Fermenter Oursson FE0205D / GA

[Rada-dms]

Rada-dms, and how did the katyk do? The people want to know.

I ferment with Evitalia, then re-ferment 5-6 times. In Shteba 8 hours, in Orsik 5 hours.

And I made a ROLLER ON CHERRY BRANCHES, that's something!

Show me!

Girls, for this device for 1870 rubles for two days

Thank you so much for the tip! I ordered myself both orange and green with free delivery to my remote village
And the price is great! And then before that everything did not work out, and it was a pity to give 5000 immediately

Anya, there’s nothing! Let the device please

I just stopped believing in the usefulness of activity, Danone and others like them, after I watched their report from their factory, about the preparation of sour milk yoghurts

Oh, and I, too, as I looked at "Habitat" and, I think, "Quality mark", was stunned. I used to adore Danone, but now I treat it exactly, and do not overpay for him at all. Because several samples were sent to the laboratory at once and ... it turned out that in this very Activia (from Danone) there is not a single living bacterium! NONE! And there must be billions! And it is they who are not in a state of suspended animation, as happens after pasteurization at 60C, namely, the innocently killed! (Zhaaalko goats, straight nimaguu) That is, we actually get a sterilized product. It is delicious, of course, but there is no need to talk about its incredible benefits praised by advertising. It's better to crack homemade curdled milk - in any case, at least you know what you put there.
And I thought earlier, how can it be that kefir has a 21-day shelf life? And once, intending to leave for a resort, I forgot to throw out such a "supposedly expired" kefir. We were gone for 10 days, that is, this kefir stood for a total of 31 days. Do you think he's turned sour? SCHAZ! Timon drank it and said that he didn't notice any difference!
Since then, I haven't bought this stuff. Yes, it is also worth it, an infection ...

And what then ferments milk and you get a dense yogurt if the milk is sterilized and there are no bacteria in Activia? My kefir turns sour in the refrigerator, in the sense of spoiling, it is already sour.

By the way, girls, if anyone is interested ... The Vivo-kefir ferment gives, how to put it more slowly, a jelly-like effect. There are such kefirs - BIO, so they are just that, thick and stretching. But we do not welcome such. Therefore, I use either Prostokvashensky kefir or, like yesterday, the Belarusian Milava 1.5%. Listen, it turned out soooo kefir, lovely. And all the same - in 5 hours. So Milava is live kefir! I have the impression that the Belarusians still do everything according to the Soviet state standards. Well done!

Show me!

Len, I will, I will try to quickly! I wanted to show you how you can cut it, but my husband interfered with his dear spoon .... I'll just put it ........ But I will expose the recipe. Very tasty on the twigs, such a quite perceptible, but not obtrusive aroma of cherry leaves, Now I will freeze them with a stopudovo and cook gooseberry jam for it on cherry leaves.

And what then ferments milk and you get dense yogurt if the milk is sterilized and there are no bacteria in Activia? My kefir turns sour in the refrigerator, in the sense of spoiling, it is already sour.

Well, it’s still sour milk, so it ferments. Where will he go.
Or maybe they changed their minds and began to produce decent products. Who knows ... entih firms ...

[Midnight lady]

Midnight lady, I just saw where you are from ...
By God, you are plague!
You have such milk - you can't get up to die! What for you Danone?

[... I'm a little bit of it ........]

I wanted to show how you can cut it, but my husband interfered with his dear spoon ...... I'm a little bit of it ........

Let me help those!

The Vivo-kefir sourdough gives, how to put it somberly, a jelly-like effect.

Flax, and in my opinion not only kefir, but other Vivo, I noticed

I like Evitalia so far!

Flax, and in my opinion not only kefir, but other Vivo, I noticed

Yeah, Yul. It's just that yogurt and sour cream, in principle, should be like that, but in kefir, for me kaatsa, this is superfluous. Therefore, I will lose to the market to run to the Belarusian brothers, for their kefirchiks!
Oh, I forgot to say that there is also Milava's kefir in soft packages (bags), so she doesn't ferment well, oddly enough. And the one in the bottles - weigh!

Let me help those!

I sent it to him! Now I sit and think whether he will come home or stay at work until it dissolves itself.

After all, he will never take anything without asking, I am always indignant that the refrigerator is full of food, but he does not take it! And then I just wanted to drink!

I somehow like Evitalia so far!

