vernisag
I have 4 hours for re-fermentation
Venera007
Ninelle, in KhP I only knead, there is no heating program for fermenting the dough, then either it starts kneading or baking, and when it's cold, the dough rises for a long time, I now bake with liquid yeast and master one of the starter cultures, so the dough needs more time. Yes, I will make yoghurts with sour cream there, although they turn out well in mulvark. And I decided to buy in Utkonos, I’m waiting for the SMS in the code to come with a 10% discount, at the same time I’ll buy starter cultures.
Admin
Quote: vernisag

I have 4 hours for re-fermentation

Ira, THANK YOU! So I will track this time, in fact
vernisag
Quote: Admin
So I will keep track of this time, in fact
Yes, I also look in fact, I set the time to 5 hours, but as a rule I always take it out an hour earlier, or even earlier.
But my Orson is probably overheating a little
RepeShock

I'll also put yogurt right now. A lot of milk has accumulated.
Admin
I haven't noticed overheating yet, it's very comfortable inside

Oh, and my little Redmond 01 makes sour milk gorgeous, a spoon is worth

Homemade curdled milk in a multicooker Redmond RMC-01 (Admin)

Fermenter Oursson FE0205D / GA

La-la! But I will buy the Orsyusha anyway, now the CUCUMBER-CUCUMBER GREEN
Kokoschka
Admin, the second decided to buy or what?
Girls, and I follow the wine, it's so interesting, even the sound of wandering is audible and the barely perceptible smell of orange.
Fermentation has decreased today, the fourth day. The juice dropped 1 cm.
Of course, there won't be much at the exit, it's nothing, the main thing is very interesting!
Kisanata
Girls, tell me what sourdough you need to use so that kefir turns out to be liquid, and not like yogurt. Made in Orsyusha on Vivo sourdough for kefir, it turned out as thick as yogurt. Can
It is necessary to use kefir fungus. If so, where can you buy it?
Admin
Quote: Kokoschka

Admin, the second decided to buy or what?

But they wouldn't have sent me a 10% discount card until the end of the year, maybe I didn't have an itch for Wishlist
And so ... itching, let it be better to lie under my bed.
And then I have such a miracle called "child", which for the time being does not need anything, but then ... Well, I was left without a dough sheeter, I had to order a nozzle for Kenwood
Kokoschka
Admin, it is right! The child is sacred!
What will be unknown next, the device in the store is always nice ...
Tanyusha
I am reading you and I think I can also order, let it be (herd feeling), or as Admin said, let my children lie under my bed, suddenly someone will come in handy.
Aygul
Quote: Tanyusha

... I have children too, suddenly someone will come in handy.
yeah, for kefir
MarinaK
Oh girls! I haven't written anything for a long time, there was still no time, but then I went into Temka, I see how much I have already prepared in the fermenter, I barely mastered the reading and also caught fire. I almost quarreled with my husband, where, he says, you still put him. In general, said and done! I ordered this unit for myself in Technopoint, waited several days, today a friend bought it, and will send it in the morning. So tomorrow night I will (hopefully) make yogurt in it. Today I took out a container with yogurt from oursson cotton, in which I always make yogurt, began to close it and the side latch half cracked on the side, it doesn't matter, but it's still a shame.
Scarecrow
Quote: Kisanata

Girls, tell me what sourdough you need to use so that kefir turns out to be liquid, and not like yogurt. Made in Orsyusha on Vivo sourdough for kefir, it turned out as thick as yogurt. Can
It is necessary to use kefir fungus. If so, where can you buy it?

Just mix ready-made thick kefir with a spoon. It will become fluid and liquid.I whip it with a banana (children love it) so in general it turns out a cocktail in consistency. Although I put pieces in a glass for whipping))).
Kisanata
Scarecrow, Nata, thanks. I'll try to stir my finished one.
irman
So I got this green miracle, though I will only see it in a week, when I come home from the village, and I really want to try something to cook.
Irina F
And I will blender a little kefir and here you are, please, a homogeneous, not thick kefir)
Admin
I'm telling ...
Today I put kefir mushroom in milk in the fermenter ... the issue did not come out
I stood for 8 hours and just started to float up the lump, the milk is still liquid.
The mushroom waved with all its trembling parts, and said: do not meddle with me, I have my own rules and rules of the game, there is no need to rush me, when I mature, then I will mature. And your warmth is absolutely useless to me, warm yourself.

And therefore, I turned off the device, and poured the milk with mushroom into a ceramic jug, and left it on the table - let him give yogurt as it is convenient for him

I add it later: the milk stood on the table, cooled to room temperature - and after a couple of hours it fermented as it should!
Summary: kefir mushrooms don't like warm fermenters! He has his own rules of the game
Tanyulya
I put sour cream on 10% cream, decided to ferment with store sour cream of a local manufacturer, short shelf life.
Antonovka
Tanyulya,
And I put the sour cream. Tanya, how many hours did you set?
Kokoschka
Quote: Admin
Today I put kefir mushroom in milk in the fermenter ... the issue did not come out
I stood for 8 hours and just started to float up the lump, the milk is still liquid.
Thanks Tanya for the info about the experiment.
I haven’t even had the opportunity to taste it, since orange wine is worth ...
Tanyulya
Linen, 8 put, but at night I'll get up and look.
Antonovka
Tanyulya,
I will probably add 6 more
kirch
Quote: Tanyulya

