Fermenter Oursson FE0205D / GA

So, I'm not just a reader of this topic. I am a user of the red-haired Orsik. I bought Prostokvashino milk and yoghurt Thermostatic and natural activia. I sit, thinking with what to start my experiments. In the recipe from the book to Orsik, they suggest putting 100 grams of sugar. The husband nods, hinting that the yogurt must be sweet. But it seems to me that this is a lot ...

This is a lot, I confirm.

I also made yoghurt with BioMatrix Bakconcentrate, kind people gave a dose, it turned out to be yummy, thick, puffy, 3 hours at fermentation 5 hours on kvass 2l 3.8% milk in bottles.

I report - it worked! The consistency is soft-dense, scooped up with a spoon - the depression remains. Delicious! But for me it's sweet, not yogurt, but dessert.

I report - it worked! The consistency is soft-dense, scooped up with a spoon - the depression remains. Delicious! But for me it's sweet, not yogurt, but dessert.

Did you use a recipe from a booklet? Vanilla?

Bought today, "Galaxy GL 2692 Yoghurt Maker" 900 rubles, yoghurt has already been delivered
Then I'll put the rice wine

Irina, how did the yoghut come from it, okay? Does it overheat?

[Ninelle]

Ninelle, yes, vanilla

[Lydia]

MarinaK, you need to provoke him with something. Put something on for a little longer, and the yogurt at home is over, and there is nothing to cook with ...

Lydia, he always has one argument for my arguments, where will we put all this?

Delicious! But for me it's sweet, not yogurt, but dessert.

Put a little sugar, and after cooking, let everyone add what they want. Recently I fell in love with yoghurts with jam, put both in a cup, stirred, each time a new taste from one yoghurt

Put a little sugar

There is no need to add sugar when making yoghurt.

Why create excess fermentation there, and then pour it into the stomach. Especially for children.
Add whatever you want to yogurt before use.

Do you boil milk? The instructions for Vivo say that pasteurized milk must be boiled. Need to?

[kirch]

kirch, I boil all the milk, just in case

Bacterial Concentrate BioMatrix

Found in the internet / read / a large selection of starter cultures / manufacturer Russia / price +/- like Vivo's (smiled about bacon concentrate - divide the sachet into 100 doses!). Which one did you like best? Che-t I think to take, no.

And I, and I bought cans (called a lantern) for 1.5 liters in Auchan and all the pleasure is 31 rubles ... there are also covers for them.

[GuGu]

GuGu, and where is the photo of these miracle jars?

[Rezlina]

Rezlina, we have already spoken about these banks in the subject and even had pictures .. it was only yesterday that I reached them
on page 78 behold

[Ekaterina2]

There is no need to add sugar when making yoghurt.

Ekaterina2 wrote that she puts a lot of sugar and it is too sweet for her. You can add vanilla sugar to make vanilla yoghurt, then within 10 grams. I do not like adding sugar even to vanilla yogurt, I add only a little vanilla

[GuGu]

GuGu, aaa :))) they are :))) I remember and I think what kind of lantern is this 😃

and all the pleasure is 31 rubles ...

And here in Ashan they cost 29 rubles. Very comfortable and suitable for Oursonchik.

My robin from Orsyusha

Found in the internet / read / a large selection of starter cultures / manufacturer Russia / price +/- like Vivo's (smiled about bacon concentrate - divide the sachet into 100 doses!). Which one did you like best? I think to take it, no

I ordered a sour cream starter, also mega-concentrated.There was some kind of yellowish sticky substance in a glass pharmacy bottle. This is a killer !!! Divide this powder into one hundred doses. I think this packaging is more suitable for farms. For a student it is better to take small ones.

Tanya, has you already cut your glass in half? What a beautiful color, but how it tastes

Irish, and we are looking for more than one degree

Found it? Where has he gone.

Found it?

Nope

Looked everywhere?

Looked everywhere?

Shurik said, this wine is just for you))) there are no degrees, so it won't be bad

Tanyusha, you did it after all ?! And I'm still waiting for someone to dare, while it's hot, we indulge in kvass

Vooot, you see how good it is, now you will not break away from the team during the parties.

