Bread maker LG HB-2001BY (with functions of yoghurt and butter)

If someone wants to write flaws ... I can ... but they have already been indicated here .. and they, fortunately, are the only ones:
1. No handle for the yogurt fermentation bucket is not convenient to get out (in principle, it can be easily fixed, but I didn't ... why?)
2. The glass is really narrow and without handles .... BUT ... its volume completely coincides with the volume of a Soviet round glass glass like this ... use it ... Anyway there should be two of them ... Because the first one goes to the stove liquid, and the second is flour ... and it sticks to a wet glass ...
That's all I could think of myself ... Reading other reviews on the noise level, on the burnt sides, etc. - these are not even flowers ... but a green seating)))

Well, as for dry yeast and excess weight, I agree ... And in general about yeast ...

And I do this:
First, I pour flour into the sieve with a measuring cup, and then measure the liquid. I pour it into a bucket, sift the flour and add it there.

: girl_claping: Girls, I'm with you too. But I have LG3001.
Unfortunately, such a model is practically not present on the forum. But there is you and I am glad to join you.

As I understand it, there is all the difference between our sisters: you have a viewing window - I have an automated compartment for additives.
I only had a stove for 10 days, I baked bread 4 times, 1 time according to the main recipe. Everything worked out great. I chose 700 grams of weight.
Then I tried a 700-gram "Frenchie" - the khebushek turned out to be somewhat dense.
For the first time, instead of milk powder, I put 50% of the milk norm from a bag of 3.2% fat. Perhaps it was the presence of milk that gave an excellent result.
The stirring paddle was not left in the bread. And she stayed in French. I explained this by adding a plum to the main loeb. oil.
Let's see if further exploitation confirms this.

Actually, I bought this stove because of the possibilities of making jam and butter.
Firstly, it is boring to stand at the stove and make sure that the jam or jam does not burn to the dishes. , Secondly - you don't need to stand at the stove at all.

And, of course, cooking butter!
Because what we buy in the store can hardly be called oil.
Of course, like any beginner, I need your advice and tips.
After reading almost everything you have written, I learned a lot from the tips for cooking butter.
Here are the questions I would like to get answers to:

1. Is it possible to interrupt the process prematurely, how to do it and how will these forced shutdowns affect the stove itself?
2. What is market cream?
They brought me 3 liters of milk. It settled overnight and there was about 0.75 l of cream.
3. Further, the instructions indicate: pour 1 glass of cream. Can I have 2?
Who tried it?

And jam. I was very alarmed by the message that when making jam, the contents are sprayed over the insides of the stove. Has anyone tried to cover the top of the container in some way? For example with foil?

I would be very grateful if someone wants to answer me and help me with tips in my endeavor.

: girl_claping: Girls, I'm with you too. But I have LG3001.
Unfortunately, such a model is practically not present on the forum. But there is you and I am glad to join you.

I have 3002, the same, the only difference is in the case, I have a metal one.
And jam. I was very alarmed by the message that when making jam, the contents are sprayed over the insides of the stove. Has anyone tried to cover the top of the container in some way? For example with foil?

I made strawberry, currant and apple jam, the inside of the stove remained clean, only the lid spattered a little with strawberry, but it was easily washed off.

Girls, I have a question about Easter cake, it turns out delicious, it rises well, only even on the "light crust" mode it turns out well fried, what could be the matter? Can butter put less butter? Prescription 6 tbsp. spoons.

