Fermenter Oursson FE0205D / GA

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 there until the mass is homogeneous - no problem.

I did so, but she still, all sank to the bottom and her color was some kind of brown.S vivo there were no such problems, but he is basically white, he probably just can't be seen ...

I did so, but she still, all sank to the bottom

Well, maybe it's true, it depends on the sourdough itself

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.

Thermal conductivity is different, but it does not play a role here, since the difference between the external environment and the temperature of the liquid is not significant. The heat capacity is important here, it is naturally lower in milk. Without going into formulas, milk heats up faster, all other things being equal. But I'm not interested in this, I want to know after what time the temperature difference at the bottom and closer to the surface will be significant (5 degrees or more).
Overheating is terrible, and so it is clear, for anyone to lay something, so I just have fun so as not to get very upset.

[Angelina]

Angelina, do not worry, my temperature sometimes reaches 55 °, a piece of silicone is on the bottom and there are no problems.

Thank you, I'm trying to calm myself) my yogurt maker only overheats in the summer, when it's hot in the kitchen, in winter I don't lay the rug, I think it's not a matter of tension (we have some kind of voltage control system installed at the entrance to the apartment). The point is the device's marriage and my "luck".

Good day to all...
Interested in the "dough" mode - judging by the shape of the cans - a thick dough will not work (how to take it out for kneading and then lay it back?) Or only a thin one, like for pancakes? ...

I put the thick dough in a 2L jar, her throat is wide, you can knead it right there, you can get it in your hands.

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.

Thank you for sharing the find, otherwise if relatives burst by themselves, given them, it is dangerous. I threw the can into the basket, but I am not making an order yet. So take it, write a review for us please

[Aygul]

Aygul, also threw it into the basket. I have points there, I need to order something else.

Girls, there are 2 liter jars of Pasabahce "Bella" 18x12x18 cm on ozone. I measured my 2-liter one - about 17 by 18 cm.

I measured the diameter of my native Orson jar by 2 liters 15-15.5 cm (at the widest point). The inner diameter of the fermenter at the top edge is 16.5 cm (with an interference fit - 17) cm. There is a high probability that this Pasabahce "Bella" will not fit into it

[Biryusa]

Biryusa, then you can see the same can for 1.7 liters

I put the thick dough in a 2L jar, her throat is wide, you can knead it right there, you can get it in your hands.

Thank you for your answer ... but the fragility of these jars is scary - how not to crush, dragging the dough back and forth ... and, by the way, what is the power of this fermenter - how many watts does it take per hour on average?

And, by the way, what is the power of this fermenter - how many watts does it take per hour on average?

20 watts

And I didn't have any trouble with the test. I kneaded it quickly in HP, put it in a jar for proofing, a jar in a fermenter, and put it on the table. I didn't have to pull anywhere

It's easier to buy a new bread maker than a bucket ..

So I have LG HP because of the bucket, and I've been using Hitachi for 4 years already.

[Biryusa]

Biryusa, then you can see the same can for 1.7 liters

As a partial solution to the problem - quite
Today I called the Orson service center, asked about the possibility of buying cans and their price. They promised to find out and call back, but so far they are silent.

Interested in the "dough" mode - judging by the shape of the cans - thick dough will not work (how to take it out for kneading and then put it back?)

You can line the fermenter with a suitable sized plastic bag and place the dough in it. And then you don't need to wash anything - you threw out the bag, and that's it.

I somehow decided to warm up the cold dough. Straight to the polyet. I put the bag in the fermenter and turned on, fermentation, So the dough right at the bottom of the bag dried out with a crust: girl_haha: But on the program, kvass, I think it makes no sense to put the dough. Since the declared temperature is low, then just leave it on the table and the same effect will be there.
By the way, about the new fermenter and ceram. bank. I have a Soviet ceramic barrel for 2 liters. I fit into the fermenter perfectly, but ... how heavy it is, even empty: swoon: And if it is still filled with liquid: girl-th: It will be very problematic to pull it out, because there are no pens. Now I'll try to throw off the photo.

This is on Vina 20-25, and on Kvass 30-35

I also put a ribbed silicone mat on the bottom, now I'm trying it with it, I'll see the difference. I was the first to make kefir with Vivo sourdough, it is interesting that 2 liters turned out to be thick, like yogurt, I eat with a spoon, for some reason I thought it should be drinkable, the bottle says: 1-3 liters, maybe stir for 3 liters.
And the bottom overheats, I don’t know what about the walls, how they heat up, it doesn’t come into contact with them, but at the bottom it turned out to be heterogeneous and, as it were, lumps stuck to the bottom of the can, this is overheating. But it’s not critical, it’s still tasty and can try less time.

[Aygul]

Aygul, fixed. I thought about one thing and wrote about another
Although when the jars of yogurt, they are very warm, and when with kvass, I don’t feel the temperature with my hand, well, it’s like I’m just standing on the table. Maybe it's because it's summer?

