Fermenter Oursson FE0205D / GA

[AnastasiaK]

AnastasiaK, congratulations on your purchase! I have green too))
Girls, I wonder if the heat is, for example, 30-33 degrees, then the fermenter will keep the temperature of 20-25 degrees on the wine?

[Yulia]

Yulia, we have a heat on average 35g. in the shadow. The temperature inside the fermenter is as stated. It's okay.

[julia_bb]

julia_bb, I took the question off the tongue. I also think about it, we are now not hot, I sit in an embrace with an air conditioner, but it is in the room, and in the kitchen it is about 26-27 degrees. But what will happen inside Orson if you set it to Wine?
Cope means great!

we have a heat on average 35g. in the shadow

And our summer will not start in any way!
Natalya, it’s wonderful that it keeps the temperature, our little bear!

Yes tempera. somewhere on average 23-25gr. When I put my hand in, it seems even cool

Yes, girls, I have orange wine in my fermenter, yesterday I measured the tempera at 25 degrees

Yesterday I bought 1 liter of baked Prostokvashino 4% milk, added 100 grams of Vivo streptosan (left for re-fermentation), for fermentation for 6 hours - today, like shop cream, 10%. With strawberries

[AnastasiaK]

AnastasiaK, I also bought such milk wanted to deliver sour cream today .... Aha, how! I made today "jelly" with strawberries (purchased ....), so I threw all the sour cream. But I didn't guess to leave the leaven !!! I'll have to buy sour cream in the store, what a horror. This is when Orsik is empty.

And not a few of those degrees on kvass for sour cream?

Few! Sour cream is fermented at 40 degrees

[Kara]

Kara, for sour cream 40 * a bit too much, the temperature is written less on sourdoughs.

[Lactin]

On Lactin written:
"Add the contents of 1 packet of dry starter culture to 1 liter of cream, heated (if it is UHT cream from the refrigerator) or cooled (if it is homemade or pasteurized cream) up to fermentation temperature (34-36 ° С) and mix thoroughly "
Withstand the fermented cream until cooked 7-10 hours at rest at the fermentation temperature (36-39 ° C). To maintain the temperature, you can use a thermos, a yogurt maker, a special multicooker mode, or a well-wrapped container.
Caprina:
Add the contents of 1 bag of MEZO starter culture to 1 liter of cream, heated (if it is ultra-pasteurized or sterilized cream from the refrigerator) or cooled (if it is boiled cream) up to fermentation temperature (32-36 ° С) and mix thoroughly. The fat content of the cream does not affect the fermentation process, it is a matter of your preferences: fatter than cream, thicker sour cream.
Soak the fermented cream until tender (6-8 hours) alone at a fermentation temperature (32-36 ° C). To maintain the temperature, you can use a thermos, a yogurt maker, a special multicooker mode, or a well-wrapped container.

[Kara]

Kara, for sour cream 40 * a bit too much, the temperature is written less on sourdoughs.

well 36-39. I mean that 30 degrees is not enough. Sour cream will eventually ferment, of course, but with a longer time, and therefore will sour

The first time I will make yogurt in a fermenter, and I have a question: here I will make it in 2 liters. jar, and put it in the refrigerator directly in it, or can you transfer it? Or is it better not to disturb? Or when you cool down, then you can? Previously, I always did in portioned glasses

[Nadin1234]

Nadin1234, I would put it right away as it suits you and put it in the refrigerator to ripen. All the same, it is inconvenient to eat from 2 liters, and all the time it is not necessary to climb with spoons.

I just can't find it in the store and at an affordable price ... but really want to ...

Hello girls and boys !!!!! I'm a beginner ... I read Temka very carefully, I like everything very much ... I ordered and paid for the fermenter. I'm really looking forward to it ... I saw Tanya on YouTube now and I'm with you ..

probably the manufacturers made it so small on purpose so that we would buy Orsyusha at least 3 pieces each. Well, what is 2L for a family, I don't understand? Put kvass now, and yogurt? Cunning, cunning, cunning! So you still have to buy!

A container of 2 liters cracked. They did not drop, did not gouge. I didn't even notice where and when. The glass is insanely thin. Now I will pick up another container)))

A container of 2 liters cracked. They did not drop, did not gouge. I didn't even notice where and when. The glass is insanely thin. Now I will pick up another container)))

So I have the same

A container of 2 liters cracked.

It's a pity how. You can pick up a liter, but a 2-liter

Oh girls, fearing that the flasks were so flimsy, bought a jar with a clasp on ozone. Everything would be fine, but opening and closing this jar is not ice. And no one knows how a jar with a wooden lid works. I somehow doubt that a jar with such a lid can be used for making fermented milk products.

