Fermenter Oursson FE0205D / GA

[Ella]

Ella, apparently, will not overheat if you do not preheat milk. Do not be afraid to try)
They pounced on me so much, proving that overheating and underheating is a complete norm for this device, that you need to dance around it with a tambourine and adjust to it - it will scare anyone you want)
I don’t think everything is so sad, many people are completely satisfied, you will be lucky too!

[Angelina]

Angelina, no one attacks you, but vice versa. Read my post on page 58. and 61. I also could not figure it out and asked for advice here.

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?

Congratulations! And don't be afraid of him). He does everything great! In my super sloppy family, where unbreakable dishes break, they haven't done anything wrong with the banks in a month, while they empty the banks themselves). They just ask for more kvass, yogurt, etc. I can't even try to put wine!

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?

Ella, why did you buy it if you have such fear?

A normal device with due regard and understanding of the processes!

[Suliko]

Suliko, a good thing! Yoghurt went very well in our family. The banks are whole - the son washes himself.

And how not to preheat milk? According to the instructions for the leaven, you need to warm it up ...
And what modes are confused, did not understand, kvass and wine?

Well, that's how much confusion at once, because of one alarmist)))

Girls, read the topic, here EVERYTHING has long been discussed and scheduled.

Ella, why did you buy it if you have such fear?

Yes, I ordered mamsi for a long time with a discount. Delivery there was long. While they were brought in, the maidens began to write about overheating. I put the fermented baked milk on baked milk, put a silicone mat just in case. Waiting

[Defective]

Well, that's how much confusion at once, because of one alarmist)))

Girls, read the topic, here EVERYTHING has long been discussed and scheduled.

Because of me? Right? Can you write only positive reviews? Is it impossible to try to figure out whether this is a device or a feature? I read the topic. Yes, not all 128 pages, but more than half for sure. I definitely have !!!! Defective device!

They prove to me so convincingly that I do not know how to use the technique and ferments, I do not correctly interpret the measurements and draw conclusions, etc., that I decided to continue the test. So - in the Wine mode, the water with a temperature of 21 degrees in 6 hours heats up to 29 and the temperature continues to rise !!!! Two exactly the same modes? That is how it should be? Or are the kvass settings confused with wine? No, you don't need to panic, but adapt to what you have. And what did I pay 2.5tr for?
Forgive me that I got married and I confused someone with my reviews.

[Suliko]

Suliko, I also got a fermenter with mamsi, a couple of days ago. I’m already eating sour cream and drinking yogurt ...

And what modes are confused, did not understand, kvass and wine?

Olya, there is a defect in the instructions, in fact, from left to right: fermentation, wine, kvass (and not fermentation, kvass, wine). Ie.you double-click on the button with the book, the cursor moves to the indicator in the middle and 168 hours are automatically displayed

Olya, there is a defect in the instructions, in fact, from left to right: fermentation, wine, kvass (and not fermentation, kvass, wine). That is, you double-click on the button with the book, the cursor moves to the indicator in the middle and 168 hours are automatically displayed

It was easier for me to remember (what if the thread would help someone) - the minimum numbers are milk, the middle is kvass, but for sooooo long - wine, it is still not often and is needed a little.

Thank you, now it's clear with modes

[Dumpling]

Dumpling, you write correctly, my device is also overheating, neither yogurt, nor orange wine I did not succeed, so I also think, is it possible to give this device away if 2 weeks have passed since the purchase, or it is already impossible. Well I can't make friends with him

So I read you, colleagues, I read ... And, despite the presence of 2 yogurt makers, I could not resist, I ordered a "redhead" in the M-video, there the price for it is now reduced to 2,390, and given the prepayment, there is also a discount 5%. With all other suggestions, for me this is the most profitable option. Here I sit, happy as an elephant! I'm already languishing in anticipation ...

[SmiLena]

SmiLenaSome stores have extended return periods. If you have a SC, you can contact them. I called the local, talked to the foreman, he said he was aware of the problem and did not even carry out diagnostics, they immediately order a board and sensors for replacement.

I didn't measure anything, girls, I put the yogurt down at a run. It turned out tastier than in a slow cooker. Next I put the fermented baked milk, it turned out sour cream, I took the cream of 20% fat and fatty fermented baked milk to blame, followed by the top. milk fermented baked milk then a punch, but it tasted like kvass from barrels used to be sold, and made from cherries and lemon. I like it. But I put classic kvass, water-water! : pardon: what did you do wrong? I did everything according to the recipe. Not enough volume, of course, or buy a second? At work, everyone is waiting for liqueur, but I can't even try, Orsik is busy all the time

Not enough volume, of course, or buy a second?

