Fermenter Oursson FE0205D / GA

Here, you can immediately see - a decent girl! But I also went to look, I didn't find anything on the fermenter, then I thought of getting a jar out of the cabinet, and that bear was on its lid. I was not lazy, turned it upside down and laughed.

Girls, well, turned it over ... Maximum, a bear upside down on a cloud ...
.... And what, the same thing, Chernobyl, such lace happens ?!

Che to show mom what ...? .....

And in Auchan today I bought cans of 1.5 liter, kruuugle, just like teddy bears, current with screw caps, the height is like a 2 liter can. The neck is wider than usual, but the lids are nearby, 7 rubles a piece, the banks themselves are 31 rubles.

Irish, it's hard to see in the photo. Are these cans from the so-called Amphora series? Like these ones?


If such, then I am the owner of a dozen such cans! Cool! Container issue for "Chernobyl Bear" removed

Are these cans from the so-called Amphora series? Like these ones?

Aha, aha, such a Cover is not a standard one, is it larger than the usual one?

What a delicious tama you have !!! I want an entu jar with content

The lid is not standard, is it bigger than usual?

The cap is larger than for 3 liter bottles. Now I went to check it with a specialist.
And the content ... It was so long ago, just the photo on the bread maker was already uploaded. Herring marinated ro to Countryman's recipe.

Herring in marinade

I just realized that this is a herring in the marinade
A good size for a herring, 1.5 liters, or is it 0.5 liters, I have about 5 liters, too, but I see 1.5 liters for the first time on sale.

Container issue for "Chernobyl Bear" removed

Well vseooo! But recently he was just a fermenter Orson, well, at least Orsyusha, Orsonchik ...
From the outside, the people will not understand what it is finally about, and why the bear is Chernobyl!
Oh yes Bread Maker! Oh yes we are!

Girls, you've infected me, I've been reading for a week. It looks like it's ripe Tell me where is the most humane price for them without pants I will soon be left with these devices
In stores we have not looked already in Eldorado and M-Video (there my eyes bulged with surprise, apparently this is not delivered to us. We will have to write again, and this is at least 500 rubles, so I want to find a more humane price Tell me, eh? how am I without wine. The husband is already laughing at me (alcohol is different as in the store at home), and I tell him but this is OWN! He told me - take it already and calm down

Well vseooo! But recently he was just a fermenter Orson, well, at least Orsyusha, Orsonchik ...
From the outside, the people will not understand what it is finally about, and why the bear is Chernobyl!
Oh yes Bread Maker! Oh yes we are!

And well, fewer of those lurking in the bushes will grab our ... Mmmmmmmm ... Bears ...
Flax, not the Bread Maker, but your wild imagination, girl! I'll carry the lid to work tomorrow ... the people are waiting for wine, and I'll tell them ... Bear, it won't be said by nightfall ...

And how can I be without wine. My husband is already laughing at me (alcohol is different, like in a store at home), and I tell him, but this is OWN! He told me - take it already and calm down

That's also, aha

I'll carry the lid to work tomorrow ...

Uuuuuu-Ha-Haaaaaaa! NIMAGUOOOOOOOO!
It really is a tramp with a lid - show the girls at work "the Chernobyl bear"! I'm lying around!

[Ludmila]

Ludmila, and you try it like this, put it in the search engine on Yandex (Buy Oursson FE0205D / GA Fermenter), it will give you where they are in your region.

A good size for a herring, 1.5 liters or you have 0.5 liters

Ha! I would bother with half a liter.Of course 1.5 So ... I have one can of free current, 9 others have tomatoes in mustard-tomato filling ... Until the World Cup (Chernobyl Bear) arrives, the family will eat tomatoes, release containers

[Ludmila]

Ludmila, and you try it like this, put it in the search engine on Yandex (Buy Oursson FE0205D / GA Fermenter), it will give you where they are in your region.

They are not in my region, and I understood that they did not look at me as a fool.

Girls who post recipes, but let's leave links here,
and then by chance you will see, you will find out, but if not, so no

Ha! I would bother with half a liter. Of course 1.5

So! I found a Countryman, he doesn’t have recipes! Bistro run the recipe! I also want such a herring!

I took my cherry wine out of the fermenter, opened it, ponyfalaaaa ... mmmm how it smells ...

I took my cherry wine out of the fermenter, opened it, ponyfalaaaa ... mmmm how it smells ...

Teasing yet. Go get a store chtoli

[H]

Until the World Cup (Chernobyl Bear) arrives,

I would even say HYernobyl Mjust ABOUTrson!
And if, say, something went wrong, you can always say: "Hey, you green schmuck, what have you cooked for me here ?!"
... well, or orange ...
That's it, I went off-set, otherwise today all sorts of bullshit is climbing into my head!