I put sour cream on 10% cream, decided to ferment with store sour cream from a local manufacturer, short shelf life.
Tanya, how much cream and sour cream? I'm at a low start, waiting for a device from Ozone, they've been taking something for a long time. I also want 10% cream
Tanyulya
Linen, I decided something 8. In cartoons I put 8.
Luda, 1 liter of cream, 5 tablespoons of sour cream, mixed everything well and into the aggregate. I always have thick sour cream out of 10% in mules
here is the last from Stebian
Fermenter Oursson FE0205D / GA
I hope this grasshopper does not worse.
GruSha
Tatyana, class
Irina F
Quote: Admin

I'm telling ...
Today I put a kefir mushroom in milk in a fermenter ...
It is true that kefir fungus does not tolerate speed! And the time of its fermentation is 24 hours
Tanyush, thanks for the experiment, I still haven't been able to do it in a fermenter.
Admin
Quote: Irina F

It is true that kefir fungus does not tolerate speed! And the time of its fermentation is 24 hours
Tanya, thanks for the experiment, I still have not been able to do it in a fermenter.

Irisha, I added some info in that post, I will repeat here:

I add it later: the milk stood on the table, cooled to room temperature - and after a couple of hours it fermented as it should!
Summary: kefir mushrooms don't like warm fermenters! He has his own rules of the game
Admin
Quote: Tanyulya


Fermenter Oursson FE0205D / GA
I hope this grasshopper does not worse.

Tanyusha, this is not sour cream, this is a ready-made mascarpone Great! I take it as a keepsake, THANKS!
Irina F
Admin, here's Tanyush, probably not worth it, fungus, to rush!
Let it ferment as before. And in Orsyush we will make many other sweets!
Florichka
Kisanata, Irina, I had 350 g cream, put sour cream 3.5 tsp. And for yoghurt, I pour milk and 200 g of old yoghurt starter culture into a 2-liter jar.
Kara
Girls, I made kvass using the Kvass mixture. Well, very tasty

By the way, I turned to the official representative of Oursson company with a request to consider the possibility of providing a discount (for the second bear cub and, possibly, for their other aggregates). No joke, all the store shelves dared ... For the second week I have been waiting for an answer, the "management" still will not solve
Irina F
And I made kvass according to a recipe from a book by Orsyushina, the one with raisins is also delicious)
Lilida
Irina F, and what was the can like? My time is running out in an hour, and the jar, in my opinion, is at room temperature.
Scarecrow
Tanyulya,

Che, it seems to me a lot of time, Tan. For 1 liter and 5 spoons, I would put it no more than 6 hours so that it does not become too acidic.
vernisag
5 hours for sour cream is enough for me.
vernisag
And Media Markt shows they have fermenters available, two colors. The truth is expensive.
Olgushechka81
I also made classic kvass this morning according to the recipe from the book. I tried it in the evening, which is not ice. I got some kind of "watery". Sugar is not enough, I had to add. And the first time I did everything by sight, there was no scales at hand, that kvass turned out as it should, the taste is from childhood. Maybe the wort is not that))
Natalishka
OlgaEven if I didn't understand how it was: I did it in the morning and tried it in the evening? Does the prescription take 36 hours? And the sugar is written - add after 36 hours, when is it ready?
Antonovka
: girl-swoon: Girls, and put sour cream immediately warm in the refrigerator? Remaining until the end of 6 hours 1.5 hours - everything is liquid (and I want to sleep uuuu)
Olgushechka81
in the morning, just 36 hours of cooking were gone, put a jar of kvass in the refrigerator and ran off to work. And in the evening I managed to taste it
vernisag
It thickens in an hour. I immediately put it in the refrigerator.
Ninelle
Venera007, do you bake with leaven?
In my opinion, we have the same HP, I make dough in it and on cakes, the flight is normal, but I bake with yeast.
Well, nothing, maybe the Bear will just be what you need!
Antonovka
vernisag,
Thank you, Ir))
Natalishka
Olgushechka81, understandably. And then I just put classic kvass, as in the recipe, 90 ml of wort + 1 g. yeast and water.
Ninelle
Kara, you definitely need a discount! And by the way, why shouldn't our dear and respected Chef stir up the club discount card for us? Shteba for us, in general, a native brand, HP Panasonic is also our everything, about Princesses, etc. I am silent ...
And how much money did Ourson save on advertising these days? And all thanks to your guilt!
Olgushechka81
I added sugar at once, maybe that's why it didn't work out. Oh .... okay, let's try again.
Lilida
Yes, my kvass was not very good either. Feels like it's really some kind of liquid. Well, this initial wort is probably not ice ..., but I bought 6 sachets of this wort - for 300 liters ...
Natalishka
Mlyn, well, while you wait for this kvass: girl_in_dreams: you can go crazy
Olgushechka81
Before that, I used an old wort, it stood for 2 or 3 years, all hands did not reach it. It looked black, thick, viscous liquid, and the fresh wort was not so viscous, we can say that it was even liquid, and the color was brown. That's probably the same kvass turned out.

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