Fermenter Oursson FE0205D / GA

I made kefir from Vivo sourdough, stubbornly diluted it in 2 liters and, of course, about 150-180 ml did not fit. What to do with him? I put it in a glass in a free cartoon. I mean, it turned out perfectly in the cartoon, homogeneous, etc., but in the fermenter at the same time it was not so beautiful, a little layered, or something, especially below. Overheats, sadness But not critical, stirred and everything is OK. I'm happy with it, I bought VES VYM-2 per liter for it, it's convenient when you dilute the leaven for 3 liters.

[Hope]

Hope, and for how long did you put kefir?

[Natalishka]

Natalishka, so I got yogurt. Why make sure that it will not work and overheat if the Fermentation is 45 degrees or more? And pouring water is no problem. Well, I'm not convincing anyone, I just wrote about my experience.

[Nadin1234]

Nadin1234, put a glass of sourdough in a slow cooker without water or with water?

[Anastasia]

Anastasia, well, everything is clear ,, We are not looking for easy ways ,,

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.

You don't need to persuade me. The principle of operation of the device is as follows: it turns on, heats up, turns off. Its work is designed for an air gap. The density of air is several times less than water, so it cools faster. The device simply does not know how to work with water.

Once again: the thermostat heats the air, the air heats the yogurt. The heating turns off - the air cools down - so does the yogurt.
In the case of water: the water is heated, the device turns off the heating, but the water will not cool down as quickly as the air, therefore, when the device is turned on again, the water has not yet cooled down, and it is heated up again. Hence the overheating.

Try to do as it is written in the instructions, after that we will talk about overheating. At the moment - you are using the device incorrectly. And you are trying to arrange dances with a tambourine where it may not be necessary.

I am sometimes surprised. There is an instruction, there is a device. No, we do as we want, then it turns out that something is wrong. Here is the conclusion:

It turns out that just putting on a certain program will not work, or it will not heat up, or it will overheat. And to dance around, controlling the temperature, I did it 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.

And the conclusion is wrong. If you try to do it as expected, can it work without water?

In a yogurt maker with a plastic bottom, no water needs to be added. The multicooker has a different principle for making yogurt. There, the instructions show to add water, the metal bottom of the multicooker pan heats up much more than the plastic on the bottom of the yogurt fermenter ...

[Mams]

Mams, and messages from another user at the top of the page Nadin1234? Fact .... the bottom of the product is overheated. The walls are heated by an air layer, and the bottom of the can is in direct contact, and this is the difference in heating.
I shared my impression, albeit wrong, well, but everyone else will not do that. And in a slow cooker, I generally make yogurt without problems, and the result is always flawless and predictable.

[Mams]

Mams, and messages from another user at the top of the page Nadin1234? Fact .... the bottom of the product is overheated.

In general, I answer you, in your case - not a fact. In the case of Nadezhda, I don’t know, perhaps it was too hot in the kitchen, but I also asked you about this right away.

I changed the fermenter. I take my words back, this is not a marriage, but just a device so stupid. In the new one, as in the commissioned one, kvass heats only up to 29 grams, and heats the wine to the same temperature on the mode. That is, this is a yogurt maker with 2 modes, one of which overheats the yogurt. As already mentioned above, you can put unheated milk, then it will not have time to get warm in 8 hours. You can, of course, a rug, but this does not justify the hack of the manufacturer and does not add advantages to the device.
I'll write right away - the manufacturer in the recipe book indicates the fermentation time for dairy products is 8-10 hours, during which time the yogurt will overheat from below, I tried it, I saw the result.
And it's not convenient for me to dance with a tambourine, put it at 6 o'clock, I put it on at night, but I sleep for more than 6 hours, and even with the heating turned off, the sour milk will overheat.
Kvass and wine modes - no comment)))
For fans of the bear cub - please, look at things objectively, it has significant drawbacks, it does not hold the declared temperature regimes. It is a fact. If there are pluses for you that outweigh these minuses, this is not a reason to blame others for the inability to use technology.

