Fermenter Oursson FE0205D / GA

Oh, I’m already sitting on the hook ...
Irishka Vernisazheva's cherry has had a fill, good!

Oh, I’m already sitting on the hook ...
Irishka Vernisazheva's cherry has had a fill, good!

Shaw, not biting?

Hic ...

Sniffed, I suppose)))

Sniffed, I suppose)))

Mdaa .. Completely without Shumashi the girl has withered ... She doesn't even speak ... Hiccup tokma. And sho is typical, not true ... God forbid, he will lose weight, she herself will bite us later! For inattention to her nutrition ..

Oh, girls, I forgot where it was written about the modes
Correctly written in the instructions: 1- fermentation, 2- wine, 3- kvass?
And then I remember that someone had errors in the instructions: girl_

1- fermentation, 2- wine, 3- kvass?

yeah

How strange it was that I made yogurt from vivo, in 5 hours, from milk 3.5%, it seems to me a lot of whey, 1.5 liters of milk, whey 200 grams, a clot formed, I stirred it and put it in the refrigerator, tomorrow I'll see, I'll try what happened ... In general, this is the first time. the temperature was normal.

Yesterday I did kefir on Vivo, also 5 hours. In the morning I tried a spoon, and serum formed at this place. I don't know how much serum there is. The husband ate almost everything, praising. But he said that it would be better if it was more acidic.

Finally I tried Orsonchik on sour cream, the yogurt maker was busy with bifidobacteria.

I took 25% cream at room temperature, diluted it with milk in a liter jar, mixed in the Caprina Mezo starter culture for sour cream / cottage cheese / curdled milk, put it on the Fermentation mode for 2 hours to reach a comfortable temperature, then switched to Kvass for 4 hours, but it was ready after 3 She took it out and put it in the refrigerator.
The sour cream turned out to be really tender, creamy, homogeneous, I would even say - creamy taste. And how advantageous it looks in a pot-bellied jar. A little later I will check for the presence of serum in the place where I took it.
I liked to combine the modes, it was very comfortable for the sour cream on the Kvass mode

[Aygul]

I liked combining modes

Aygul, a very interesting approach, I thought about it, but Orsonchik is not there, there is nothing to experiment with

[Ivanovna5]

Ivanovna5, Anna, we must take

Girls made starter yogurt from Evitalia. If they sour the cream of sour cream will work?

If they sour the cream of sour cream will work?

Yes.

How strange it was that I made yogurt from vivo, in 5 hours, from milk 3.5%, it seems to me a lot of whey, 1.5 liters of milk, whey 200 grams, a clot formed, I stirred it and put it in the refrigerator, tomorrow I'll see, I'll try what happened ... In general, this is the first time. the temperature was normal.

And I cooked yogurt for 10 hours on vivo, but if there was whey, then a maximum of 2 drops, but the notch from the spoon was filled with yogurt.

The yogurt turned out to be a little sour, thick and delicious!

Today I made a starter on Evitalia, tried it on the cheapest milk. The yogurt turned out to be awesome whey was not observed at all, the taste is creamy without sourness. Once again I am convinced that everything depends on the freshness and quality of the leaven.

Girls, educate the "dark" how to make sour cream, on what mode and how to ferment the village milk to make sour cream? And then I make yogurt, but I want to make sour cream too And another question - Where to get the yogurt starter culture? I do at the Activia storefront. But I read here that there is zero benefit from it. And it becomes more and more expensive infection. Maybe this is a reason to switch to "correct" and useful leavens?

[afnsvjul]

afnsvjul, and you look by typing sourdough in the search engine. Some - vivo, can be bought in specialized stores, some are sold in pharmacies.