Well, what can you do, of course to buy

:) ! Boom waiting for paychecks!

Well, what could I have done wrong with classic kvass?

[OlgaYUB]

OlgaYUB, there are complaints about classic kvass. Let it stand in the refrigerator for a couple of days - it will ripen. It will be tastier later.

[Olga]

Olga, I already wrote above: leave in the refrigerator for 2 days. My last kvass
kvass concentrate. wort-90 ml., yeast-0.5 h. l., water to the top. After 36 hours add 0.5mult. a cup of sugar and stir.

Thank you Natasha! I did something like this, just left it in the room, now I'll put it in the refrigerator and I'll wait

Girls, I'm upset ... Sonny just cracked a two-liter can of Orson ((((
What to replace? I have two devices, but one jar is definitely not enough (((((
p.s. Very sharp glass from the can ((((I cut myself very hard while removing ((((

[Dumpling]

Dumpling, I bought in M ​​Video, if you manage to hand over the device, please write, then maybe I'll make up my mind, I just never handed over anything back. Somehow lucky for the technique

[anna_k]

anna_k,

I also cut myself while I threw it out ..))

Girls, what can you do with the jar to make it less fragile? Maybe cover it outside with several layers of enamel?

[OlgaYUB]

or buy a second?

OlgaYUB, of course, take the second, since it is so in demand. I ordered two at once, after reading the enthusiastic reviews of the owners. It's a pity that some redheads were at that moment, but I think that this case is fixable

Girls, what can you do with the jar to make it less fragile? Maybe cover it outside with several layers of enamel?

You can try to glue it over with wide tape in a spiral, only to strengthen the walls. The tape will not come into contact with food outside, but inside it is normal, clean. But it's beautiful how it goes, with a spiral, a cross

Anyut, there is Mvideo, but I still have discounts and it comes out to me about somewhere around 1700-1800 r (y) next week I'll take it.
As for the jar, back in the 90s I bought a small saucepan (thin glass), the displacement was different. Maybe they are on sale now? Then you can replace!

The cans are kind of ill-conceived ... I have a silicone bag for kneading the dough - I think you can put it inside the fermenter. And hide the jars away and forget about them (I’m already starting to be afraid of them, I already have two glass jars from ozone broken and the feeling was not pleasant), until, say, new ones are drawn - ceramic from Ouyrsson, so more, that for now I only need to proof the dough ... that's how I think ...

🔗 Look here about jars

7th row of cans, the last picture in a row, 1.5 l can

Good jars, only sterilizing them is a dreary thing, because of the glands in the microwave it will not work

[Kara]

Kara, Irish, you can just wash it with soda and, for greater fidelity, pour boiling water over

Yes, I always do that. Everything is in the apartment. Not a single can flew.
And this piece of iron can be removed like that? or is she there for life?

[Olga]

And this piece of iron can be removed like that? or is she there for life?

Olga, if desired, you can remove, but then it will not close tightly.

You can try to glue it with wide tape in a spiral

I thought about this option. Still, the fumes from the glue confuse me. After all - but still the scotch tape will warm up.

Today I baked Lithuanian challah from Omelochka. The dough (kvass mode) stood in Orsik, then the dough there for proofing (kvass mode) and when I put it in the mold I switched on the Fermentation mode, and put the mold with the dough on top of the device, everything turned out just fine !!!

Well, we wrote it down .. barely read

I ordered it BEFORE I saw this topic on the forum. I was collecting an order in a platypus and drew attention to the Orson section. I liked it purely externally, I went and read it at the office. website, looked at the price (1990 in duck) and ... I liked it even more, in general I ordered it. Well, I arrived today, a green apple. I checked the jars, their appearance. All the way. Banks are, of course, thin. Regular glass. It would be nice to be tempered, but in this case, they would just be heavier, more difficult to remove. A small one is an honest liter, but a large one, yes, 1.8, two liters there almost to the edge, literally a centimeter from the neck, you will spit it out. You can pick up a jar with smooth edges, and not a pot-bellied one, then 2.5 liters will fit in, only it will be difficult to take it out. At the office. There are also glass and ceramic containers on the site, but not on sale. It will not be difficult to pick up a jar, the main thing is that it is even on all sides for even heating.