Good afternoon everyone!
Finished experiments on Darnitsa bread for our bread machine. I realized that without the leaven, the "sourness" that I wanted to achieve, I wouldn't get it. I put the "eternal" leaven, and then I caught sight of the Viki recipe ... in general I prepared ... what I needed ... even the song in my head started spinning "we dance, today we are dancing ........ . and forget about everything. " The whole family drank bread in a day. I advise. Photos and recipe here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100332.0

Yesterday I made butter for the first time. The mother-in-law bought fatty market cream, I took a cup (you know, those with names are not small), 300-350 ml fit. it turned out a lot - weighed it together with a plastic mold - exactly 300 grams (a mold weighs up to 50 grams), just a little buttermilk. She beat the butter for 15 minutes, then another 10 and 2-3 minutes. just stopped hp. The oil is beautiful, light yellow and already sweet (I did not put salt)

Yesterday I made butter for the first time. My mother-in-law bought fatty market cream, I took a cup (you know, those with names are not small), 300-350 ml fit. it turned out a lot - weighed it together with a plastic mold - exactly 300 grams (a mold weighs up to 50 grams), just a little buttermilk. She beat the butter for 15 minutes, then another 10 and 2-3 minutes. just stopped hp. The oil is beautiful, light yellow and already sweet (I did not put salt)

Separated cream?
Whipped in a bread maker?

Separated cream?
Whipped in a bread maker?

at the expense of the separated ones do not know - bazaar heavy cream, a spoon costs
whipped in hp, only time for a total of 30 minutes
that's how much oil came out 🔗

And here's what happened to me:

On Sunday, they brought me a 3-liter can of milk from the village.
The milk stood in the cold overnight, on Monday morning I carefully skimmed the cream. I took a half-liter can. It could have been more, there was about a finger and a half of cream in the can.
This cream stood in my refrigerator until yesterday evening. All day flipping through the page on the forum - how to make homemade butter.
I learned a lot. It turns out it's not that difficult. But all the same, I was not sure that everything would work out. By the evening "the desire to try has matured.
I opened the "native" Pechkin book with recipes, read it and did it like this:
A glass of cream collected from milk was poured into a blender (Glass).
Turned on for about 30 seconds! To whip into a foam. After about twenty-five seconds, I feel the hood "slows down". She turned it off, opened the lid, and there was milk gruel. I scooped up this gruel in the HP, closed it with a lid and started the program.
In five minutes !!!!!! I heard something splashing in the HP. Curiosity got the better, and I looked inside. There was no limit to my surprise. There was a very decent piece of butter on the wall of the HP, and milky liquid splashed below.
That's all.
Disconnected HP, pulled out the container. I scraped out the oil. And she repeated the process, since half of the cream remained in the can.
The whole process was repeated:
30 sec in bder and 5 min in HP.
All the liquid residue was poured back into the same jar.
She rinsed the oil in a bowl, then collected it with a spoon in a small container and began to knead it. Water was released, drained, and so on.
I tried what I had left after the butter - it tasted like ordinary milk. I put it in the refrigerator. I tried it in the morning, It feels like grains are floating there.
Perhaps these are oil residues. Perhaps, if I had not interrupted the process so early, these grains would have settled on the walls of the HP. But I was not upset. I will use this remainder in new bread. I will try not to add oil.
HERE is the process. Very fast. Not expected.

Good afternoon everyone!
Finished experiments on Darnitsa bread for our bread machine. I realized that without the leaven, the "sourness" that I wanted to achieve, I wouldn't get it. I put the "eternal" leaven, and then I caught sight of the Viki recipe ... in general I prepared ... what I needed ... even the song in my head started spinning "we dance, today we are dancing with you ........ . and forget about everything. " The whole family drank bread in a day. I advise. Photos and recipe here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100332.0

What does "eternal leaven" mean
where did you get the recipe?

Good day.
here in this forum thread about "eternal" leaven written. This one is in my fridge right now, resting.
And yesterday he did Darnitsky, so he put (new) leaven only for a day (it was on the battery) ... the taste did not change from this, the same "sourness" ... and the same yummy. And now I'm thinking whether it's worth bothering with the sourdough according to that recipe or using a one-day one.

Hello!
I made yogurt yesterday from 1.5% milk. It turned out to be quite thick and tasty!