Ol, and de you take it, in pharmacies?
It's just that I lazily shove after her, and I order Vivo along with all the other junk in Platypus.
But if I drive to the pharmacy, then I'll give Evitalia a pass.

After all, he will never take anything without asking, I am always indignant that the refrigerator is full of food, but he does not! And then I just wanted to drink!

I have Timon - the same pest! From morning to evening I carry around with a bazooka!

But if I drive to the pharmacy, then I'll give Evitalia a pass.

Never sour, only the temperature is better to observe, and over-fermentation is normal! And it is definitely useful! My friend was directly prescribed by the doctor. And taste without any specifics there! Run to the pharmacy!
Correct my mistakes there in copying - I print on my leg

I bought Evitalia at the pharmacy near the house. The first yogurt did not work, I made it in cold milk. But when I warmed it up, everything turned out great! But the taste is very different from Danone
So far, for lack of Orson, I'm doing it in a yogurt maker; Smile

Run to the pharmacy!

Damn, they won't let you sit at home!
Maybe I lick my wounds, after yesterday's running around the shops! The show-off decided - she put on new flip-flops and rode off "the wind in the field, in the railway station, smoke" ... The cuckoo rubbed the corn.

Listen, girls, do you, like me, have bears plowing all day long? Both! Right now, I just caught my breath, so it's time to put the kvass again ...

[Anya]

Anya, and what is tastier?

But when I warmed it up, everything turned out great!

That's about it! I always warm up, and then the result is stable! Bacteria are alive, each has its own "climate" suitable!

But the taste is very different from Danone

Anh, and you will never make him look alike. Then you have to add starch and some other bullshit to get a smooth, thick and shiny consistency, like a store-bought one.

Listen, girls, do you, like me, have bears plowing all day long? Both! Right now, one just caught his breath, so it's time to put the kvass again ...

Uh-huh, I'm thinking, we can buy a third

[Midnight lady]

Midnight lady, I just saw where you are from ...
By God, you are plague!
You have such milk - you can't get up to die! What for you Danone?

Well, I agree about the milk. But I like yoghurt fermented with Activia more than our Savushka product. Yogurt from Activia does not last, but it does on our yoghurt and Vivo sourdough. We didn't make friends with Vivo at all, or rather, our organisms, and I was looking for her for so long ...

Well, I agree about the milk. But I like yoghurt fermented with Activia more than our Savushka product. Yogurt from Activia does not last, but it does on our yoghurt and Vivo sourdough. We didn't make friends with Vivo at all, or rather, our organisms, and I was looking for her for so long ...

Here is my heart - he will persuade me to buy Danone!

Here and here, if it stretches like a cn .... no one will eat (not even a cat). And you can't get them with any usefulness

Lena, I'm taking Activation in a green jar. Of the others, not nra ...

Okay, talked ... I'll try your Activia.

And what then ferments milk and you get dense yogurt if the milk is sterilized and there are no bacteria in Activia?

The density of milk is given by the thermophilic streptococcus, and other bacteria are useful. Therefore, in almost all leavens it is, and if not, then it turns out to be thin, and for the result they take 6% milk, cream.

Are there bacteria in Activia (and similar yoghurts)? Perhaps there is, only there is not only bacteria, but also a lot of other things, for example, staphylococcal bacillus, which is permissible and harmless (under the correct storage and transportation conditions) in activation, but when fermented, it can multiply if present so that it does not seem a little. About activations, etc., information from TV shows "Habitat" and others, consultations with a microbiologist and our pediatrician. The pediatrician participated here as an expert on the bacterial composition of starter cultures and the possibility and even necessity of using them in baby food.

More recently, I looked - the production of natural yoghurts. I won't write literally, but the point is that they are not ashamed to say that they use powdered milk, stabilizers, dyes, flavorings, ...

[Aygul]

Aygul, and what makes yogurt stretch?

Yogurt from Activia does not last, but it does on our yoghurt and Vivo sourdough. We didn't make friends with Vivo at all, or rather, our organisms, and I was looking for her for so long ...

Therefore, it does not last because, at best, thermophilic streptococcus multiplies. And you just really need to make friends with sourdoughs, because you have been drinking and eating store products for years, you still need to get used to the natural taste.
And, for example, acidophilus bacillus gives viscosity, and there is no way to get away from it, remember Acidolact, he is viscous - horror!

[Aygul]

Aygul, but if a Bulgarian bacillus is declared in the leaven, and there is a separate leaven for the acidophilus bacillus (this is in Vivo), then how does it add pulling, if it should not be at all ??

