Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Bought, we're taking

[Thumbelina]

Thumbelina, Congratulations !!!

[Mandraik Ludmila]

Mandraik LudmilaWhen buying, I look at the date, I do not take it in small stores with low traffic, where there is a warehouse.
Hypermarkers, as a rule, do not have their own warehouses, they sell from wheels, what is in the hall is a warehouse, but they also have non-running positions, for example, cz flour.

the quality of flour has dropped noticeably over the past three years

Luda, I agree. I haven’t baked for three years (I’ve only had HP for two years), but over the last year I noticed.

Bought, we're taking

Congratulations. We are waiting for the first bread

My husband is omnivorous, well, almost, and the more garlic and cheese the better, and he loves this salt to "shake". This year I have done all sorts of different recipes for Admin, so he doesn't use ordinary salt now, and I can only cook porridge and baked goods with ordinary salt, everything else is my own, salt with additives from his garden

I envy you, Luda! Mine eats very "selectively! Meat (preferably in a piece), fish ~ very large and good (only seafood.) Boiled or fried potatoes. Whole vegetables ..."

So that I can see what I am eating ...

Rice, fruits. Delicious pies.

... No casseroles "from the leftovers", no Olivier and other crap-like salads with mayonnaise "under a cheese crust", as you aunts like to bake ...

Well, he doesn't eat anything like that, navy pasta ~ fi ~ they bored him at work
Bread!!! Just Bread ... JUST Bread !!! It should be.
And no spices, except for salt and black pepper. All!
I also made different salts from Admin, I eat when I am alone at home ~ now they are enough for me for 20 years!

[Thumbelina]

Thumbelina, Congratulations! Will you stove right away?
sazalexter, we have a private small shop bringing in small batches, it happens that you have to order missing items. Until there was not a single puncture, I have been buying for more than three years, since I began to bake bread myself. And now, the owners say the turnover has grown in general, the people are baking in full. And in our Magnet everything is stored in a common storage and flour and vegetables, and vegetables there are like that. I take bulk products only in moisture-proof packaging. I do not like Magnet



Ritochka, and mine is complaining, she hasn’t eaten pasta like a navy, she doesn’t remember how much. And mayonnaise is our FSE with bread, soup, whatever, but of course I do it myself with a bunch of greens. Sometimes I have to do pasta and sausages at the request of the "public", otherwise I simply don't cook with our forum, I just don't have time, I want to do so many things, but who is there? Well, not for me, so my husband takes the rap

[Mandraik Ludmila]

An urgent question! I've been making cottage cheese myself for about 30 years already ... I've never come across such a thing. Today I dug up the cottage cheese, everything is as usual, delicious, whey both in color and appearance as always. But SHE LIKE KISEL stretches!
Who knows what it is? Why? Can I put it in the dough ...



Mandraik Ludmila, Lyudaaaa, I trust in you, help! What's with my serum?

[Ritochka]

Ritochka, This should be asked in another topic. I don't know if there is such a general topic about sour milk on the forum
How jelly is already other bacteria, and it is not known ... suddenly they are not useful and even harmful

[Waist]

Waist, Natasha, I asked in the topic about cottage cheese ...
But yours too relatives, I ask ... then delete this post, okay?
But suddenly, who knows ... I'll pour it out and throw it away, it's not a problem, but maybe it will turn out like this more than once, even if it's okay for a dog?

Here's what I noticed: If sour milk is like jelly (kefir, for example, it happens like that), then any baked goods turn out to be rubber, and if sour milk is normal (yogurt), then the baked goods are loose and tender.



Rita, let your question hang while you are suddenly "rescued" here. Then I'll clean up of course

This is what long-term communication in a good company makes - then you worry like for close friends, relatives, children ...

That's what I found ... I'm rummaging in the Internet ...

not a milk technologist, but faced a similar problem. She worked as a livestock technician on a farm where cheese was cooked.Periodically, too, the whey stretched like jelly. I could not determine the exact reason. I put milk from different cows on sourness in a separate jar and looked: the fattier the milk, the longer it sours. In a cow that was treated for endometritis, the serum lasted. It also lasted for 2 cows who came to hunt in a couple of days. Another reason was that sometimes the milk was heated very quickly ... in general, no matter how I tried to track it, I could not find the cause. The laboratory did not find any problems in milk either ...