In fact, oil is very easy to make, I would not choose this oven just for the sake of this function. I have vague doubts that any other stove will produce oil, too, if you try.

Whipped cream is much more difficult to make. When I take village cream, no matter how much I tried to whip it with a blender, I always got butter. And very quickly, in 2-3 minutes. Its butter, really delicious.

After much thought and study of various models, I chose LG HB-2001BY. Before that, I rented LG HB-202BSE from my mother, proved to my husband that I would not give up baking bread after the fifth time. Take to your company.

I am reporting. My first bread in this white bread maker.
Class.

[k7s7a7]

k7s7a7, very beautiful
and I made honey-mustard

🔗

[Irsena]

Urrrrra, I am also with you now, I read your comments and DECIDED !!! I ordered my beauty in the internet and for a week now she makes me happy, everything worked out the first time, only at the first tip it sank a little, but now such handsome men fly out, onion bread conquered me at all, such a huge, magnificent handsome man, I also added powder to it dry broth, while reducing a little salt, set it on the timer, woke up in the morning and such bliss covered me ...... weekend, soft bed and STUNNING SMELL OF BREAD !!! It's just some kind of little paradise)))) I already handed a loaf to my relatives for a sample, even a capricious aunt praised me))) Of course I took a picture, but my son is in the hospital, and I myself do not know how to insert them, so I will brag a little later. I have exactly the same as Irsena, so probably not worth it. The question arose, what yoghurt or starter should be bought for our yoghurt?

I did so.
Boiled 1 liter of homemade milk. I let it cool down - the milk was slightly warm.
Before that I bought a package of 120 g. "Classic Activia". without any additives. Then I did it according to the recipe:
She poured some of the milk into the container. added "activity" and stirred it well. Added the rest of the milk. She took out a dough crumb from a bread pan. inserted a container with milk, having previously closed it in a bread pan. I closed the lid and set it for 7 o'clock according to the instructions. All.
In addition, after reading everything about yoghurts - before the preparation procedure, a container for yoghurt, a lid, a spoon, which I stirred, I poured boiling water over everything. I took milk after skimming. T. E. is not greasy.
Everything worked out great.
You can leave some of the resulting yoghurt for re-fermentation.
Good luck in our endeavor.

I bought Zhivinka-Danone, I'll see what happens, and what density did you have? I like thick, what does it depend on? And then how to add fruit to the finished yogurt? It seems that you can't interfere with it later

Already several times I have baked the "Fast" bread program, I will get a beautiful, tasty loaf, but a little sticky inside. What could be wrong? Tell me.

Do not bake on this program, i.e.do not focus on it, there is really a recipe from Elena Bo- "Fast on semolina" (baked for a long time, so check the recipe) ... I have a stove for more than a year, so I advise all fast-mode recipes to bake on "basic" ...

Thanks for the advice. I've done that before. And you confirmed my thoughts. I just thought that I was doing something wrong.

Hello! I made yoghurt from 1.5% milk and classic activity. I put it at 6 o'clock. It turns out delicious yogurt, on the thick ... ... a little thicker than fermented baked milk.
I have a question. Can someone tell me the recipe for buns. I made a recipe from a book and tried a recipe on the website. Tastes normal, but not soft (n) It feels like a very tough dough. I tried to reduce the amount of flour, it's still not that: girl_cray: The last time it turned out soft inside, but hard outside, as if they had been lying for several days ...

I made yesterday the first time yogurt is so thick, it's already worth a spoon. Made from homemade milk and dry sourdough with the result happy)

Thanks to all ski owners in 2001! for the reviews! I chose it as a gift on March 8! In full delight, the bread turns out super, yogurt too, I am mastering a book of recipes and recipes from the forum, please take me to the ranks of bakers!