[afnsvjul]

afnsvjul, Yulia, sour cream on cream is made as a last resort, mix cream + milk.
Well, here I am, for example, if the cream is 10%, only on them. And 25% were diluted with about 1k1 (slightly less) with 2.5% milk, the fat content of sour cream was about 15%. It is possible with pure cream from 20% - the spoon will stand, the sour cream can be cut, but I don’t need that, I am quite satisfied with 10-15%

[afnsvjul]

afnsvjul, and why is there zero benefit on the store Activation? Did I miss something....

[Catherine]

Are there bacteria in Activia (and similar yoghurts)? Perhaps there is, only there are not only bacteria, but also a lot of other things, for example, staphylococcal bacillus, which is permissible and harmless (under the right 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.

Catherine, that's what I learned about Activia. And I do it all the time, but only from the classic green one without any additives.

And I tried Orsonchik
Made yogurt on Vivo. 1 bottle for almost 2 liters. 8 ocloc'k. Very tasty :) such a stretching thick yogurt with sourness 👍🏻

[afnsvjul]

afnsvjul, hmm ... what will I make yogurt from then? Orsonchik will be with me tomorrow, and the sourdoughs in our pharmacy are so expensive that I can't buy them, the toad will crush them. I'm on ready-made yoghurts, like activations, and I wanted to do ...

[Katerina]

Katerina, yoghurt is perfectly over-fermented, so the cost of 1 liter of ready-made yoghurt of our own preparation is reduced.

I have country milk, when it stands, the cream is collected on top. So you can't make sour cream just from it? Do you still need to add cream there? I don't need fatty sour cream, I want to get 10-15% as a store

What will I make yogurt from then? Orsonchik will be with me tomorrow, and the sourdoughs in our pharmacy are so expensive that I can't buy them, the toad will crush them. I'm on ready-made yoghurts, like activations, and I wanted to do ...

Katerina, this is exactly the same problem. I will try to order on the Internet on sites. True, now it's summer and it's hot here, so I don't know who will survive there at such a temperature

Look on the Vivo website, I think they should be on sale in all cities. From whom they sell in pharmacies, in our fitness center, small shops. There are 8-9 addresses in Chelyabinsk.

I have country milk, when it stands, the cream is collected on top. So you can't make sour cream just from it? Do you still need to add cream there? I don't need fatty sour cream, I want to get 10-15% as a store

if a lot of cream is collected, you can probably mix everything well, add the sourdough and go! then write how it goes

if a lot of cream is collected, you can probably mix everything well, add the sourdough and go! then write how it goes

I will definitely write. It remains only to understand in what mode and how much time to do ???

[Tanyulya]

Tanyulya, so they are on sale! For 450 rubles ...

[afnsvjul]

afnsvjul, I would immediately do it on Kvass, there is a suitable temperature, but since yesterday I introduced the leaven into the cream at room temperature, they had to be warmed up, so I held it for a couple of hours at Fermentation, the temperature rose to 34 degrees.
By time. There is no definitive recommendation. Look at the consistency - how it thickens, it's ready, you don't need to overdo it

450 rubles each ...

how many pieces is it?

[Aygul]

Aygul, 4 pieces. I just looked on their website - they have them and on the website they are for 297 rubles, also a lot.

[afnsvjul]

afnsvjul, Julia, you can make sour cream on fermentation mode.True, then the serum leaves a little, which means that the temperature is a little high. For sour cream, 36-38 degrees is best. Today I made sour cream, two hours on fermentation mode, three hours on kvass. I don’t know what happened yet, it’s resting in the refrigerator. 10% sour cream turns out super super

[Katerina]

Katerina, the price is adequate - 297, 1 bottle - 74 rubles.

How to reduce the cost.

If you take a new bottle for 1 liter of milk every time, s / s will be 40 + 74 = 114 rubles. for 1 liter of yogurt.
If you leave part of the yogurt from 1 starter as a starter for the next time, you get 114 + 40 = 154; 154: 2 = 77 rubles. for 1 liter of yogurt.
If you count 1 bottle for 3 liters of milk, respectively 154 + 40 = 194; 194: 3 = 65 rubles. for 1 liter. That's better?

