnikovskaya yogurt from Izbenka (well, very tasty, I compared it with others), I ferment milk with it for 34-37 degrees for 12 hours in the first sourdough, 10 hours for subsequent ones. I tried different milk from packages, ultra-pasteurized, with a fat content of 3.5 to 6%, fermented in a yogurt maker with a thermostat, both under lids and without lids (I did not see much difference). It ferments well, rather thickly, but 3-4 times the sour taste and smell are strongly manifested, and you have to stop over-fermentation. I decided to try fresh pasteurized 5-day milk, yogurt and milk from the same manufacturer - the milk is fermented with a very good taste and evenly, without excess acid, but very liquid, almost does not thicken! Why is there a lack of density? The milk is clearly good, even the cream is visible on the surface in the jars towards the end of the leaven. To warm the milk, I have a separate enamel ladle, I pour boiling water over everything - spoons, cans, lids, the lid of the yogurt maker, I don’t disturb the fermented product in the yogurt maker, it is fermented in a dark place.
It is also not very clear - in the articles about the Bulgarian stick, the optimal development temperature is 40-45 degrees, Pokhlebkin's is 35 degrees, in the work I found on the technology of industrial production of Mechnikov's curdled milk 40-45 degrees, katyka - I don't remember exactly, but at the border of 37 -39 degrees. What temperature is better to choose so that it is not liquid and the bacteria do not die?
Thank you in advance for any answer, I've been trying it every day for a month now, I can't find the best option ... But I really want to, because there is a result from the consumption of my product, it is definitely literally on my face (my skin and my child's skin has improved), but my daughter's disappeared problems, which came out only with the course of Creon, the super-thin child even gained weight and the cheeks turned pink, the nails stopped exfoliating (periodic problems with the production of enzymes).

Good day. I had such a situation: I put the bifidum, it is cold at home, after 10 hours, and it was at 2 am, it seemed that it had thickened. I put it in the refrigerator, in the morning I look completely liquid. Well, I put it back in the yogurt maker. After 4 hours I was sad. So the question is, is it possible to do this? Or is it better not to give it to a little one?

Hello! After 3 months of dry sourdough samples, I try to make yogurt (katyk) according to Pokhlebkin, or, more precisely, to grow a Bulgarian stick in this way: I buy fresh 5-day Mechnikovskaya yogurt from Izbenka (well, very tasty, I compared it with others), I ferment milk with it for 34-37 degrees for 12 hours in the first sourdough, 10 hours for subsequent ones. I tried different milk from packages, ultra-pasteurized, with a fat content of 3.5 to 6%, fermented in a yogurt maker with a thermostat, both under lids and without lids (I did not see much difference). It ferments well, rather thickly, but 3-4 times the sour taste and smell are strongly manifested, and you have to stop over-fermentation.I decided to try fresh pasteurized 5-day milk, yogurt and milk from the same manufacturer - the milk is fermented with a very good taste and evenly, without excess acid, but very liquid, almost does not thicken! Why is there a lack of density? The milk is clearly good, even the cream is visible on the surface in the jars towards the end of the leaven. To warm the milk, I have a separate enamel ladle, I pour boiling water over everything - spoons, cans, lids, the lid of the yogurt maker, I don’t disturb the fermented product in the yogurt maker, it is fermented in a dark place.
It is also not very clear - in the articles about the Bulgarian stick, the optimal development temperature is 40-45 degrees, Pokhlebkin's is 35 degrees, in the work I found on the technology of industrial production of Mechnikov's curdled milk 40-45 degrees, katyka - I don't remember exactly, but at the border of 37 -39 degrees. What temperature is better to choose so that it is not liquid and the bacteria do not die?
Thank you in advance for any answer, I've been trying it every day for a month now, I can't find the best option ... But I really want to, because there is a result from the consumption of my product, it is definitely literally on my face (my skin and my child's skin has improved), but my daughter's disappeared problems, which came out only with the course of Creon, the super-thin child even gained weight and the cheeks turned pink, the nails stopped exfoliating (periodic problems with the production of enzymes).

Hello. It is simply not possible to create or grow Bulgarian bacilli at home! This requires special laboratory conditions that you cannot provide at home. What you do with a factory-made finished product, adding it to milk is called samokvass. There is no usefulness at all in such a product, only taste, but the danger is enormous. You are just very lucky that no one got sick. Here are the recommendations of a specialist
Sergey Andrianov
CEO
LLC "Bioproduct"
"Development and introduction into industrial production of innovative fermented milk products of functional nutrition"

Why can't you use regular yoghurts as a starter?
But store-bought yoghurts, especially those with a short shelf life, also contain beneficial bacteria, say the supporters of fermentation on purchased yoghurts. Yes, they contain bacteria, but they cannot act as a leaven in any way!

There is the Federal Law “88-FZ“ Technical Regulations for Milk and Dairy Products ”, which establishes mandatory requirements for the quality and safety of dairy products, including starter cultures. All manufacturers follow this law. It spelled out standards for dairy products, including those for microbiological indicators. You can use store-bought yoghurts (and other dairy products) without risk to health only for their intended purpose. That is, buy and eat!