Hello everyone, help me figure out how to make yogurt, or rather what I did wrong. I took a liter of homemade milk, boiled it, cooled it down and stirred it with Classic Activia. I chose the yogurt mode on the bread machine, the time was displayed at 9, set the timer to 7:00 and started. The process ended at 3 am (I thought to get up at night and take out the yogurt, but successfully slept and took it out only at 7 am). Having opened the lid and having tried it, I realized that it was sour. Please help me with advice on how to make yoghurt correctly, or rather how long to program when making from homemade milk.

I made yesterday the first time yogurt is so thick, a spoon is already worth it. Made from homemade milk and dry sourdough with the result happy)

And what is this dry leaven, what is it called?

So, we bought a LG 2001BY bread maker as a gift. Have themselves in constant operation Panasonic.
First we tried bread for tea with raisins and nuts, in principle, it rose, but not enough, the bread turned out to be a little sticky. It cannot be compared with the Panasonic Easter cake - the cake there turns out to be very lush and tasty, like mother's buns!
Then we tried to make French according to the program, but according to the recipe from Panasonic (we love it very much, we do it all the time), the bread turned out, but it did not rise as much as in Panasonic, respectively, it is again gluey and heavy, but there is nothing surprising: 4 hours instead of the prescribed 6.
Then we tried white according to the main program from the recipe for HP, set it with a timer so that it was ready in the morning.
The top fell, the bread rose badly again.
The flour from which we baked was tested on Panasonic, so this is not the case.
Some considerations:
1. In LG, Koreans for some reason came up with the idea that the bread cools down for 20 minutes at the end. This is completely wrong - it doesn't get a crispy crust, it dampens it right in the bread maker.
2. Why is LG first filled with water and then flour? This is also wrong, water can seep through the axle, although so far everything has been tried as in the instructions.
Conclusion:
We are thinking to return and buy Panasonic.
Don't skimp on yourself, these bread makers cannot be compared.

I tried it in Panasonic. The stove is good, I admit it, but Lyzhulya suits me (and not only me) more. And the bread is even very crispy and not heavy at all. My recipes for Moulinex and Kenwood fit completely, panasonic had to be adapted a little (reduced the liquid). 6 hours is too much, the bread is not baked and the temperature evens out (?).
Yogurt: I calculated the savings - over 60%!
So you need to count the bread

I want to protect my bread maker from the owner of Panasonica ... I cannot compare with Panasonic baked goods, but the bread turns out to be airy and baked, if you follow the bread maker's recipes at least ...This bread maker has never spoiled a single bread for me. Friends of Mulinex ... they have a tighter bread structure, for example. If you want to get a crispy crust, then the owner is a master ... do not wait until the bread cools for 20 minutes, take it out immediately after cooking, who is interfering with that? In addition, 4 hours is better than 6, I would have lost my mind to wait so long-) And Panasonic does not make yogurt, and therefore you will also have to buy a yoghurt maker, it turns out even less economically So let's live together and not scold each other's property

I'm just seething with indignation, it feels like my child has been insulted. My Skipper gives me such bread that the children just carry it, they came running, they chopped off a piece and then jumped off to play, in a day a kilogram loaf flies away and it's not surprising, because it is so lush, fragrant, tender and tasty. For 2 months we do not buy bread and rolls in the store and are not going to. I don’t know what kind of bread Panasonic bakes, maybe a super-duper, I won’t argue, but I won’t let my favorite be offended. And why did you want to bake the French recipe for Panas. I also don't like something about Panas, for example, there is no window, there is no function for yogurt, bread bakes longer, the price, but it never occurred to me to criticize it, so there is nothing to run into our Lyzhunya.
Maybe you got a not very good stove.

Good day to all!
I carefully studied the topic, did not find a mention of the "Special" mode
There is not a single recipe for it in the recipe book.
Can anyone say something?