My robin from Orsyusha

Well, just look at what is being done ... Before Tanyulya had time to put down the glass with the robin, someone had already had a drink, had a good drink ...

And I, and I bought cans (called a lantern) for 1.5 liters in Auchan and all the pleasure is 31 rubles ... there are also covers for them.

But I didn't find the lid, I had to put the cans back on the shelf

Tanyusha, you did it after all ?! And I'm still waiting for someone to dare, while it's hot, we indulge in kvass

And it got colder here, but in the evening I still drank a cup of robins .. tasteful. Like raspberry cider
Flax, my husband drank ... he showed bubbles

Irina, how did the yoghut come from it, okay? Does it overheat?

It turns out well the temperature keeps well, does not overheat. It takes an hour longer for me to prepare yoghurt than in Orson.

I put the wine with lipisin ..... The husband and son rubbed me zest from oranges - they were how to say something .... happy!

[Irina]

Irina, great, I also ordered the same Galaxy for myself

[Yulia]

Yulia, I hope it will not disappoint the jar, but it's better to find a glass one for it

Yes, I've already thought about it - I will pick it up)

But I didn't find the lid, I had to put the cans back on the shelf

Irish put it back in vain, you can find lids in any business department, and these banks are rarely where they are. I really like to put yogurt in them

[taste]

it's better to take the little ones

Agree . They also have small ones, I wonder how in comparison with Vivo taste... Maybe someone tried

Today I fermented kefir on kefir after Viva. So much serum, a lot. First time like this. I do not like this. I made sour cream with sour cream, curdled milk with curdled milk - everything turned out great. And here it is. What I did wrong?. I won't buy this starter anymore. For one-time fermentation is expensive.

I didn't like kefir vivo at all, it stretches like snot ...
Of course I'll try again, maybe it's just that something went wrong or the milk was bad ...

I also didn't like vivo-kefir, I think I already wrote about it. I will not take it anymore.

And I really liked ...

"And Baba Yaga is always against!"

Girls, in my amateurish opinion for kefir on "fermentation" tempera is too high. I did it in Shteba at 30 degrees and took 1.8% milk, very good kefir turns out.
I made yogurt, I didn't notice much difference with Shtebka, it turned out deliciously, we chopped peaches and diminished. But I took Orsyusha for the wine. I'm afraid to put wine, today I put kvass.

So I also thought that something was wrong, can I really try to make this kefir on kvass? Three vials are still in the refrigerator, you need to experiment

So I also thought that something was wrong, can I really try to make this kefir on kvass? Three vials are still in the refrigerator, you need to experiment

Of course, on kvass, you can hold it for 2 hours on fermentation, and then on kvass, or immediately on kvass. It's just that some starter cultures require a temperature of 30-37 degrees, this is kvass in Orson, and some 37-43 degrees, and this is fermentation.

[Baba Valya]

Baba ValyaHe liked it when the jar was taken out of the refrigerator, opened, it smelled like a village, fresh grass, and milked milk, it turned out very tasty. Today I will try slim yogurt and see what happens.

And in my jar with kvass PROCESS !!!! Wanders around, smells like bread !!! pizirechki !!!! I think I'll soon be ripe for wine!

Slimyoghurt turned out to be thin ... and sour. It will go like kefir ... suddenly the effect will be ...

Slimyoghurt turned out to be thin ... and sour. It will go like kefir ... suddenly the effect will be ...

So I got it "drinkable", but not sour and became a little like fermented baked milk in color. Everything is strange, the same result is never obtained. Yesterday from this manufacturer I delivered "yoghurt" on milk with a short period of time, it also turned out to be watery, like drinking. And the milk after boiling was covered with a thick foam, which did not turn into foam, but stood in a mountain. I had to shoot with a slotted spoon. The most successful was the first result on the milk "Bezhin lug" and green activity in the bath. I didn't even heat the milk, everything was at room temperature and in the fermenter, a spoon was at the exit.