Rita, well, I think that these are different bacteria in different ways affect the sourness and consistency.

Judging by the quote you found, it also depends on the health of the cow, and on what it was treated with.

Rita,

I don’t remember where and what exactly, but what about the bacterial starter cultures for sour milk was in the text, perhaps in this thread
Sour milk, yogurt, acidophilus, kefir, kumis and other lactic acid products

Ritochka, she spontaneously pour



Ritochka and cottage cheese are better in hot processing, something went wrong

People, but how could she ... how?
I did that as always ...
Vme, as always, in the cartoon, I poured mlloko and a little kefir, left it on the Yoghurt for souring. The result is an excellent dense mass. Then I turned on the Heating for an hour ... the serum was gone. I see. It cooled down and I began to strain ... everything is as usual, the view and smell are excellent.
I'm thinking ... can you Overheat?



Yes, I don’t understand what kind of trick I’m reading on the Internet, but I don’t see a specific reason ... as if milk with something ... starch ?. Glycerol?...

Well, I had this when the milk completely stood still, spoils, here maybe the original product was not very there casein begins to be produced, under certain conditions of write-off, and from it in the tsarist army they made buttons



I'm from the phone, my T9 is fooling

I envy, Luda! Mine eats very selectively! Meat (preferably in chunks), fish ~ very large and good (only seafood.) Boiled or fried potatoes. Whole vegetables ..

Lucky guy. Mine never once asked what dishes I like.
He only asks - ### will you be? - Well, where am I going! There is no other.
Because what I want, I cook myself. Then I share. They eat, well, of course. But I have not yet observed any attempts to learn from experience.

Lucky guy. Mine never once asked what dishes I like.
He only asks - ### will you be? - Well, where am I going! There is no other.
Because what I want, I cook myself. Then I share. They eat, well, of course.

And I ask, mine answers that you cook, then I will, when I have not eaten, I want something, I will cook it myself

if I want something, I'll cook it myself

Right!)
I do not complain about my husband, he cooks well too, knows how. It's just a man like that. Likes simple food, but does not eat everything. I don't know if it's clear. All his products occupy some "definite place" and he cannot move them to the "other"!
Doesn't like experiments in food. He does not like to eat up the remains. He doesn't like overly loaded, multi-component dishes. I bake the Pies I like. I try to do everything as he wants, the work is hard. I want to pamper him.

Yes, Ritochka, I want to pamper my loved ones. And the husband's main requirement is soup, and bread for the soup, preferably rye

And here I am sinning for Overheating .. although I myself was scared of ANY bacteria, I still tend to overheat. Milk and sour cream are the same, bought many times. This time I set the Yogurt mode. And it stood for a long time. And I sin on him. I will, as before, sour at room temperature.
And for curling, already set the Heating.

[Rita]

But I'm sinning for Overheating ..

Rita, and you do everything as you usually do, and completely repeat the technology by which the slime turned out to exclude dependence on the quality of the primary product. Well, if you need it, of course.
And, if you still use what turned out to be jelly, pay attention to the result in baking, is there a difference in taste and structure

do everything as you usually do and repeat the entire technology

Natasha, yes, absolutely!
Serum in the refrigerator. The curd is suspended and dug out further. I want drier. It smells amazing. Delicate texture ...

[Rita]

Rita, I am not an expert, I will tell you what I know about this problem. This is "sick" milk. The so-called "slimy milk", this happens if the animal receives yeast supplements and the cows are also extremely sensitive to changes in the diet, it happens that something has been drastically changed in the feeding regime - then it's okay.
And there is a bad case - a pathogenic disease, or infection of milk by microorganisms during milk processing.

Against this phenomenon should be applied pasteurization milk before further processing.

Some bacteria are safe and even specially used, but some may be pathogenic, that is, dangerous.
Which bacteria in specific cases can only be established in the laboratory.

And if you want to read about the culprit microbes, then
🔗

Summary
This thing occurs when acidity builds up; caused by some lactic acid streptococci and rods, which have the ability to form mucus when fermented milk with the formation of a viscous clot.
It can be absolutely safe, or it can be very pathogenic.
You cannot drink milk-whey and so on in its raw form. Need a good heat treatment for high temperatures
Good high heat treatment of such milk will kill harmful microorganisms. And then you can continue to cook cheese



Ah .. just thought. Rita, you should now process the dishes and cooking area with hot steam at least. You never know what. Maybe it's there and these bacteria are good, but maybe not. For every fireman, so that you do not live and then re-contaminate your products.

