Hand Blender Steba MX 21

[Irina]

Irina, I also read about this technique. Pour milk into metal. capacity up to half. Put on the stove and after 10-15 seconds of heating, lower the blender into it and begin to beat. You should get a strong cappuccino froth. Spoon the foam into a cup.
I haven't tried it myself.

I thought the refrigerator was enough. How much time to freeze? Not to ice? My daughter was promised milk foam for tea and coffee.

So that it freezes a little. But not into ice)

Here in the topic "Milk cocktails for a blender" Zhivchik described the technology cocktail without ice cream

I always freeze for tight foam until the first evenly distributed crystals. I beat with a disc.

Or I freeze the milk completely. And then they thaw and break the pieces of ice with a universal attachment, and then beat them with a disc. In the second case, the main thing is not to frost strongly milk when breaking ice, well, and not to over-freeze too much.

Cappuccino coffee)
The foam is resistant. For 20 minutes it has been worth it - it does not fall off.
Whipped hot milk. For tea and coffee och. worthy.

But my milk does not whip. I took it from the store and 2.5% and 3.5-4.2% get a thin foam, and I rolled my lip into a dense standing foam.

The chefs say that whipping has 2 enemies - temperature and fat.
In my instructions for both the coffee maker and the "beater", it is recommended to take low-fat or low-fat milk. For some reason, it is customary for us to whip up fat milk, although I myself do so often ...

The main thing is not fat and temperature, but the protein content in milk!
Milk of 3.5 fat content with a high protein content is perfectly whipped.

I have not specifically read this topic, but I know for sure - in many instructions for the technique, where milk should be whipped, a note is made that it is necessary to consume milk with a low fat content (without mentioning the protein content) and chilled before whipping.
It's good if milk and fat are whipped, I do it myself. But not all of it fits, and people then wonder why the milk didn't whip.
I think if manufacturers focus on low-fat milk for whipping, then this is hardly a mistake. There will be time - I'll read it, I'll figure it out.

Read, read)
And manufacturers write a lot of things and then it doesn't work.
I "ate the dog" on whipping milk, both hot and cold.
When buying milk, I look exclusively at the protein content.
Most of the protein is contained in Valio 3.3 milk, and the fat content does not matter at all what kind)

[Maria]

Maria. Most of the packages have protein 2.8. Doesn't this work?

At least 2.9 or 3.0
2.9 is in the House in the village with fat 2.5 and 3.2
A 3.0 in Biomax

Masha, thanks. I always paid attention only to fat content. And never protein percentage. Now live a century and die a fool.

Yes, an interesting one too. Only it is not clear anyway - why are reputable firms writing about the fat content?
our Russian everyday life is much more "interesting" than bourgeois.
In many tests on our milk, the percentage of protein indicated on the package is clearly overestimated. For different manufacturers, depending on the specific manufacturer and the time of year, the percentage varies significantly. milk powder is added to a lot of milk in large quantities, after which there will also be no normal whipping.
A mess in the country, a mess in milk. It is only necessary to experimentally calculate the required milk with a normal protein content. Because just the name of the milk or the manufacturer's company can differ significantly from each other from different factories at different times ...
And if the fat content can, in principle, be determined at home, then the protein cannot. This is what the bastards use.

Igor, the milk that I voiced above is whipped very well)

Thank you all very much! I will definitely try ALL the ways! I never bought skim milk, like cottage cheese (I believed that calcium is better absorbed with fat). Be the first to try the hot whisk.

Milk is whipped very well. Big change protein 3.0
I bought now Parmalat 1.8 protein 2.8 and it seems that it will not roll (
In short, I am an experimenter in my soul, I have already tried so much milk!
And the best is Valio protein 3.3 or 3.4. , but it costs 70 rubles)

And the best is Valio protein 3.3 or 3.4. , but it costs 70 rubles)

So this is a whole liter! For coffee you can buy.

Be the first to try the hot whisk.

Just don't overheat 60 * -75 *.