Well, by tradition, your own bread recipe:
Rye-wheat French bun (500g)
water + kefir 3/4 cup + 2 tbsp. l.
sunflower oil 1 tbsp. l.
wheat flour 1 cup
rye flour 1 cup
salt 1 tsp
sugar 1 tsp l.
yeast 1 and 1/4 tsp.

you can add sunflower seeds in the second batch
baking mode French, medium crust
cut the bun when it cools down

Good day!
We bought this bread maker in November last year. Until recently, everything was fine and everyone was happy. We tried different recipes, different flour and yeast, learned how to make the right bun, etc. - in general, there were no problems with baking bread.
But about 2-3 weeks ago something happened - our bread stopped rising well, after cooking it is always wet inside. And it turns out to be small in size. Flour and yeast are proven, we know about the kolobok technology. There is a suspicion that there is a problem with the bread maker itself.
Can anyone come across such a problem? Please respond. Well, what else is under warranty - we will contact the SC. But will they help?

I had the same thing for a month and also sinned on the stove. Everything cleared up. when I ran out of flour (which I had used successfully before) and bought a new one. He began to rise again as before.

Good day!
Can you please tell me, does this stove handle kneading cool unleavened dough, like dumplings and noodles?
And is it possible to set the time for raising / baking bread there not according to standard programs?

Thanks in advance!

I had the same thing for a month and also sinned on the stove. Everything cleared up. when I ran out of flour (which I had used successfully before) and bought a new one. He began to rise again as before.

Yesterday we conducted another experiment in baking bread. We specially bought new flour and yeast in the store. This time, we were satisfied with the result - the bread rose in moderation and turned out to be lush and tasty. So, probably, it was all the same in the ingredients, and not in the work of the bread machine. It certainly pleases. We will try again, we need to decide what was the "weak" link - yeast or flour

[Volcano]

My yeast is going with a bang, but there are eternal problems with flour. I definitely don't buy a farm for bakery, translation of the product.

Volcano, the baking time is not adjustable, you can only choose one of 10 programs.At the same time, 3 programs come with the same time for each process (I still hope that there is a difference in temperatures) otherwise then it is not clear what the difference is, for example, between the Russian chef - the Main one - and the Special one.

The dough on dumplings kneads well, I have no complaints.

For rye bread, as advised on this forum, I take the dough program, knead it, then leave it in the oven for 2-2.5 hours and after rising I put a cupcake on the program, rye bread comes out fine.

By the way, I once complained that the stove was overheating the yogurt, I put a thermometer in there. which showed 40 grams, which is too much for yogurt. It turned out. that it's not the stove to blame, but I'm a fool from a fool. Well I put the container for the yoghurt in the bread maker without a bucket. I still feel ashamed of myself. As soon as I started to put it in the bucket, the yogurt stopped peroxidizing.

Hello girls. Can you tell me if you can stop the program when baking the cake just before baking and take out the dough to bake it in the oven? If so, after what time can the dough be absorbed from the HP. It's just that I'm not satisfied with the shape ... I want round cakes and little ones))))))) I'm waiting for an answer ... time goes on ... Easter is already on the nose))))))

Alena, in this case, I think you can knead the dough in the "Dough" mode, take it out, pour it into molds, let it rise in the oven.

Girls help !!!! After 2 weeks of use, a knife began to fly off during the mixing process, who faced this? What is the reason for this?

Hey everyone!
Take the owner of LG HB-2001BY into your ranks.
Super oven, delicious bread, delicious Easter cake!
But oil is just a bomb!
It remains to master yogurt

How to easily bake rye custard bread in LG HB-2001BY read

Hello! I want to share a recipe for rye bread for our oven (the recipe is taken in the vastness of this site)

330 ml of kvass (took Ochakovsky)
1 tbsp. l rast. oils
1.5 cups wheat flour
1.5 cups rye flour
1.5 tsp salt
1.5 tbsp. l sugar (I do not lie, because kvass is sweet)
2 tsp yeast.
Russian chef-Basic mode.

Flour (wheat) always, for any bread, I use Sokolnicheskaya Bakery. I experiment with rye, because it rarely happens. Yeast is always a Saf moment (just not a fake) On a fake, no bread comes up. (How to distinguish a fake, again, I found on this site).