[mamusi]

mamusi, Rit, I read somewhere at Admin that jelly-like whey is characteristic for undercooked cottage cheese.

... just thought. Rita, now you have to process the dishes and cooking area with hot steam at least. You never know what. Maybe it's there and these bacteria are good, but maybe not. For every fireman, so that you do not live and then re-contaminate your products.

Don't panic !!! ..

Lena, firstly, cottage cheese is prepared literally every day or two ... in the same multicooker, which is just processed by boiling water in it and cooking porridge in water, washing a removable lid in hot water ... This has not happened before ... I’m not a hotbed here.
Second: it is unlikely that sick cows can affect PASTEURIZED milk from the store.
No way. Then people who drink it raw would already be infected en masse ...
I've read a lot about all this. My husband and I sat down yesterday ... judged, ordered. Microbiology, again, we both had at the institute (by first education ~ where we met)
... In short ... all lights out, don't panic. The process was overlooked by me when I left the milk for a long time first on the Yogurt program ~ 8 hours, and then turned on the Heating 70 *. The cottage cheese itself turned out to be wonderful! There are creamy, slightly soft lumps. The taste and smell are traditionally ~ delicious. With pathogenic bacteria, the taste of cottage cheese ALWAYS changes, for example sugary-sweetish, bitter or smelling of fruit ... But this is not the case!
But the serum is thick and stringy. I will not use it. The whey is full in cold storage anyway.
I don't think there is any contamination here. Just a violation of the temperature regime. The bacteria are also sensitive to this and create snotty in yoghurts and curdled milk.

[mamusi]

mamusi, yes, Rit, you write everything right.

mamusi, yes, Rit, you write everything right.

Sveta, girls, I’m still going to Tanya-Admin to confer, I’m just wondering ... And, of course, I’ll track the whole process again. I'll have to ~ change the milk. Perhaps they add some kind of antibiotic, bastards ...

[mamusi]

mamusi, with an antibiotic, yogurt would simply not work.

yogurt just wouldn't come out

I don't have yogurt ... just added kefir to the milk and left to sour ... for cottage cheese. Kefir ones still work, even if there was an antibiotic in the milk. And here "at the junction of interests" different "miracles" may turn out
Yes, it's not scary ...I have already bought milk in bags, which I love the most Whole Anapa pasteurized.

Remove Natasha later

I went to the store (early in the morning), while everyone was asleep, I twisted my leg, it was simple from scratch, it hurt so much, I sat down on the bardyur right there, I just couldn't walk, well, after 5-10 minutes it became easier, I got there, I look at my leg at home. , fingers move, the leg turns, it hurts to step, it's so insulting, tomorrow they wanted to go to Auchan, the child has a DR in a week, I need to bribe something for the holiday, my husband can of course go himself, but I wanted to, at least cry.

[Svetlana]

Svetlana,

urgently into injury! I had this, many years ago, there was a ligament tear. And then you need to understand what exactly to use a tightening bandage or plaster in general, they put a plaster cast on me, then there were no modern fixing rigid forms

[Mandraik Ludmila]

Mandraik Ludmila,

I also had it many times, clumsy, what can I say, urgently into injury - this is if there is a fracture, but I don't have a fracture, if it doesn't get better tomorrow, then I'll go and check, now in any case I can't go.

[Svetlana]

Svetlana,

Tear-rupture of a ligament is not ice, sometimes an operation is performed for ruptures. Take care of yourself!

Tonight Panasik baked rye bread, like the Westphalian one according to Elena Bo's recipe. But I do not have Extra-R, I added liquid malt, and as I usually do with honey, coriander and caraway seeds. I did not change the shoulder blade to "rye". It turned out to be heavy, wet.

Good bread, but there is no limit to perfection! What made me happy that this time I put everything down and went to bed and everything happened by itself, with rye this is my first time!

no Extra-R

You can add vinegar, preferably natural. This additive gives the bread sourness.

