Multicooker Brand 502

[Zhenechka]

Zhenechka, and after all, however, I somehow did not think that Svetlana could call the remains of unfermented milk serum. Yes, that happens too. But this, of course, is not whey (it is transparent or slightly yellowish), but milk (the color is ordinary milk). Although lactin already clots in 8 hours

[Svetlana]

Svetlana, I found lactin bifidum in a yogurt maker. This is not yogurt, but maybe the photos will help

After 8 hours <...> The consistency of bifidum suits me perfectly


I put 4 cups in the refrigerator. And for the sake of experiment I left one glass for another hour (I turned on the yogurt maker for 1 hour). An hour later, a slightly serum appeared


And after a couple of hours in the refrigerator, the bifidum thickened a little more


<...>
P.S.: And here is Bifidum after a night in the refrigerator

Svetlana, apparently, has not yet succeeded in the full sense of the clot. I would try to add some additional fermentation. But here it will be necessary to follow. And Svetlana will always have time to re-ferment. Sveta, if you try to ferment, look when the clot becomes very dense. What is in the jar, what is in the bowl, it should not wobble. Well, or barely wobble. Ideally, there should be no liquid and the surface should appear smooth and dense. I always have an association with silk fabric when the yoghurt is ready. Judging by the description, I assume that for about half an hour you did not hold it, at most an hour, no more. Well, you also need to add time to warm up the yogurt from the refrigerator.

[Manna]

Just aside from what you are writing about whey, for the rest of the description, I would say that you did not contain yogurt.

I think that this is serum because it is yellowish transparent, it is not milk.Manna,
Judging by the photo, I had something like the first photo, but with the serum, and when I put it in the jars, it was such big lumps.
To decompose, respectively, it turned out only together with the serum. Now I tasted creamy. in the banks that were the first, it is denser (something between 2 and 3 photos) and in the last, where, accordingly, more serum got, the consistency is more like 2 photos. But I thought in the morning that everything turned out much worse. And so the taste is delicate, not sour, and when you try to pour from a spoon it stretches a little
So maybe all is not lost yet
And thanks to all of you: bye: I will have great yoghurt Thank you so much for your participation and willingness to help

Why are you so afraid of serum? If there is not much of it, then this is normal.

stretches a little

The reason for "snotty" is most often the underestimated or overestimated temperature at the time of mixing the starter culture with milk. The milk temperature should be as close as possible to 40-42 ° C.

why are you so afraid of serum? If there is not much of it, then this is normal.

I'm not afraid I just did it for the first time and I don't know whether it should be or not, some write that it shouldn't be, but a single-strand consistency is needed

The reason for "snotty" is most often the underestimated or overestimated temperature at the time of mixing the starter culture with milk. The milk temperature should be as close as possible to 40-42 ° C.

I made yogurt on the mode without boiling, added the leaven after the signal
What do you advise

I would also advise making it on UHT milk. It turns out without snotty.

[Zhenechka]

I made yogurt on the mode without boiling, added the leaven after the signal

It is difficult to say here what exactly the temperature of the milk was in fact. According to the instructions, the range in this mode is 37-40 ° С. So it was noted in practice that 37 ° C may not be enough. The closer to 40 ° C, the less pulling.

on UHT milk to make. It turns out without snotty

Oh, I haven't noticed such a difference Zhenechka, and with what it can be connected?

some write that it should not be, but a single-strand consistency is needed

Ideally this is the case. But a small amount of serum is allowed within the normal range.

[Manna]

Manna, I noticed a difference. Where I read about it, I don't remember exactly. Or here in the topic "Ask an expert ...", or in the group "Your own yogurt" in contact. That is, the manufacturer recommends it.

No, I mean that I always ferment on UHT. Puffiness is present on lactin, if it is not hit with temperature. There is no drag on the evitalia. I mean, just ultra-pasteurized milk won't save you from pulling. My experience is this

And at first I fermented Lactina on pasteurized milk, there was a pull. Then I read about ultra-pasteurized, tried it, the pulling disappeared. Maybe it still depends on the milk itself?

Girls, owners of a 502 multicooker - is there a smell when the appliance is heated?

Girls, owners of a 502 multicooker - is there a smell when the appliance is heated?

I mean, what smell?

MV 37502 still smells when cooking, especially at "Pastry".

No, my 502 doesn't smell.

This makes me happy! Thanks, I will take .....

Just wash the bowl very thoroughly, I had a smell from it. And he disappeared only after sooooo thorough polishing.

Oh......