We do not drink wine / alcohol. But kefir / kvass with pleasure. For which it was bought to help a yogurt maker with portioned jars. It is for drinks. The tests will be carried out tomorrow.

About overheating, as the girls wrote about here. And what is the air temperature in your apartment? The fact is that in the summer I usually cook yogurt faster (4-5 hours versus 5-6 in winter), at one time I did not bake bread at all (when there was an old LV) - the yeast was so fermented in it that the bread simply went down and did not work , how to. Then they adapted to put less yeast and generally bake at night, so that it was cooler. All this because it is corny hot in the apartment. If the inside is more than 25 degrees - everything that ferments / ferments - definitely moves faster. The device is solid plastic, it is unlikely that it keeps the temperature inside well ... It is quite possible that it overheats. But this, of course, is just speculation. As an option... Maybe by autumn everything will be fine and the device will work normally? Hopefully.

I also came to this opinion - it is hot in the kitchen, the appliance is "overheating" (we now have it at thirty at night).


now the "sweet couple" Bear and the blender Vitek are working with might and main in the kitchen, making me a smoothie Here is such a light dinner - drinking yogurt. an apple, a banana, three tablespoons of crushed "Five cereals" flakes and .... chocolate candy (it's hot here, the chocolates "dry up" in the fridge. And the chocolate is good. Here I grind and ....)

Today I made yogurt for the first time in a fermenter. Since I made sure that the Kvass mode keeps the temperature around 30 degrees, which is completely insufficient for yogurt, I decided to put it on Fermentation. In 1.5 hours, the temperature reached 45 degrees, I did not wait any longer, I transferred it back to Kvass under the control of a thermometer, the temperature kept 35-36 degrees. After the end of the program, the temperature is already 33 degrees in the switched off device. It turns out that just putting on a certain program will not work, or it will not heat up, or it will overheat. And dancing around, controlling the temperature, I did this in a simple multicooker, from time to time turning on the heating. And in a multi-cooker with a multi-cook, the temperature is kept the same as you set, from 30 degrees, I measured it, and it keeps it very accurately. So the question with dairy products .... Not very convenient.

[AnastasiaK]

AnastasiaK, is it hot in your kitchen now?

Listen, if you pour some water inside, won't it be scary? Or how?
Today I put yogurt overnight, after 8 hours the temperature was 42 grams.

It's 25 degrees in the kitchen today. I poured some water inside, according to the level of milk.
Now I looked in, the yogurt turned out, the surface is glossy, a dense clot, there is no whey. But, again, it is under control and dancing around. ...
Put it in the refrigerator, cool down, taste it in the evening.

Why water? For additional heating? In fact, water cools longer than air ... And even in an enclosed space. The device is designed to heat the product inside the air gap. This means that it heats the air, the air heats up the yogurt. Then it turns off, the air cools down, the product also. And if there is water around the product, it will cool more slowly, then the product will also. That's overheating.

Does it work well without water? Or haven't you?

Water for even distribution of heat, otherwise the bottom will generally weld from direct contact, and the walls will not warm up through the air.

Water for even distribution of heat, otherwise the bottom will generally weld from direct contact, and the walls will not warm up through the air.

But the device is not designed for use with water, is it? I will ask again - does it work normally without water, or is it "boiling down", overheating? And why don't the walls warm up through the air? Is there a closed space there?

In an ordinary yogurt maker, even with a loosely closed lid, everything heats up perfectly even without water. I did not understand why pour water where it is not necessary IMHO, the water will overheat.

[Mams]

Mams, I will not persuade, but there is just a stupidly closed container, without any danger of liquid getting into the device, why not pour water there? Moreover, the direct contact of the bottom with the object heats more than indirectly through the air gap, and the water gives uniform heating. And I always pour water into the multicooker bowl when preparing yogurt, rather than just putting the jars on the hot bottom.
I do not think that the device heats in different ways, it needs to heat the water, that the air, what the heating temperature is set on the program, will heat up to that. No more and no less.

[Anastasia]

Anastasia, We must still start as written in the instructions for the first time. Set the fermentation for 6 hours, take a look and if necessary add more time later. When I take out the jars, they are hot to the touch. But it didn't work out - the yogurt curled up when I set the time to 8 o'clock.
I also like the fermenter that you don't need to pour water. By the way, I, too, having read here, took and put silicil on the bottom. mat. Well, I wanted to see what happens. What happened was that the yogurt was ready only after 10 hours, and not as usual after 6. And the cans were just as hot and the mat was also hot.
By the way, I have 30 degrees in the kitchen.