Uuuuuu-Ha-Haaaaaaa! NIMAGUOOOOOOOO!
It really is a tramp with a lid - show the girls at work "the Chernobyl bear"! I'm lying around!

Len, I have a team - almost a dozen men ...
To the deffkam guests, I’m kaneshna, I’ll go ...

So! I found a Countryman, he doesn’t have recipes! Bistro run the recipe! I also want such a herring!

He has a current not formalized with the correct recipe. Here.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171852.0

Girls, well, turned it over ... Maximum, a bear upside down on a cloud ...
.... And what, the same thing, Chernobyl, such lace happens ?!

Well, that means I'm not the only one so inconsiderate

And the cherry is still wandering around me like, the berries are all on top, hissing ... Why should I do that with him? Pour, strain and refrigerate? Or let it stand still in the warmth?

That on the kvass program stood for 36 hours (350g berries, 100g sugar, 1/3 tsp of yeast, water)
The color is beautiful, the smell is very pleasant (it smells of berries), the taste is pleasantly sour.

I made kvass and sour cream. Kvass almost without gas, when sugar was added gaziki. I cooked sour cream in a half-liter plastic jar for 8 hours. Now everything is in the refrigerator, I will try it tomorrow. I cooked sour cream for the first time. The kvass didn't seem sweet.

The kvass didn't seem sweet.

So add some sugar
I've also come home from work, filtered the kvass, added a little sugar and put it in the refrigerator. Two hours later I tried it, delicious.

I added 50 grams, but that's not enough. We'll have to add more.

Good evening (or night). Was in the evening in Ashan on Belyaevo, there is malt and kvass wort. There is where everything for baking (yeast, flour, etc.) and cereals, next to the peas.

I added 50 grams, but that's not enough.

Did you add in the beginning? If so, then he fermented all over.

[Ourson]

but why the fermenter "bear"?!?

In French, Ourson, without a second Smeans teddy bear
This is probably why they have a bear on the lid, not what Lena Tim thought
So, we call it correctly

Did you add in the beginning?

No, sugar was added after.

No, sugar was added after.

And not sweet? Do you want some lemonade?

If you put a new yellow viscose cloth for the kitchen down under the jar (it is thicker than a used one), then the temperature is kept at 41 degrees.

And I put two silicone strips, a rim from a silicone baking dish (shredded the whole form). When I put the round one on the bottom, the temperature in the appliance dropped by 10 ° and I removed it from there, but the two stripes are normal. The bank seems to be standing on them, but the heat goes around, well, my yogurt does not overheat now, everything is fine turns out

I had kvass for training. I made seasonings for kvass from a very old bag. I didn't throw something away right away, but it turned out to be the way it should be, fate. Made with a prescription from a packet of this. There was a little fermentation, but by the end of the cycle there were no bubbles at all.I poured sugar according to the instructions. And in the refrigerator. Of course, I filtered it before. After cooling and infusion, there are no gas drinks, for me it is not sweet, but I added stevioside to the kvass, and such a pleasant taste is almost kvass. The fortress is not enough. Oddly enough, my husband liked it, says that perhaps it was necessary to hold it for a while, maybe even a day. I was very worried about the excess sugar (I try to limit it), but for fermentation it is still needed, so you need to pour it. And for sweetening I will add stevioside.
I put myself yogurt for the night on evitalia. After 8 hours, not a fig did not happen, I added another 2 hours, and it seems to me that after an hour and a half it grabbed as it should. Put it in the refrigerator to cool. Yogurt stood on the same yellow cloth, by the way. The jar is warm, but not hot, like the first time on sour cream without a cloth. And after the kvass I immediately put another sour cream .. The second re-ferment. The second over-starter at the headquarters, in view of the disruption of the technological process, did not work out as it should, it sour strongly. Let's see how the bear copes, taking into account the elimination of my shortcomings.

I had a bear shiz more than a week ago. I kept thinking why a bear. I watched a movie with the children. And there in the name I see, in French, the bear as it is written, straight to Google, I see that the bear is a shortened form from the bear, if you remove one S. I say, oh look, the film about the fermenter!That is, about bears !!! And then when I saw the fermenter close up, lo and behold, it was true, the bear was painted on the lid. But our girls, the healthiest girls on the forum (for sick people have a reduced libido), practically saw the incredible miracle-Yudo-Chernobyl Bear from scratch. I showed it to my husband, he immediately remembered the old jokes with eclairs, which were also on bread makers several years ago .. And then about Italian pasta of an interesting configuration .. Neighing !! I was rolling on the floor laughing ..

I imagine, I come to the technopoint store for the third bear, and I ask: "Do you have Chernobyl bears on sale ???" And the seller imperceptibly presses the panic button and I immediately go to the next building for the white hands to Professor Dudin (this is a wonderful psychiatrist in our country)).

