Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco

You can, just like that, only in the cartoon.







Or with an enzyme, I did something like this, only at 35 ° it did not work for me, at 38 ° it did. and after cutting the clot, keep it heated, at 70 °, for 1.5-2 hours and I periodically went up, removed the serum with a cup and stirred it. Then, when it cooled down a little, I put the cheese grain in a mold (without gauze), on top of a lid or saucer and a small load in the form of a jar of water and put this structure in the refrigerator until morning.

Girls, Good night!
Is there any whey for cheese? In our store I saw whey in tetra packets, can I use it to make cheese?

Or what can be replaced? I really want this cheese))) I think it will be very problematic to find enzymes here.

[Enchanted]

Enchanted, so the serum in the bags is the usual serum)
Of course you can use.

Thank you Maria

Or what can be replaced?

Just kefir

[vernisag]

vernisag, and you could not prepare such a wonderful cheese recipe separately for our Shteba? please, I would like to detail about kefir too .. and so that such an important recipe is not lost in the subject ..

I can only now make another, from 4 liters of milk, so that the head of cheese would be prettier, more And I will take a picture of the whole process

[vernisag]

vernisag, Thank you! And do you need to heat its kefir as well as whey and pour it into milk?

It seems to me that it is not necessary to warm it up and it will get warm like that, and I think the temperature of 80 ° will be enough. The main thing is to find for yourself something that will help the rapid coagulation of milk. Vinegar and citric acid are added, but I somehow don't like it, more naturally it's whey, kefir, sour cream ... Only not fresh, but already sour, three days old is better.

[vernisag]

vernisag, thanks, I will wait then recipe)))))
and I also once read some kind of calcium chloride, or something added to ferment milk - it seems like more cheese comes out ...

[julia_bb]

julia_bbAnd what delicious - you would try it, yes with poppy seeds! His son smeared it with soft cheese and ate it with tea! I want to try baking with buckwheat flour the other day according to the same recipe. Interesting to me ... I love the taste of buckwheat flour in cookies, in pies .. I will share later)))

Girls, can I have a cheese recipe for Steba? I just bought 6 liters of milk and 2 liters of whey. I want to do it today. How is everything correct and in what quantities to fill in and what temperature to set? Is my milk 2.2% good? It was just that there was a discount on him in the store, so I grabbed it)))

I really wanted to make at once from the whole amount of milk in a large saucepan, but I was in 2 stores and I could not buy a thermometer. Here's how to be?

If possible, step by step. And then I will try the temperature regime for the first time in Shteba.

Help! Pliz!
She did not wait for an answer, she poured all the milk into a large saucepan, heated it until a haze appeared. Separately heated the serum to a hot state. I added it gradually to milk, but it does not want to curl in any way

Quickly answer someone, should you continue to heat the milk, or turn it off and wait?

[Enchanted]

Enchanted, we had a cheese recipe on the forum. Adyghe, if I am not mistaken,
In the search, type))
There it is fermented with whey)

Girls, can I have a cheese recipe

Here, I found, Mannochka laid out the recipe


Paneer (homemade cheese without eggs) (Manna)

[vernisag]

vernisag, MasinenThank you girls!
I already did and put the cheese under pressure in the refrigerator. The question is about the remaining serum, I have almost 5 liters of it, I poured the rest. I want to put it in the refrigerator.I know what can be frozen. Can this whey be reused for cheese making in the future?

Can this whey be reused for cheese making in the future?

Sure you may
I also have 2.5 liters of whey in the refrigerator, what can I do with it
I baked bread on whey yesterday. The cheese is already over again ...
I will buy farm milk and still cook.
And I'll probably take baths with serum ...

Girls!!! help me please!! what should I do now - I cooked the jam in a staff and went away for a couple of minutes, and it ran away (((
and flowed out into the bowl a little, and from there somewhere down and a puddle poured out from under the bottom .. is that now - that's it? or somehow you can wash my stem ((((how to open it?
very upset (

[kavmins]

kavmins, just unscrew the bottom.
Ento jam is bad, schA it will stick there.

and there is also electronics inside .. can it be covered now? .. ((
that's what jerked me to cook this jam

Maybe or maybe not, depending on where the jam is.

right now, I'll see it cool .. and how is the bottom unscrewed? Are there any screws on the bottom or inside of the bowl?

[kavmins]

kavmins, honestly I do not know. I have never unscrewed it, most likely it should be downstairs.

unscrewed .... below there is an entrance .. there was jam only on the outer plate a little, inside where the wires were dry everything ..................... ... but it’s scary to untwist it further - after all, you’ll collect the figs as it was .. they tried to unscrew one screw of the case - so he doesn’t really want to twist back ... you can see some disposable screws))) .... okay ... I'll rub the bowl again - the rest can burn out gradually by itself, where you can't crawl (
the main thing is not to get into the electronics block, one girl from another forum got water like this - the block was covered immediately ...

[kavmins]

kavmins, somehow the compote ran away when I opened it ahead of time, and the bowl was drawn to the edge. I was also scared then.)) But somehow it worked out - the main electronics seem to be on the side, and not at the bottom. It seems that such excesses were foreseen in advance - under the heater in the very center there is a hole where all unnecessary flows out. I have Shteba standing in his corner all the time, recently moved it to wash it and again found some kind of brownish, thick, half-dried puddle. But kill me I will not remember what could have escaped me.

If you look into the Shteba from below at a bright light, then through the slits of the grating it shines through from the side - the hole is there.