[Dumpling]

Dumpling, .

[Mams]

Mams, and I immediately wrote 25 degrees.

Another question, how was the temperature measured and what exactly was measured, the water around or the finished product itself inside the container?

For fans of the bear cub - please, look at things objectively, it has significant drawbacks, it does not hold the declared temperature regimes. It is a fact. If there are pluses for you that outweigh these minuses, this is not a reason to blame others for the inability to use technology.

And no one has ever accused anyone. We are just trying to understand the problem of a particular person. I am neither a fan nor a detractor of the device. I just got it. I read the topic, I sit reading the instructions. Anyway, I will try to cook as written in the device itself. If it doesn't work, I'll try to solve the problem. And only after that I will decide whether he is good for me or not.

As for the ambient temperature, I wrote yesterday - the situation with overheating is quite real. And it was in the summer.

Why did I ask about the temperature outside ... Without an air conditioner, the kitchen is always hotter than outside. This is exactly what I have and it is in the heat. Now it's +24 on the street, +27 in my kitchen. Today in Kazakhstan + 30-32, from which I concluded that it might be too hot.

Do you also think that you need to pour water where it is not recommended by the manufacturer?

And the conclusion is wrong. If you try to do it as expected, can it work without water?

I've tried it. Yogurt (from milk and sourdough) is overheated, kvass (from wort, yeast, water, raisins) is subcooled. In the kitchen I have 24 grams, my arms are straight, the fermentation experience is great.

I measured the water around the container with milk with the Ikeev temperature probe. I round off the discussion.

[Olga]

Olga, what do you want to find out? Do you want me to answer you? I measured the temperature of the food and water instead of the food (inside the container) at the bottom and on the surface. I have 3 types of thermometers - with a step of 1 g, with a step of 0.1 and with a step of 0.01. The difference (measurement error) was more than 0.5 g. I posted the results above.

[yogurt]

I measured the water around the container with milk with the Ikeev temperature probe. I round off the discussion.

Have you read the topic carefully? In fact, overheating, if your yogurt reached a temperature of 45 degrees. A for the environment (in your case water) such temperature absolutely normal... And yet, the thermometer, as already found out in the topic, gives a decent difference with other types of thermometer. Just 5 degrees. Here the girls were measuring. There were tables of measurements on three thermometers.

It's just that you somehow immediately started writing about the device overheating ... Perhaps it is not so? After all, your review will stop someone, and the device may not be so bad initially?

Olga, what do you want to find out? Do you want me to answer you? I measured the temperature of the food and water instead of the food (inside the container) at the bottom and on the surface.I have 3 types of thermometers - with a step of 1 g, with a step of 0.1 and with a step of 0.01. The difference (measurement error) was more than 0.5 g. I posted the results above.

I carefully read the whole topic. And I saw different dimensions. Including the wrong ones. In the case of Anastasia, I am trying to understand who and what is wrong here. Either the device, or Nastya hurried to dance. Basically, the girls who own the device are all right. I never doubt in your hands. But not only you use this device.

[Mams]

Mams, let's continue the conversation when you yourself try to prepare yoghurt according to the regimes and describe your experience? I understand that you are just preparing for this?
Otherwise, you can endlessly find shoals in my actions, and my tools are not the same and the technology, etc. And so on. And I began to write not simply and somehow for no reason, but described my result. And you are thinking theoretically.
I am not satisfied with the result with stratified and overheated yogurt at the bottom, the situation with which other users described the situation, I took some measures, in my opinion, which helped me to avoid this.