No, this is the only jamb of my bowl, the quality of the bowl is good, the honeycombs are flat, it is convenient to wash.
And outwardly, it is beautiful and very compact, which also cannot but rejoice.

Moreover, I will buy it, thanks!

To your health!

[with the beginning of Great Lent]

Girls, hello! Tell me, pzhl, who pours what water when cooking soup, hot or cold
By the way, congratulations everyone with the beginning of Great Lent
Share lean yummy recipes and more ...

I pour depending on the temperature of the bowl. If it is warmed up, for example, overcooking in it, then hot. And if in a cold bowl, then the water is cold. So the bowl cover does not suffer from temperature changes.

A quality broth is obtained by pouring cold water over the meat.
The same applies to vegetable broths.
If you want whole, uncooked vegetables or juicy meat, pour boiling water or throw in boiling liquid.

[MariV]

MariV, as I understand it, the same principle works as when cooking on the stove

So far, no one has canceled the physical and chemical laws ...

[Olga]

Olga, always disliked physics, thought suddenly the multicooker obeys some other laws

Yes? Everything happens!

Hurray, hurray, hurray - they brought it, washed the bowl with baking soda, drove it out on the "Steam" - I am very glad that there is practically no specific smell!

I found it in an Internet store at a very reasonable price - together with delivery it cost a little more than 3 thousand!

[Olga]

Olga, I know what you mean! Also recently bought. Congratulations!

Thank you!

Hello everyone! I read the reviews and bought myself such a slow cooker. This is my first, so I have not yet understood much. I tried to make Norman pork for dinner. It turned out very tasty, but very late. Before that, I had to run to the store for dumplings. I still don't quite understand how to regulate the cooking time.

[Sveta]

Sveta, Did you read the instructions carefully? It is written in quite accessible language. If you don't understand which is unlikely, please describe the problem in more detail.

[MariV]

MariV, thanks for your feedback! Yesterday I couldn’t set the time in the “frying” mode, I didn’t want to set it below 20 minutes. Today it seems to have figured it out. I put the cottage cheese cake on the oven. I'm waiting for the result.

I think the result will not disappoint.

[MariV]

MariV, the bell rang, I open ... the cake is baked, but completely pale on top, in appearance like raw dough: (I put it on for another 10 minutes.

He will be pale. Or does your MV have an upper ten? Pierce with a wooden stick (like in the oven), if it's dry, then the cake is ready.

[RepeShock]

RepeShock, took out a cupcake. What a golden, even, just handsome man he turned out! Now I will not pay attention to the top. Thank you girls! I'm glad! Tomorrow morning I will try to cook porridge for children with a delayed start.

Here is a cupcake I baked in the "Manual" mode. Tasty and dietary. Recommend.

Lean dough cupcake or mini muffins with apple and dried fruit

Hello everybody! Is it really possible to bake an Easter cake in our cartoon? So far I only bake biscuits, I haven't tried yeast dough. Will it be baked?

Of course, it will be baked Here the bread was baked in 37502 (prototype 502): Elena Bo, Suslya, SchuMakher, Gasha

Hello everybody! Is it realistic to bake an Easter cake in our cartoon? So far I only bake biscuits, I haven't tried yeast dough. Will it be baked?

It will bake beautifully! I even put on a metal mold and baked a cake.
The recipe for yeast wheat bread is in the instructions.

how long do you bake? I had precedents when I baked according to the recipe from the attached book and the baked goods did not work (did not bake). To be honest, I regret a little that I did not take a cartoon with a maximum temperature of 180 degrees. 130 seems to me still not enough.

with a maximum temperature of 180 degrees. 130 seems to me still not enough.

Why do you need 180? For baking? It will completely burn out at this temperature. For baking, use 115-130 ° C. They usually bake for 50-80 minutes. These are the average parameters over time. The duration depends on the moisture content of the baked goods.

Well, in the oven at 180 bake. Does not burn, it just turns out faster

You should not compare the temperature in the oven and in the multicooker, in the oven it is the air temperature around the baking, and in the multicooker it is the temperature of the bowl itself.

[varva,]

varva, I fully support Mannochka!
Temperature 180 degrees. put in a slow cooker only to deep-fry! The best baked goods at 120-130 degrees. (Check out the recipe for yesterday's cupcake. Baking on "Manual" at 120.)
Even 130 degrees is a lot of curd dough, it turns out a little fried bottom.
Yeast dough is baked for 50-70 minutes (depending on the amount of ingredients).
Bake "Simplest" bread from the instructions. Everything should work out the first time.

Well, thank you, they reassured me, now my multicooker will suit me by 100 percent, I will train a bun for Easter

Lush baking!