For example, TR allows for negligible amounts of Escherichia coli bacteria in yogurt. In a glass of yogurt, their quantity can reach up to 1000 K.O.E. and this will be considered an acceptable norm. A healthy body will not notice them and will easily cope with them.
But if you use such yogurt as a starter culture, the colony of E. coli can grow significantly in the finished product!

It is impossible to consider store-bought yoghurts and other products as a starter culture, because strict standards are set for starter cultures. And for the same yoghurts, these standards are many times more preferential.

Let's compare the mandatory standards:
1. There are 100 times more lactic acid microorganisms in 1 gram of starter culture than in any fermented milk product.
2. Escherichia coli, yeast and molds are absent in starter cultures, but are allowed in small quantities in store yoghurts.
3. In minimal quantities, industrial fermented milk products may also contain Staphylococcus aureus, Salmonella and other pathogenic microorganisms.

Voskl_Znak.jpg Thus, using store-bought yoghurt as a ferment, you create favorable conditions for the growth and development of not only beneficial microorganisms (which in such yoghurt are not enough for over-fermentation), but also conditions for the growth and development of unwanted microflora. And this is already dangerous! The use of such a product can lead to severe poisoning and toxic infections.

In addition, manufacturers of store-bought yoghurts do not write that their product can be used as a starter. This should also attract attention. Nobody will be responsible for your health, because you used the product for other purposes.

Do not risk your health - yours and your loved ones. Be sure to check the information received from the Internet and take any advice critically! After all, health is the value that money cannot buy.
Be healthy and healthy yogurt!


My advice as a consumer of fermented milk products. Buy starter cultures and cook health-free.

Good day. I had such a situation: I put the bifidum, it is cold at home, after 10 hours, and it was at 2 am, it seemed that it had thickened. I put it in the refrigerator, in the morning I look completely liquid. Well, I put it back in the yogurt maker. After 4 hours I was sad. So the question is, is it possible to do this? Or is it better not to give it to a little one?

Hello. Dozakvass is allowed, but it is not recommended to give this to a child.

Friends, I cooked Ryazhenka, I share my experience with you.
So.
Ryazhenka with homemade cow's milk.
Cooking in the cartoon.
The milk was boiled right in the bowl with the lid open.
As it boiled, I turned on the heating mode and closed the lid.
I left it overnight.
In the morning I turned it off, opened the lid, waited until it cooled down to 38g.
I added sourdough, mixed.
I closed the lid, turned on the yogurt mode.
In 14 hours the fermented baked milk is ready!
It turned out thick, I had to mix it well to transfer it to the jar.
Very tasty !!!
Do not forget to pour boiling water over all dishes before use!

Good evening! I was very interested in the possibility of making fermented milk products at home. I bought starter cultures Lactina Yogurt and Bifidum. Yesterday I bought a yogurt maker Smile Dairy Kitchen, which consists of one 1 liter jar.
Today I tried to make yogurt for the first time. I washed all the dishes in an antibacterial agent and doused them with boiling water, wiped the thermometer with an alcohol napkin. Milk took Prostokvashino just pasteurized. Boiled, cooled to 38.5 gr. (I used an ordinary mercury thermometer, for lack of another) I poured in the yogurt starter and set it to cook. After 6 hours, the product seemed to thicken well. When I mixed the yogurt a little, it turned out to be a curdled consistency, but not sour. Now stands in the refrigerator. I added mashed banana to the finished product, mixed in a blender. After that, the yoghurt has already become homogeneous but more like drinking. It seems to be normal for the first time, I will try again.
Questions:
1. I probably made some mistakes, since the yogurt came out curdled, maybe I pulled it out early?
2. At the end of 6 hours measured the temperature in the yogurt. Thermometer in the limit of 42 gr. the scale jumped far ahead, is it possible overheating and because of this such a consistency?
3. Reading different topics, the problem of overheating in a yogurt maker is described everywhere. And what is better than a yogurt maker or just a thermos (cheap and cheerful and no hassle)?
4. Is a thermostat required?
I will say that I read an article apparently by your expert Olga Sokolova. On the first page you have an excerpt from this article. Although it is possible that a certain author simply collected information from different authors ... in any case, I am worried about this excerpt from the article

Often, women immediately buy a thermostat and are proud that with its help they will maintain the temperature in the yogurt maker within +/- 0.1 degrees. I don’t want to disappoint you, but this is a waste of money.The thing is that a strictly defined temperature plays an important role for chickens, but microorganisms grow well and develop in a fairly large temperature range. Thus, if the yogurt maker does not boil the product and does not freeze it afterwards, then you do not need a thermostat either.

Another factor opposing the thermostat is the microorganisms themselves. On average, they feel great at 37 degrees, but each type of microorganism has its own optimal temperature. And these temperatures are quite different. For example, for the bacterium Lactococcus cremoris, the best temperature is 22-25 degrees. And the temperature range that it withstands ranges from 10-39 degrees. For thermophilic streptococcus, the optimal temperature is about 40-45 degrees, and it can withstand up to 53 degrees.