[Bijou]

Bijou, that's for sure .. when they untwisted - there was a hole in the middle ..))) this is so correctly provided ... eh!)))
a little relieved from the heart ..) I was so worried here ...
the jam was still very liquid, almost like sweet juice, there was not enough sugar - I just started to cook it, it flowed well)))

[kavmins]

kavmins, yeah, we wrote to you almost at once.
Well, good. I, too, rubbed everything with flagella made of wet wipes from above under the disk, where I got it out, and left it open for a day to dry. The main thing is not to turn on the wet one, remember how it is with recessed phones - rather, pull out the battery and dry it thoroughly before the next turn on.)

[Bijou]

Bijou, Masinen Thank you very much for your advice and support !!!!!

Girls! Help to cook semolina porridge, please, it doesn't work out in any way: it is liquid, then thick, then it will burn. Share your experience

[katerina2]

katerina2, no, well, liquid / thick it depends on your usual proportions. Everyone has their own. I have three tablespoons of sugar for a carton of milk, a drop of salt and a slightly incomplete yoghurt glass (125 ml) of cereal. I haven't cooked in Shteba for a long time, so I won't say exactly the pressure, but I suspect it's 0.7, although not a fact.

Pour out the milk, put in the salt-sugar, set it for one minute, turn it on. If you have time to be nearby, then don't cover it yet and wait for the milk to warm up. Then add the cereal, stir it several times so that it does not crumble, close the lid when steam appears above the surface. The pressure cooker will very quickly fasten the valve and, when turned off, let the valve lower itself.

If there is no time, then we drink everything at once, we shake it well and fasten the lid. But the variability of the result may be wider.)))

The porridge turns out to be airy, it looks a lot like custard or milk jelly. If it doesn't burn, of course.

I have not tried to cook with a delay. But I can add - this porridge is the most stable in a cold cartoon. That is, I strongly advise not to heat milk in any other program and turn on the working Porridge on the already warm contents.

For the sake of interest I was bothering with semolina, but for a long time, little remained in my memory - as soon as the porridge began to turn out, I immediately lost interest in it and now I cook it quickly on the stove.

and now I cook quickly on the stove.

I also think it's better to cook semolina on the stove, it's a matter of a minute.

So we discussed on the forum that semolina should be cooked for at least 20-30 minutes, I don't remember exactly

Turkey soup with homemade noodles (Steba pressure cooker) (Masinen)

Yes, no, without pressure for 20 minutes, Admin-Tatiana did a review on this topic (I don't remember where) she wrote there that quickly cooked porridge is harmful to the stomach, since the swelling of cereals should occur during cooking, and not in the stomach .. .. I don't remember exactly, but the meaning is like this
But there is a recipe with explanations


Semolina in Oursson processor (Admin)

Thank you all for the advice, I will try.

I am completely sad that something with the lid or with the ring has ceased to hold, as the pressure builds up, steam pours and hiss from under the lid, then slowly poison, but there is pressure in the saucepan, the lid does not open.
Damn what to do?
Are the covers sold separately? And the rings?

[Lerele]

Lerele,
In ComFort-Max they definitely sell both, but this is in Moscow

[Antonovka]

Antonovka, but then I'll write straight to the headquarters, if I don't find it here, I'll beg them. But in extreme cases, your sister will go from you, not from Moscow, but you can also buy it online.

[Lerele]

Lerele,
Let it work out

[Antonovka]

Antonovka,

[Lerele]

Lerele, try to change the ring.
Find from another SV on the Amazon.

Everything has already been decided, they will send me a cover from Shteba
All the same, it seems to me that it’s not about the ring, I’ve already tried it from Brand, hisses ...

Ladies !! Thanks for the experience
I myself was so upset about something, I have a workhorse, she does everything and works every day, especially now, when it's hot, I will definitely not do anything on the stove.
Thanks S-t for your concern !!!!

steam comes down from under the lid and hisses, then slowly poison, but there is pressure in the saucepan, the lid does not open.

Check how both nuts are tightened on the bottom of the cover. They should be tightly wound.

[Linadoc]

Linadoc, I will check, thanks !!! Maybe it's true of them, but it's so offensive, and the milk ran away, then washed everything, today water from the beans.

Girls! I appeal to everyone who sees me!)))) I urgently need to cook small ringlets of a red fish. I want it in foil with tomato, spices, cheese, onion - that is, I wrap each piece separately with my sweets. : oops: And what mode. Put some water on the grate for steam and some water down? And the temperature, and the time? Tell me how we cook in Shtebe in foil - how long does it take? ... I have done steaming on the wire rack before. I would like to be in foil. I'm waiting for help! Pliiiz!

And if just on porridge, like baking? or on a fish, just a little water to set pressure? (but theoretically I did it myself in foil only in polaris on baked goods, but did not try it in the staff)

[Irina. A]

Irina. A, Zdrst! Thank you for responding ... So I think - put water on the grate, and water down - what will be the difference then from "a couple". And how did you do - right to the bottom of the bowl ?. I found a similar recipe from Tanyulya. But in another cartoon. And there it somehow does not sharpen - WHERE did she put the fish in the foil? To the bottom or to the grate !? That is the question?

[mamusi]

mamusi, in the polaris I just put it on the bottom, judged, this is baking, it means almost like in the oven, my friend did it in the airfryer, almost the same, fish, tomato and something else, portioned in foil, she also liked it (I would try on porridge, with a pressure of 0.3,) can wait, what will experienced users advise? (so that for sure the products do not spoil)

In short ... I decided so ... right now, I’ll probably go .. I will wrap everything I wanted and how I wanted ... and then ...as Irina advises on "Kasha" I will try .... I will put the packages of foil on the bottom of the stainless steel bowl ... maybe a drop of half a glass of water ... Trying is not torture. There are no answers yet ... help has not come yet ... but time is running out! I'll wait ... and at the same time squint at the screen of the tablet ... Thanks to everyone who can help!