It's a pity how. You can pick up a liter, but a 2-liter

Something tells me that the cans, when separately available for sale, will cost like a whole fermenter

Something tells me that the cans, when they go on sale separately, will cost like a whole fermenter

Life experience tells you ... It's easier to buy a new bread maker than a bucket ..

Only on the official website it remains to order them or what?

The Platypus still has

And in Mvideo, green for 2490 rubles, orange - for 2790.

I, too, now with a fermenter)))) took an orange. I ordered it in m-video, sent them a link to the price of competitors for the action, and they sold it to me for 2489. What a cute little thing!
Banks from Ashan, which were advised on this topic, saw on sale last week, today they were already gone.

Do you think it overheats a little on the yogurt setting?

[Nadin1234]

Nadin1234, by sensations, overheats, but it would be better to measure. But I don't have the right thermometer. The girls measured, everything seemed to be fine.

I have 39.5-40 degrees inside on yogurt, measured several times, the bank is warm when you take it in your hands

[Yulia]

Yulia, this temperature in how many hours? What is the starting temperature of the milk?

Last night I washed, sterilized and immediately put in the yogurt. I had a Symbiotic GoodFood starter, I've been using it for a couple of years in a Mulinex yogurt maker. I did everything as usual - I scooped up milk up to 39g, added sourdough, set it for 10 hours. After 8 hours, the yoghurt was fermented, but the temperature at the bottom is 50g, at the surface - 45g. unambiguous overheating.
What do you think, take it or try to make a substrate?

The initial milk temperature is room temperature.

Five hours later, the temperature inside is 40.5 degrees. The jar is not hot to the touch, and the display is warm.
Normal flight
I put it on a new one for 8 o'clock, in the morning I still measure the degrees

In the morning the temperature was 38.9 degrees. I measure with 2 thermometers - 1 teskomovsky, 2nd electronic

So, my curdled milk was ready after 6 hours, the rate after 3 hours was 37.6 degrees, at the end of 40.5 degrees. Very thick, stands in the fridge, haven't tried it yet.

Girls, on ozone there are cans for 2 liters Pasabahce "Bella" 18x12x18 cm. I measured my 2-liter one - somewhere 17x18 cm. It looks not as flimsy as ours.

[Yulia]

Yulia, this temperature in how many hours? What is the starting temperature of the milk?

Last night I washed, sterilized and immediately put in the yogurt. I had a Symbiotic GoodFood starter, I have been cooking with it for a couple of years in a Mulinex yogurt maker. I did everything as usual - I scooped up milk up to 39g, added sourdough, set it for 10 hours. After 8 hours, the yoghurt was fermented, but the temperature at the bottom is 50g, at the surface - 45g. unambiguous overheating.
What do you think, take it or try to make a substrate?

Of course, I'm not an expert, but I would not heat milk in front of the fermenter.

[Nadin1234]

Nadin1234, I definitely overheat, but the temperature did not measure. While adjusting what to put on the bottom. The device itself is compact, convenient, but due to the fact that it overheats, I would give it three points, no more. Well, you can't cook sour cream and yogurt at the same temperature regime, but manufacturers say that you can. They are clearly far from cooking and everything connected with it. I don't have any other Orson technique, and probably won't. I am a little disappointed, although the application of what I have found is not what I expected.

The initial milk temperature is room temperature.

Thank you, now I will put a 2 liter jar of water at room temperature and I will check the temperature throughout the day.
Did you put it in liter or two liter?

And another question is ripe, in the recipe book it is advised to close the inner jar when preparing sour milk with a lid. I did it like in an ordinary yogurt maker, did not close it. Do you have to close?

I, of course, am not an expert, but I would not heat milk in front of the fermenter.

Why? What is its fundamental difference from a regular yogurt maker? I thought it was the same yogurt maker, only for a large volume with one container and with 3 modes.
I took mainly to make sour cream, maybe I put it in a large jar, usually (1.8 liters) in the oven. I heat it up to 40 and turn it off (even a light bulb heats up the oven to 50 in 6 hours), by the morning the sour cream is ready. But it happens that the temperature drops too quickly and you have to keep track of turning on and off the light bulb. I thought this orange charm would help me, but she just let me down ...