What if you need a lot? And you will make 2 liters of milk at once?
Then we'll count.
1 time - 40 * 2 + 74 = 154 rubles. for 2 liters,
1 re-food - 40 * 2 + 154 = 234 rubles. for 4 liters,
2 re-food - 40 * 2 + 234 = 314 rubles. for 6 liters.
314: 6 = 52 rubles. for 1 liter of yogurt.

[Ekaterina2]

Ekaterina2, sour cream sourdough, will also turn out delicious. There will be yogurt, curdled milk. For 1 liter 2 tbsp. spoons. and at 8h.

[Aygul]

Aygul, good calculations, thanks. Stavr, I will experiment. If that doesn't work out - in pancakes ...

Curiously, you ferment with store sour cream and normally, but with store yogurt - there is no benefit. Why such trust in sour cream and distrust in yogurt?

Actually, a good question ... I used to make yogurt on activation and for some reason everything worked out - this is to the message that there are no living bacteria in the activation .. And then what fermented milk?

[Midnight lady]

Midnight lady, and I and special sour cream. I ferment with sourdoughs and take ultra-pasteurized milk with cream, and heat it up and process everything that is needed at least with boiling water. And I won't say for others ...

[Caprina Mezo starter culture for sour cream / cottage cheese / curdled milk]

I took 25% cream at room temperature, diluted with milk in a liter jar, mixed in Caprina Mezo starter culture for sour cream / cottage cheese / curdled milk,

[Aygul]

Aygul, well, about you, I already realized that you are a fan of dry starter cultures, but with milk I surpassed you, I only do it on sterilized one. And I sterilize the jars.

Girls, the topic has become unreadable, nothing needed to be found ...

Tell me, pliz, who makes kefir, how much kefir to put on a liter of milk and how much to put on?

[Midnight lady]

Midnight lady, and we take this

It's just that at one time I tried to do all sorts of different things, the result "but I did it myself, well, let it look somehow wrong, it's homemade (yeah, from store yoghurts)" did not suit, something worked, but not then, damn idealist. And only with sourdoughs, with a thermometer, with the processing of dishes did I come to the ideal result - the surface is glossy, the consistency is smooth, homogeneous, no flakes, inclusions, pieces of fat, curdiness, the spoon is standing, the glass lies and does not pour out, thick means without any powdered milk. Moreover, a non-overheating fairy tale found a yogurt maker and it is a pleasure to cook And now a fermenter for sour cream as convenient

[Aygul]

Aygul, so the fact of the matter is that it is from Activia that I have such an ideal yoghurt: the spoon stands, when the jar is turned over, it does not budge, the surface is like white ice, smooth and glossy, there are no greasy spots on sterilized milk (pasteurized milk was ), what kind of cheesiness are we talking about? It's yogurt. Yes, I am also an idealist. I also tried dry starters and everything was wrong, outwardly they turned out more or less well, but for example, they gave Bulgarian starters very sour yogurt, my daughter had either an allergy or dysbacteriosis on Vivo, but it should, on the contrary, heal from this ... Therefore, I think that it seems that everyone needs to choose their own.

[Midnight lady]

Midnight lady, I personally love yoghurts (not just classic yogurt) containing bifidobacteria, it is not tasty for me, but I have high acidity, so I am very sensitive

Girls, the topic has become unreadable, nothing needed to be found ...

Tell me, pliz, who makes kefir, how much kefir to put on a liter of milk and how much to put on?

Tanyulya made kefir, there is a separate recipe.

Lena Tim wrote, put 200 ml of Milava's kefir on 2 liters of milk. Rather, in a 2-liter jar of Orsik.

Girls, and no one made yoghurt from dry sourdough Slim Yogurt (Italian). It is written that by consuming such yogurt, you can lose weight. There are almost no reviews, that is, the results of applying the conclusions cannot be drawn.