[musyanya]

musyanya, under the spoiler I read it with pleasure!
Solid creative on HP.

And I really like kefir with kefir fungus from the fermenter.
It turns out to be very gentle and does not even have time to give sourness! Probably they do it in production. The main thing is that the result is always excellent.
True, last night I had to occupy Orsika made Limoncella according to Irina's recipe (Ikra) and put wine and tinctures in the fermenter for the program.

[Kokoschka]

Kokoschka,
Lil, and a mushroom at this tempera. Do you feel well? Am I afraid of doing something on the kefir mushroom in Orson? And how long do you keep it there? Are you putting in a substrate?

Lil, and a mushroom at this tempera. Do you feel well?

I subscribe to the question.

[Kokoschka]

Kokoschka,
Lil, and a mushroom at this tempera. Do you feel well? Am I afraid of doing something on the kefir mushroom in Orson? And how long do you keep it there? Are you putting in a substrate?

I will answer, because I have already tried the mushroom in Orson and somewhere I have already written about it here.
The kefir mushroom has its own schedule, and if it is supposed to ferment for almost 12-24 hours, then it will! I withstood for about 6 hours, nothing happened, except for acidified liquid milk, after which I turned off the device and left the jar just on the table, by the morning I got kefir - as usual! and put it in the refrigerator for ripening. I don't experiment with the mushroom anymore

The temperature of the device did not affect the condition, color, quality of the mushroom - everything is normal! Continues to work, but in manual mode

[Admin]

Admin,
Thank you Tanya, I understood, I will do it with pens ...

[Admin]

Admin, thanks, Tanya, I understood everything too. I will not experiment with the fungus.

[Admin]

Admin,
Thank you Tanya, I understood, I will do it with pens ...

Lena, Galya - girls, health!

Well, maybe there are some other ways of fermenting milk along with the mushroom, for example, adding sour cream, sourdough and other things, then maybe yogurt will turn out faster on kefir mushroom Only what's the point in this, if the mushroom itself copes with fermentation perfectly, and is intended for this

Girls, and if you cook from village milk, boil it first?

boil it first?

Required

[vernisag]

vernisag, and address this to your girlfriends WEAK ?!
Kara, and what else is there for you! To get out of this situation with dignity ?! (with sincere regret!)

Troll, and very inept

[necessarily]

Girls, and if you cook from village milk, boil it first?

Although I do not belong to the female sex, I will tell you !!!
Not only boil, but also necessarily sterilize and not only milk itself !!!

How much i love wander flood, but it's time to call the moderator ...

[Lone_Wolf]

Today I again put the yogurt in a large jar. Yet it does not contain 2 liters. Started liter carton of milk and another liter went to the eyeballs. I'm not making glasses yet, children have an attack of cocktail addiction))). They all in a row (kefir, fermented baked milk, etc.) are mixed with banana and strawberries, blender and blow in unreal quantities ...)))

Lone_Wolf,

However, you just fuuuu how you communicate. And even with women. I have lost the habit of this for a long time, thanks to my husband ... Yeah ...
May the moderators and other participants in the "discussion" forgive me.

Once again I will ask, and by boiling what purpose we pursue, I just constantly take from the same person, I can drink not boiled, but I think that if you do not boil, you will get a * snotty * fermented milk product. Or not?

I checked kvass after 16 hours - there is a kvass aroma, temperature is 32 degrees

Girls, and if you cook from village milk, boil it first?

I got used to making ghee from the village. I kill two birds with one stone - I heat the milk and disinfect it: I keep it for a long time at a temperature of under 100 degrees. It turns out such a long pasteurization. In my family, ryazhenka, varenets and cottage cheese made from baked milk are very respected. I usually put it in a slow cooker.

[some]

However, you just fuuuu how you communicate.

That is what is called objectivity and fairness in full, in the female sense!
Sorry.
Well, date, at least one objective reason, to change the attitude towards some ladies !!!

P.S. It's a pity that all the correspondence was deleted, I didn't even think to make skins.
You can't even imagine what my practical - titanic work was done, for the edification of many,
from PURPOSE prevention of trolling!

Once again I will ask, and by boiling what purpose we pursue, I just constantly take from the same person, I can drink not boiled, but I think that if you do not boil, you will get a * snotty * fermented milk product. Or not?

How is it? You don't want to arrange some intestinal trash for yourself. We disinfect it in essence. Udder fertilization in cows is decent. the hands of a stranger, through which this milk passed, containers, etc. Everything contains bacteria. Then you put this milk in a favorable environment for the multiplication of ALL bacteria (in the heat, in a yogurt maker) - both useful and disease-causing, and how to eat it later.