But everywhere it is written that overheating is destructive ... I am at a loss, do I still need a thermostat or not?

Thanks in advance for your answers!

My advice as a consumer of fermented milk products. Buy starter cultures and cook health-free.

Hello!
Thank you very much for your answer, I will listen. The question is haunted by the question - how before the appearance of dry starter cultures all these products were fermented - fermented baked milk, katyk, yogurt, etc. our not so distant ancestors. This is not a contradiction with your words, but just thinking. The same katyk began with sourdough milk or sour cream sourdough with a lot of over-yeast ...
By the way, about a liquid product made from pasteurized whole milk - I finally mastered the whole topic and found a similar case with the same milk. Yesterday I boiled it before fermentation, and everything worked out. I saw your answer only today, and yesterday I fermented it with fresh Mechnikov's curdled milk (it says on the jar that the composition is thermophilic streptococcus and Bulgarian bacillus), got exactly the same, but slightly thicker curdled milk.
And I wonder if there is such a service anywhere: to submit your product for analysis in order to understand what ratio and what exactly fermented?

[LaraC]

LaraC The expert will of course answer you. I just want to say, based on my experience of using the Smile Dairy Kitchen yogurt maker. My copy overheats strongly, almost up to 50 * C. Replacing a regular plastic container with a glass jar helped to reduce overheating quite a lot. Bank such, with a capacity of 1.2 liters.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @ Thank you! : rose: When I studied the reviews about this yogurt maker, I read that many people use ordinary liter cans. I also wanted to do this in the future. Glass certainly inspires more confidence than plastic. But for the first time I did it in my own container.
And while looking through the local topics I came across a message that surprised me a lot. It says that it is plastic containers that are used, since they heat up less than glass.

Good evening! I was very interested in the possibility of making fermented milk products at home. I bought starter cultures Lactina Yogurt and Bifidum. Yesterday I bought a yogurt maker Smile Dairy Kitchen, which consists of one 1 liter jar.
Today I tried to make yogurt for the first time. I washed all the dishes in an antibacterial agent and doused them with boiling water, wiped the thermometer with an alcohol napkin. Milk took Prostokvashino just pasteurized. Boiled, cooled to 38.5 gr. (I used an ordinary mercury thermometer, for lack of another) I poured in the yogurt starter and set it to cook. After 6 hours, the product seemed to thicken well. When I mixed the yogurt a little, it turned out to be a curdled consistency, but not sour. Now stands in the refrigerator. I added mashed banana to the finished product, mixed in a blender. After that, the yoghurt has already become homogeneous but more like drinking. It seems to be normal for the first time, I will try again.
Questions:
1. I probably made some mistakes, since the yogurt came out curdled, maybe I pulled it out early?
2.At the end of 6 hours, the temperature in the yogurt was measured. Thermometer in the limit of 42 gr. the scale jumped far ahead, overheating is possible and because of this such a consistency?
3. Reading different topics, the problem of overheating in a yogurt maker is described everywhere. And what is better than a yogurt maker or just a thermos (cheap and cheerful and no hassle)?
4. Is a thermostat required?
I will say that I read an article apparently by your expert Olga Sokolova. On the first page you have an excerpt from this article. Although perhaps a certain author just collected information from different authors ... in any case, this is an excerpt from the article that worries.But everywhere it is written that overheating is destructive ... I am at a loss whether a thermostat is still needed or not?

Thanks in advance for your answers!

Hello. The curd product is overheating.
Of course, with a thermostat it is safer to observe the temperature regime, but you can try to start with a silicone mat or a napkin, laying a yogurt maker on the bottom under the jars.
Thermoses are different, if your thermos keeps the temperature well during the prescribed time, you can use it.

Hello!
Thank you very much for your answer, I will listen. The question is haunted by the question - how before the appearance of dry starter cultures all these products were fermented - fermented baked milk, katyk, yogurt, etc. our not so distant ancestors. This is not a contradiction with your words, but just thinking. The same katyk began with sourdough milk or sour cream sourdough with a lot of over-yeast ...
By the way, about a liquid product made from pasteurized whole milk - I finally mastered the whole topic and found a similar case with the same milk. Yesterday I boiled it before fermentation, and everything worked out. I saw your answer only today, and yesterday I fermented it with fresh Mechnikov's curdled milk (it says on the jar that the composition is thermophilic streptococcus and Bulgarian bacillus), got exactly the same, but slightly thicker curdled milk.
And I wonder if there is such a service anywhere: to submit your product for analysis in order to understand what ratio and what exactly fermented?

Hello. Contact the SES of your city, if they have such a paid service, they will do such an analysis

[LaraC]

LaraC The expert will of course answer you. I just want to say, based on my experience of using the Smile Yogurt Maker Dairy Kitchen. My copy overheats strongly, almost up to 50 * С. Replacing a regular plastic container with a glass jar helped to reduce overheating quite a lot. Bank such, with a capacity of 1.2 liters.

great option!