[Svetlana]

add vinegar, preferably natural

yeah, Svetlana, I will add apple cider vinegar the next time, now I have sour birch sap, I knock the leftovers, the birch leaves have finally been thrown away and the juice has become cloudy, and soon it will completely stop flowing out, we have already drowned out the "wells".

rye bread according to the Westphalian recipe by Elena Bo

I baked it too. I have no Extra-R. There is not enough sour. Need vinegar.
This recipe served as a basis for me to bake 100% rye bread with various additives.

[Svetochka]

Svetochka, I liked it the same, especially that I fell asleep and forgot (fell asleep). Now I'll try to add vinegar the next time, because somewhere it was written about it, I even read it, but last night, everything went out of my head, I had enough strength: open the recipe, measure, pour, turn on and fall to sleep

[Buttercup]

Buttercup, I was still satisfied with a small loaf for this recipe

I was still satisfied with a small loaf for this recipe

Exactly, Svetochka, we will even eat this little loaf for almost a week.I love this bread, but I’m already used to it, I don’t eat it, but my husband’s have to finish the pies, then pizza, here’s the bread and slowly leaves

[Sedne]

Sedne, Sveta.

Are you in Moscow, what are the problems? Wait for 7-8 hours today, when all polyclinics are already closed and call 03- find out the traumatologist on duty and go there today with a policy and snils, a passport.
They will immediately make an x-ray and recommend a therapeutic drug.
What to risk and wait the night?
Drive as if in acute pain. And you don't have to wait quickly and no doctors.
Do not be shy. 10-15 minutes for you for Moscow, a small cost

Rita.

The souring of mucus clots is caused by bacteria. This is not some kind of physical process. This is not a temperature and not a mode and so on. So the infection happened after pasteurization in the store there, at the factory .. fig knows how, but something either got there later, or there are some additives in the milk. Maybe the container was unclean ..
It's your health - that's why I'm worried. Without good heat treatment, it is dangerous to consume this mucus
You know, I may be an alarmist .. but a careful one .. you know. It's better for me to play it safe

[Sveta]

better to play it safe

Lenus, I'm already baking cheesecakes. I poured out the serum. Another is full in the house. The taste of the curd itself is excellent. The heat treatment is already underway, my general !!!




Sveta, I support Lenina's idea!
And if you call an ambulance !? Can I?

not..

an ambulance with such swears will come that more nerves will go away. But it's easy to come to a traumatologist. I do this so as not to take coupons, and not to take time off from work. I quickly went to the duty room at night, found out that it was not fatal, and went on to work in the morning.
Immediately and ultrasound, and X-ray. And in the clinic the whole day will go away.

Lena is talking about it !!! And there's nothing to pull!

an ambulance with such swears will arrive,

Lena,

some kind of strange ambulance you have, now the doctors are all so polite that I’m just surprised, this winter I had to talk, I was completely stunned, not a penny of money, everything is according to the policy and a complete examination of the body, in 2-3 weeks, the doctors are all so attentive and polite, and the ambulance arrived even without a policy, the son forgot to change, they gave him an ECG.

Luda,

unfortunately, since last year, I have had a lot to do with hospitals. And with ambulances too. We shouldn't call them for "nonsense". First, it will take about three hours. And secondly, then they will still be sent to the clinic and will make them feel that they should not have been called.
But seriously, then I can't say anything. Also polite.
The beginning of professionalism, the grandmother said in two. Who will come.

When I was personally brought in poor condition, I was examined and operated on for free and completely quickly and, in general, many thanks to the surgeon. Everything was at the highest and humane level.
But it was impossible to do everything right away and after resuscitation was sent to the department. The department has a completely different calico. There is nothing to do without money at all. There will be only droppers. And if a planned operation, then the same story. Otherwise, I do not advise you to experiment.
This is with me. And, unfortunately, I ran around the hospitals with my relatives.
Everyone has their own experience. I have neither good nor bad. It was different. But .. I would be careful not to go to the hospital for a long time without money.

[Lena]

Lena,

yes, I admit it, in many ways, how lucky ..

Girls, please help me understand the instructions.
Yeast -B and R do not understand for the first program?
I use Saf the moment, how many should I put?

[Thumbelina]

Thumbelina, B - normal R - accelerated

Correctly I understand that for programs 01 one teaspoon, and for program 03 2 hours. Spoons for a 450 loaf?

[Olga]

Olga, Yes