The only negative is that I can't get a lush top. But the bread itself is delicious, baked, not dull.
Yoghurt is always excellent! The only negative is that it takes a long time. The cost of yoghurt is almost like milk.
But there is a problem with butter, the fattest cream, 100g, we have more than 100 rubles, so it's not profitable ...
I have had a stove for almost six months, there are no complaints. Only one pleasure! We don't buy bread in the store! Yes, and all sorts of flour products (dumplings, dough for something, I made Easter cake for Easter - JUST ABOVE ANYTHING!

Dear owners of the LG HB-2001BY bread machine, I am interested in the following question: For the 5th day I have been the owner of the miracle of the stove, but only one thing confuses me, when kneading the dough, the smell of plastic constantly appears, and when cooking oil, it is quite strong. How soon will it end - if it ends? Or is it worth exchanging a stove for a similar one?
P.S. I made bread 5 times

I didn't have that

new technique always smells first. it is necessary to carefully examine the ten-maybe the smudges on it are oil-wipe it thoroughly with a cloth and the bucket from below too. does not the smell remain in the bread itself?
try the next time, as you collect the bread, the oven first at the bottom of the bucket and the shaft itself without a stirrer pour vegetable oil, turn on the program, let it twist. then turn off, put the mixer on and add the ingredients, already according to the instructions, taking into account the amount of oil that is already in the bucket. if over time the smell does not go away or intensifies, you need to contact the service. but I think it will soon be replaced by the smell of freshly baked bread.

I have an old skier, and here I am looking at a Russian cook, what is it?

So, we bought a LG 2001BY bread maker as a gift.Have themselves in constant operation Panasonic.
It cannot be compared with the Panasonic Easter cake - the cake there turns out to be very lush and tasty, like mother's buns!
Then we tried to make French according to the program, but according to the recipe from Panasonic (we love it very much, we do it all the time), the bread turned out, but it did not rise as much as in Panasonic, respectively, it is again gluey and heavy, but there is nothing surprising: 4 hours instead of the prescribed 6.
Conclusion:
We are thinking to return and buy Panasonic.
Don't skimp on yourself, these bread makers cannot be compared.

I want to say that "they don't go to someone else's monastery with their own charter" - bake bread from Panas on it, but here their recipes and bread are always excellent ..
I have had a stove for 8 years, the only thing I miss in it is dumplings dough, for some reason I need to mix it, but laziness ,,,,

new technique always smells first. it is necessary to carefully examine the ten-maybe the smudges on it are oil-wipe it thoroughly with a cloth and the bucket from below too. does not the smell remain in the bread itself?
try the next time, as you collect the bread, the oven first at the bottom of the bucket and the shaft itself without a stirrer pour vegetable oil, turn on the program, let it twist. then turn off, put the mixer on and add the ingredients, already according to the instructions, taking into account the amount of oil that is already in the bucket. if over time the smell does not go away or intensifies, you need to contact the service. but I think it will soon be replaced by the smell of freshly baked bread.

With the right bread, the smell was average, the taste remained on the top of the bread, but after the bread without any taste, the smell is there only when kneading. It smells not from the bucket, but from the side where the control unit, the motor. The smell subsides, but the oil increases with function. So I think I'm the only one

It smells not from the bucket, but from the side where the control unit, the motor. The smell subsides, but the oil increases with function.

I already have the fourth stove. on all stoves at first "the wrong smells" were. the main thing is that with time they decrease ...
we have a lie without the function of oil, but I think that the program simply rotates quickly without heating .. a new oven-work with a load (oil should have maximum rotations), hence the smell ..... maybe the motor overheated from lack of cooling air (it may be too close to the wall or in the corner) .... if there are doubts about the quality, you just need to drive it in the load, while it is under warranty ... but I think everything will work out.