I also overheat and overheat well, I put a silicone mat and now there are no problems. I cut out the rug from a large silicone mold I did not need, cut off the bottom. This bottom is rather plump, like in honeycombs, the size turned out to be large, but I was sorry to cut it off, (I am economical, we can also use a large one) and made four cuts, five cm each, like a cross on a cross, leaving the diameter of the bottom of the fermenter in the center ... When I put it in the fermenter, it folds like a flower, also closing the walls by 4-5 cm. The temperature drops inside the device significantly But this is what I needed yesterday, I did a "prophylaxis", I got the starter cultures from St. Petersburg, the temperature is needed there 36-38 ° C she all stayed at the bottom of the can, what bullshit, I don't know
It looked beautiful (I held it for 8 hours, it was probably possible for 7) a smooth, glossy top, it does not taste very good, but I need to drink it for immunity

Utility:

"Prophylaxis A" is suitable for those who have some problems with intestinal function, and also want to improve and support their immunity in the future. Acidophilus bacillus in the starter culture is a serious barrier on the way of microorganisms hostile to the human body. It produces bactericidal substances that prevent the development of pathogens of dysentery, typhoid and some other diseases. Lactobacilli form in the process of their vital activity vitamins, micro- and macroelements necessary for a person. In addition, they create an acidic environment in the intestines, in which the existence of pathogenic microflora becomes impossible.

The starter product "Prophylactic A" has a mild and delicate taste. Suitable for adults and children over 1 year old.

Did you put it in liter or two liter?

I did it in a liter, and did not cover it tightly with a lid.
But I remember that in a yogurt maker with several jars, there was a recommendation not to close the jars.
So you can try this and that.
All manufacturers recommend preheating milk before sourdough to a temperature of 36-39 degrees, but I was just too lazy, and the girls wrote that it turns out that way.

I have three of them, none of them overheats! Don't confuse technology with a yogurt maker.In a yogurt maker, only the bottom heats, in a fermenter - the whole body. Close the lid, because we need anaerobic fermentation without oxygen.
Quote from a smart book:
"Temperature greatly influences the anaerobic fermentation of organic materials. Fermentation occurs best at a temperature of 30-40 ° C (development of bacterial flora)"

I also liked the result for both yogurt and kvass. I'll take out the wine tomorrow, I'm just wondering what its taste is

By the way, sour cream should be cooked at a lower temperature than yogurt. I shoveled a lot of information over the past two weeks and came up with a general rule: yogurt fermentation takes place at a temperature of 40-45 degrees - 7-8 hours. Sour cream - at 30-35 degrees 8-10 hours. Therefore, those whose apparatus overheats can make sour cream on the "kvass" mode, and yogurt on "fermentation"

Good day to all...
Interested in the "dough" mode - judging by the shape of the cans - the thick dough will not go (how to take it out for kneading and then lay back?) Or only watery, like on pancakes? .. and also: what is the power of this unit - looked at the descriptions in different places - not a word about power ...

... Close the lid, because we need anaerobic fermentation without oxygen. ...

In yogurt makers and in the instructions for cooking, they write that it is not necessary to close the jar with a lid, since these strains are not anaerobes. There is not much difference in the preparation of yogurt in a yogurt maker, fermenter or slow cooker.
In a fermenter, this probably matters for other products.

I think you can put the dough in a bag and put it in a fermenter on avenue kvass, I will definitely try this thing in winter, it's very cold at home in winter, and now it's already 26-28 in the apartment

... Therefore, those whose apparatus overheats can make sour cream on the "kvass" mode, and yogurt on "fermentation"

That is, in my case, dancing with rugs - bedding or not using the fermentation mode at all. Still, 50g for yogurt is an exorbitant temperature, mad overheating.
Now I'm measuring the temperature for about 5 hours (I put 2 liters of room temperature water for fermentation), then I'll check other modes, or maybe there and on kvass for 40 scars ...

In a yogurt maker, only the bottom heats, in a fermenter - the whole body.

It seemed to me to the touch that it warms like an ordinary yogurt maker, only the bottom. Well, there cannot be such an uneven case temperature when heating not only from below (I felt it inside and measured it with a non-contact laser thermometer).
I envy that you keep the required temperatures, but I was again unlucky ... How tired I am to hand over the devices several times before I get it without marriage, I'm lucky enough to get married ...

[Angelina]

Angelina, do not worry, my temperature sometimes reaches 55 °, a piece of silicone is on the bottom and there are no problems. Everything is turning out great now and I do not consider it a marriage, since the voltage in the network is different for everyone, all my devices overheat ...

Well, I expose time less than necessary.

I see no point in taking measurements on water.
Surely, the thermal conductivity of water and milk is different.
Not a physicist even once))) can someone tell me.

[Ira]

The only thing I didn't like was that the leaven doesn't dissolve

Ira, I pour a small amount of milk + sourdough into a cup and stir well with a whisk, and then pour all this stuff into a jar and stir it there until the mass is homogeneous - no problem.

Several times I fermented yoghurt-curdled milk from goat's milk, and with sourdough, and with the addition of goat yogurt - the yogurt turns out to be tasty, but always has a liquid consistency. Goat milk doesn’t make yogurt too thick for the spoon to stand. This is apparently such a property of goat milk