And how much Milavin kefir to ferment for 1 liter? I used to often take it 3.2% for cottage cheese, and now you can make it yourself from milk in Orsik.

Girls, do you need to boil pasteurized milk from the box or not?

Okay, talked ... I'll try your Activia.

I have a twofold attitude towards her too .. I did not perceive her at all, and at the age of 30 I managed to get chickenpox, and in the hospital, they literally destroyed both my stomach and its microflora, and they treated me with Activia. And when my dog ​​had puppies, both the veterinarian and the dog handlers unanimously recommended to inoculate their stomachs with Activia. Then I stopped believing in her again, when my brother's girlfriend, a microbiologist, said that "there is nothing alive and even more useful, except for a can into which you can throw cigarette butts."

Well, take the girls to the club, they also ordered them, they will bring them tomorrow. I also love Evitalia, and it's easier to buy it at the pharmacy and I'm not worried. And I love kefir and sour cream on Lactin sourdough, it is not snotty because the basis of the Bulgarian stick. Somehow I haven't tried Vivo.

Girls, do you need to boil pasteurized milk from the box or not?

I do not boil ....

I do not boil ....

And I'm boiling everything ..

why boil pasteurized milk? I only boil the village.

Girls, do you need to boil pasteurized milk from the box or not?

pasteurized must be brought to a boil, but not boiled, otherwise the milk protein is destroyed, which leads to a heterogeneous structure.
Ultra-pasteurized and sterilized milk does not need to be boiled, it has already passed the appropriate temperature treatment, it is only heated to the desired temperature

[Aygul]

Aygul, but if a Bulgarian bacillus is declared in the leaven, and there is a separate leaven for the acidophilus bacillus (this is in Vivo), then how does it add pulling, if it should not be at all ??

Stillness can occur if the temperature regime is not observed.
Do you preheat milk? Measuring? Are there temperature problems during cooking? Take measurements every hour.

And how much Milavin kefir to ferment for 1 liter? I used to often take it 3.2% for cottage cheese, and now you can make it yourself from milk in Orsik.

Irish, I took 200 ml for a two-liter jar. This means that 100 ml is needed per liter. She set the milk at room temperature, plus she kept Milava herself on the table in a glass for half an hour, just to keep warm. She kept it in the fermenter for 5 hours, then stirred it and put it in the refrigerator. Then from time to time she stirred it so that it cooled down evenly and did not ferment longer than necessary, then there would be no excessive acidity.
But all this, again, is what we like, because everyone has different tastes.

Stillness can occur if the temperature regime is not observed.
Do you preheat milk? Measuring? Are there temperature problems during cooking? Take measurements every hour.

Sterilized milk, do not boil or heat up to room temperature, if only. Prepared in a yogurt maker. Under equal cooking conditions it does not last from Activia, from Vivo and our Belarusian one - it does. Well, in Belarusian, for example, there may be an acidophilus bacillus, but in Vivo it shouldn't. In general, whatever one may say, but all the same, we choose what is more suitable, so I will stay at Activia for now.

[Midnight lady]

Midnight lady, or maybe warm up the milk before adding Vivo?

[Midnight lady]

Midnight lady, or maybe warm up the milk before adding Vivo?

Grela is useless.

why boil pasteurized milk? I only boil the village.

because, I do not know how and who pasteurized and sterilized the milk, how it was stored and how the storage conditions were observed upon delivery. How it was packed, etc.

[Lenusik]

She kept it in the fermenter for 5 hours, then stirred it and put it in the refrigerator. Then from time to time she stirred it so that it cooled down evenly and did not ferment longer than necessary, then there would be no excessive sourness.

Lenusik, the thought can be traced
So that it is not sour and not sticky, turn off a little earlier than cooked. Because we all know (who measured the temperature) that when the yoghurt thickens, its temperature rises. Therefore, it is yogurt, like sour cream, that I turn off earlier, and it costs an hour or two without heating, then in the refrigerator. Does not sour and does not snot.

because, I don't know how and who pasteurized and sterilized the milk, how it was stored and how the storage conditions were observed upon delivery. How it was packed, etc.

But if the storage conditions were not respected and the products were not packaged according to the regulations, then there is no way to help the business boil. This is especially not true for big cities, while milk is brought in it, something will already be divorced, especially in summer.

The cost of one package is 199 rubles (for one fermentation of 1 liter of milk)

Not a very humane price.