Rather, I didn't get warm. Standing foam did not work out again. Local milk, protein 2.8. Tatyana, in your photo what I need. Please, tell me how much of what milk and approximately how much was whipped (you also have "Shteba"?) In all details

[Irina]

Irina, and how do you hold the blender when whipping?
Is the glass narrow?
It is necessary to drive them slowly up and down, and hold them a little sideways.
The nozzle must be flat.

I whipped in a small bucket with sides, a disc nozzle, though I drove it in different ways and in a circle and up and down. How much time to beat? I noticed that when you whisk the blender it doesn't seem to heat up, I touched it some time after turning it off, but it is so hot, it can be seen that the steel does not dissipate heat well, you can not immediately notice overheating. I went to whip again.

Don't go in a circle !!
Up down, up down and slow !!
And a little sideways!

It is better to beat at the bottom first, and then gently lift it up, therefore slightly down and up again, and the glass, yes, you can (need) tilt slightly

Beat for about a minute, first at the bottom obliquely, then slowly up and down in a glass from a blender. The result is a foam with a thickness of approximately 20% liquid cream. Probably we should try another milk. Can I take a lot of milk (about 100ml)?

No, not much. Milk also triples in volume when whipped.
Has it increased?

Yes, it has increased a little.

Irina,
this time she whipped this milk. At the time of whipping, I did not think about the percentage of protein) This milk has 2.8% protein.
I took a steel ladle, poured 100-130 grams of milk, heated it on the stove until it smoked. Blender Steba. She tilted the ladle a little (because the bottom is wide, and there is little milk), lowered the blender to the bottom and forward. She held it at the bottom, and then slowly lifted it up and above the surface, boiling through the holes. I don’t know how to describe it. The foam is strong. Long did not settle.

Tatiana, thank you: rose: We definitely don't have such milk. We only have a local Kaliningradskoe of several brands (but I'm suspicious, it still seems to me that they are "badyazh": not the same milk as in childhood from bottles or cans), Polish (I don't take it), some "Prostokvashino" and " House in the village "(I did not take it either, because I don't buy UHT). I will try to buy another manufacturer and whip (in the sense of milk).

[Irina]

Irina, Masha correctly wrote that you need to look at the percentage of protein. For whipping, the percentage is 2.8-3.5. The higher the protein percentage, the easier it is to whisk. Milk must not be overheated. If the degree is more than 70, it may not whip at all. When you whip panarella (there the steam heats the milk gradually and creates a whirlwind), you get foam, but you also need to take care not to overheat the milk. And our blender replaces the steam jet.
Buttermilk, Cheerful milkman, people praise Valio.

[Irina]

Irina, for whipping you need to buy exactly a long shelf life.
And for a short time, the milk will not churn. Likewise, milk will not churn from under the cow, but I can't say why)

Masha, we figured out the fact that you need to whip milk with a high protein content. Although it is still unclear why they write about low fat content.
But milk is recommended for good whipping just with a short shelf life, and not with a long one (since it undergoes less heat treatment, which worsens whipping).
Or did I not read the advice very carefully yesterday?

My milk (in the photo above) has a shelf life of 7 days, fat 2.5%, protein 2.8% is perfectly whipped with a mixer. And pannarella too.

[Tatyana]

Tatyana, did you check it? It turns sour in exactly 7 days))
How many I have not bought such 5-7 day milk and nifiga it does not turn sour.
Well, if only in the heat, it may turn sour, but in the refrigerator nope))

It's also a seven-day one. Whipped well. Protein 3.0.
Mash, my milk is quickly leaving me. I don't take much. I didn't leave it on purpose. Even if it is badyazhnoe, it is suitable for foam.

The one on the right was whipped with a mixer.
The one on the left was whipped with a pannellka in a coffee maker.
In both cases, I took 1 mst. milk.
Panarella whipped more abruptly, did not fully enter the glass. A sip left.
The foam is sweetish in taste. Very tender, creamy.

Whipped up cool !! I bought this too today !!
Only 2.5 fat. There was no other, I grabbed the last)

I like Ruzskoe milk. Their him and fermented milk are delicious (yogurt, cottage cheese, cheese .....)