Girls, this is what I cooked in our pot

Fermented vegetables, herbs, to maintain the K-U-Balance of the body (in the Oursson FE0205D / GA fermenter) (Admin)

I was the first to make kefir with Vivo sourdough, it is interesting that 2 liters turned out to be thick, like yogurt, I eat with a spoon, for some reason I thought it should be drinkable, the bottle says: 1-3 liters, maybe stir for 3 liters.

I have Vivo on kefir and it turns out thick by 3 liters, a dense clot, then I pour it into bottles and it becomes fluid, less dense.

somehow I decided to warm up the cold dough. Straight to the polyet. put it in the bag in the fermenter and turned on, fermentation, So the dough right at the bottom of the bag dried out with a crust

at the beginning of the topic we agreed that the "Fermentation" program is not suitable for the test.

[Gulnara]

Gulnara, so you have to check it yourself

It's time to put all smart thoughts on 1 page, otherwise they have already chatted, and cannot be found

[Aygul]

Aygul, I support

at the beginning of the topic we agreed that the "Fermentation" program is not suitable for the test.

But I'm wondering, did the manufacturers test it themselves at least once?

I think only in theory

Well, judging by the way the recipes are written, they didn't even theoretically test

I did a water test yesterday. Capacity 2 l, initial water temperature 24 g, fermentation mode 10 hours.
For an hour, it warmed up to 32 degrees, 2, 3, 4 hours plus 3 degrees every hour. After 5 hours the temperature is 40.5. Then more or less stable, but every hour plus a little. Total by the end of the program 42.2 at the surface. At the bottom, each reading was half a degree higher.
As a result, warmed milk in this mode will be very overheated, milk at room temperature will reach fermentation temperature in two hours.
I calmed myself, nothing, they say, I will lay a rug, I will not warm the mixture, but, they write, the kvass mode is ideal for sour cream.
After that I decided to put in kvass, check this mode. More than completely disappointed.For 8 hours the temperature has stabilized at around 29g, now 11 hours have passed, the same 29. No sour cream will ferment at this temperature. And kvass also does not think to start fermenting.
I'll have to take it (if they accept it), I definitely don't need an overheating yogurt maker with other modes not working, especially for that kind of money. I am sad ... Such hopes for her were ...

[anaerobic airless conditions for bacteria]

This saucepan is only suitable when you need to create anaerobic airless conditions for bacteria , that is, fermentation in an enclosed space, under a lid. And where vigorous fermentation is not required by technology, as, for example, in my case when fermenting vegetables and herbs - this is how it is supposed to be according to the instructions.
But, this is not always suitable for different products, such as kvass, herculean jelly and others ... where, on the contrary, open fermentation is needed so that the liquid ferments "like mash", gases come out.
Then both taste and texture will appear in the finished product.

And according to my experiments: there is a difference in taste if you ferment the rolled oats in "anaerobic airless conditions for bacteria" (not tasty) and open under a layer of gauze (very tasty) But the vegetables and grass turned out to be delicious

I leave the saucepan for myself, it will be useful for certain fermentation purposes

Well, these are my observations A matter of taste

Honestly, I liked the sour milk more in the multicooker. Even the capricious yogurt from goat milk in the multitude turns out faster and better in consistency, persistent inside Or is it just a coincidence?

I also like sour milk more from a multicooker, although so far I only make yogurt and sour cream. Although when the cartoon is busy, I also make sour milk in the bear.

[Tatyana]

Honestly, I liked the sour milk more in the multicooker. Even the capricious yogurt from goat milk in the multitude turns out faster and better in consistency, persistent inside Or is it just a coincidence?

Tatyana, and in what slow cooker, in a little redmond?
Today, in a dream, I fermented your salad in a fermenter ...

Virgo, I have such a question. put kvass on rye bread crumbs. added raisins, sugar. I wandered delightfully, filtered it in the refrigerator, we drink yesterday, and it is SALTY !!! This rye rusk gave such a taste ???

After that I decided to put in kvass, check this mode. More than completely disappointed. For 8 hours the temperature has stabilized at around 29g, now 11 hours have passed, the same 29. No sour cream will ferment at this temperature. And kvass also does not think to start fermenting.

Angelin, is this really the "KVAS" mode? Maybe "WINE" after all ???
On my kvass, fermentation immediately begins, for the first time I even ran over the edge

Angelin, is this really the "KVAS" mode? Maybe "WINE" after all ???
On my kvass, fermentation instantly begins, for the first time I even ran away over the edge

The description is all the more confused in the instructions, this was discussed here

Angelin, is this really the "KVAS" mode? Maybe "WINE" after all ???
On my kvass, fermentation immediately begins, for the first time I even ran over the edge

Yes, this is definitely Kvass, in this mode the maximum time of 48 hours can be set. If it turns out that something is confused, and this is the temperature regime for wine, and the time for kvass, then it is still a marriage.
I decided not to rack my brains anymore, I ordered a de green one for tomorrow (with the hope that another batch and the risk of marriage is less), and this one will simply hand over. Yes, I'm stubborn)))) how is it, everyone is happy and uses, but they sold something to me in vain))))

The description is all the more confused in the instructions, this was discussed here

I read that the description is confused, I set mode 3 with a maximum time of 48 hours.

The new instructions have already been corrected. that it is not at all 2 liters, but 1850.

There, 90% of the recipes were written by a person who not only never cooked, but also cannot count.

Yes, I'm stubborn)))) how is it, everyone is happy and uses, but they sold something to me in vain))))

everything is correct, the equipment should be in working order and be enjoyable

that it is not at all 2 liters, but 1850.

here for the first time I have all the kvass and escape

The new instructions have already been corrected

My release date is 08.14., The modes are mixed up in the instructions. And with the proportions, I also immediately noticed the trouble)

[Tatyana]

Tatyana, and in what slow cooker, in a little redmond?
Today, in a dream, I fermented your salad in a fermenter ...

So we have a road there! A very good thing, if you have the urge to do so. And what is interesting, you can ferment a specially selected composition of herbs and vegetables, in cases of any gastrointestinal diseases.

Irisha, very high quality milk is prepared by little redmond 01, there have never been any misfires, well, if only it's in the milk itself. I ferment only with natural whole milk.
Well, and the milk mushroom is working But, he refused to ferment goat's milk, impudent

Girls, but to my question, maybe someone still knows the answer?

Virgo, I have such a question. put kvass on rye bread crumbs. added raisins, sugar. I wandered delightfully, filtered it in the refrigerator, we drink yesterday, and it is SALTY !!! This rye rusk gave such a taste ???

Girls, but to my question, maybe someone still knows the answer?

Crack will not give such a taste of salt, the concentration is too low in the drink.
I constantly add crusts of black Borodinsky to my rolled oats - there is no salty taste!
This is some kind of mistake, perhaps by mistake the salt poured a little into the kvass? along with sugar, well, so the hand stretched out ...

This is some kind of mistake, perhaps by mistake the salt poured a little into the kvass?

definitely not. I have brown sugar, rye bread, but not Borodino

definitely not. I have brown sugar, rye bread, but not Borodino

well, then there is nothing to say ... if only Pushkin has played a trick in the refrigerator

Well, in general, for okroshka, of course it is suitable, but it is salty to drink

[Dumpling]

Dumpling, but it seems to me that it is not any kind of marriage, this is true for everyone. And everyone adapts, only in different ways. This milk is different, and the leavens are different, and even the temperature of milk and WATER is different. I have never worked equally well, neither yogurt, nor even kvass. And kvass only after it has stood in the refrigerator, preferably two days, becomes real. And this is on leavened wort. Yogurt from the same sourdough sometimes turns out sour, and sometimes not. So what? So I have a marriage. I think that the cooking technology also affects.

In the case of the Varenik experiment, ideal conditions for yogurt were obtained)

And, it would be better to cook the products themselves (yogurt, sour cream, wine, kvass) and already dance from these products, drawing conclusions about the suitability of the device.
And it’s somehow strange to heat water there and conclude that yogurt / kvass will not work.

In no case do I implore the ability of the device, as with any other, it is quite possible and there are cases of marriage or defects.

And it’s somehow strange to heat water there and conclude that yogurt / kvass will not work.

What's so strange? The first thing I did was put the yogurt, heated the milk like for a yogurt maker to a temperature of 39g. As a result, I got a temperature of 50g in the finished yogurt. Ambassador of this set up an experiment on water without heating, room temperature, the results are higher. I came to the conclusion that, adjusted for the lower heat capacity of milk, it is either necessary not to heat it up, or to insulate the bottom for the heated milk and reduce the fermentation time (for my usual starter cultures). In my opinion, the conclusions are logical.
Next after the water, I put kvass (from wort, room temperature water, yeast and raisins) on the Kvass mode. For 12 hours, the temperature of the mixture did not reach 30g, fermentation actually did not start, so, a couple of bubbles.In the summer, in the heat, I put the same composition in a 3-liter jar on the balcony without appliances, and the fermentation is clearly more vigorous. So after measuring the temperature of kvass in the kvass mode, I made another conclusion that the promised temperature of 30-35 will not be reached, the kvass will not work (or it will work, but for a longer time), and sour cream cannot be sour at all in this mode.

[Dumpling]

Dumpling, but it seems to me that it is not any kind of marriage, this is true for everyone. And everyone adapts, only in different ways. This milk is different, and the leavens are different, and even the temperature of milk and WATER is different.

And it seems to me that the inability to bring the mixture at room temperature (25g) to at least 30 is a real marriage. And if this is the norm for a device, then I do not need it all the more. A normally operating device must have a sensor that turns off the heating when the desired temperature is reached. That is, bring the mixture for kvass at a temperature of 20 and a temperature of 25 to the promised 30-35. If Orson has a different principle and it's not marriage, then personally I don't want to adapt to it.
And it's not the first year that I've been making all kinds of sour milk, and I perfectly understand the difference in sourdough, milk, etc.

Well, yesterday the device was delivered from Mamsi. I'm even afraid to turn it on now. Is he good for anything? I wanted to make sour milk. The girls also have problems with banks ... they crack ... I don't even know what to adapt the device to. It's good that I only ordered one.
Or don't panic and try a silicone mat? Does everyone overheat?