Added Wednesday 23 March 2016 7:52 PM

what is it universal? Cross?

Well, yes, to her.
And the one with just two knives.

I made her a puree soup, right at Stebe. Excellent, better than the puree attachment (disc with holes).
I did the same thing with two knives, I can't remember. I generally like the blender. Already got used to even a screw cord. At first annoying like that.

Here's a double knife
Knife for cutting meat and vegetables
I wonder if you can cut raw meat? Are there blades?

Boiled, maybe I haven't tried raw yet) Knives are similar to knives from a meat grinder in sharpening, only they are thinner.
The instructions say boiled meat, raw fish.

I bought "Valio" in a red box, tomorrow I'll try to beat it. Warm it too? Galina, hello, I'm your countrywoman

[Irina]

Irina, Hi!
And here I have never seen Valio at all. And what to replace? I'll go today to read the composition of milk on all packages!

: hi: Girls, I tried to use attachments to grind raw meat. Did not work out ! But it comes out in the grinder. True, I used raw beef tenderloin. But she's soft. I don’t know how it will work with other parts.

[Natalia]

Natalia, here are thanks for the experiments! It's good to have someone to share and discuss with. Natasha, it didn't upset me. I'm so happy with it.

[Irina]

Irina, Hi!
And here I have never seen Valio at all. And what to replace? I'll go today to read the composition of milk on all packages!

Galya, look Belok !! Must be at least 2.9 or higher. And do not take 1.5 fat, the foam will fall off quickly. Take at least 2.5 fat content))

Hello, I am reporting: the chilled Valio milk whipped better than the warmed milk, but still not to a standing foam. Maybe I beat a little, afraid to ruin the blender? BUT I am very pleased with the blender itself, I made mashed potatoes, great. My "Kenwood" is now idle, "Shteba", in my inexperienced opinion, is easier to maintain, quieter. nozzles are easier to clean and they are made of steel (in "Kenwood" there is a plastic nozzle for puree with a bunch of holes - it is inconvenient to wash).

And we already discussed this - that milk should be chilled before whipping.
And when the milk is prepared for coffee, and therefore it is warmed up during the whipping process, the process itself goes only up to a certain temperature. If overheated, then khana foam.

At what speed do you whisk? At high speed, you must not start at low speeds.

[Irina]

Irina,

chilled me whipped better than warmed up, but still not up to standing foam.

Chilled and frozen milk is whipped for a cocktail.

when milk is prepared for coffee, therefore it is warmed up during the whipping process, then the process itself goes only up to a certain temperature.

For coffee, try whipping the milk in the same way as the whipping process goes with a panarello, cappuccinatore, milk frother. It is the same everywhere: pour chilled milk 100 grams (you can also use cream). Put on gas or electricity. hotplate. Heating begins, and you start whipping at low speed from the bottom. The milk is heated, and you whisk at the same time. Milk cannot be overheated above 60-68 *. I adjusted myself a little differently. I warm the milk until it smokes, remove it from the stove (I have sockets far away) and begin to beat, tilting the ladle, slightly towards myself and to the side. Begin to beat from the bottom at a low speed, then raise the blender to such a sound (how to say I don't know more precisely) squish-squish and go directly to the second Turbo button.
You need to get used to it.
You can also try this technique. If there is a microwave. Pour the milk into a suitable container. So that it is not wide and the blender comes in. Warm milk for 1 minute (I have 800). Milk should not overheat. Lower your finger there gently (if there is no temperature probe); it should be hot, but not burn yourself. And then start whipping from the bottom up slowly and switch to Turbo. It is necessary to create a vortex of milk in the vessel so that it spins at high speed, and a funnel is obtained in the center.

This is the way from the microwave. Milk poured about half a glass, after beating with top. Excellent for cappuccino.

And for some reason, for some reason, only the "turbo" button works with this nozzle (I already decided that the button with speeds only works with the whisk, but I haven't reached it yet), so I always beat it on it, but exactly following all your recommendations (I don’t even have a vague idea of ​​how coffee machines and other frothers work) I took the microwave to work, I’m not at home.