[Olga]

OlgaPlease, if you remember, give a link to temperature measurements on kvass and wine, where they are within the stated limits. I do not believe that I got a defective device for the second time in a row.

and the bottom of the can direct contact

No, there are pimples at the bottom))))

Sorry, but I also do not understand why pour water. If you are sure that you are overheating, put something on the bottom.
And you yourself arranged dances with tambourines by pouring water and using the "Kvass" program for yogurt, which is absolutely not intended for this.
And they did not indicate what sourdough they were making, but the temperature for different sourdoughs is different.
For Evitalia, for example, tem-ra on "Fermentation" is just that.

[Irina]

Irina, and what temperature does Evitalia need? This is not yogurt, it probably has different requirements for fermentation.

This is yogurt, the most real and delicious)
Temp-ra 40-43 gr.

[AnastasiaK]

AnastasiaK, You also started with theory. After reading about the mistakes of others, they immediately began to make their own. I will definitely make yogurt and other dairy products, I will unsubscribe how it happened. You just made three mistakes initially. On your own. 1. Poured water into the container when it is not provided by the instructions. 2. We measured the temperature in the wrong place. 3. The temperature probe is not the most accurate temperature meter.

Olga, please, if you remember, give a link to the temperature measurements on kvass and wine, where they are within the stated

All searches on the topic - yourself, please. We talked with Nastya about specifically yogurt.

RepeShock, Irina, I totally agree with you. Sourdough works in very different ways. Let's say, just yogurt - 6 hours is enough, fresh Caprina sourdough - this is generally 4.5-5 hours enough. And some types of starter cultures can stand up to 12 hours.

Nastya actually received boiled yogurt. In my slow cooker, water is poured down, and the jars are in a double boiler, OVER the water. That is, they do not come into contact with water. And in the teddy bear the principle of contactless heat.

[Dumpling]

Dumpling, AnastasiaK, while I already, having tried both on the rug and without, completely agree with both of you
Although I haven't studied physics for 4 years, I can say that water is really needed for uniform heating, regardless of what the bottom of the tank is made of. Kvass and wine in the fermenter are excellent, and the Yogurt program is not fully thought out. I put the kvass in the fermenter again, and the yoghurt in cotton from the same company (Oursson). Heating on the Yogurt program turns out to be uneven, at least for me. It has already been proven that the more functions any device has, the worse it copes with them. As a rule, only a few work. Therefore, each of us has a lot of equipment in the kitchen. Each performs its own function.

AnastasiaK, and what sourdough was used to ferment yogurt?

[AnastasiaK]

Nadezhda, how long did you put kefir on?

I put kefir for 8 hours, after 6 it was not ready yet (I am very pleased with Vivo's leavens, I accidentally met them, I had to order something with the Fermenter, it turned out to be delicious!)

AnastasiaK,
I put hangers with water in a multicooker, but in general I do it without water, just one glass without water is uncomfortable, IMHO
And I will not dare to pour water into the fermenter, this is not provided for in the instructions. The silicone mat drives, but I have a large jar with it, but in a liter standard glass. with a rug, the result is better.

[pawllena]

pawllena, Activia, for me it is the most delicious and always turns out, never stretches, a dense clot without any whey.
This is in a slow cooker, in water, at 40 degrees. Why would he cook?
Now I took the same one out of the refrigerator, prepared in Orson.

I always get yoghurt with Activia, but with Evitalia I am not very happy with the results

[Anastasia]

Anastasia, why is the color of yoghurt creamy? With baked milk?

I'm talking about cooking if there is water around the jar. You have the same jars above water in a multicooker?

AnastasiaK, I don't have a photo, but as soon as I got my fermenter, I immediately made yogurt, with activity. Baked milk Prostokvashino. For 3 hours (I do this in a yogurt maker), it turned out without a drop of whey, a thick and dense yogurt. I didn't measure the temperature, but the jar was quite warm to the touch. I read that everyone ferments much longer, but for me, if you keep it longer with whey, it turns out with grains.

[Mams]

Mams, cans are always in water, according to the level of milk. The camera distorts the color a little, the photo was taken in the evening. The water is pleasantly warm for the hand, the temperature probe shows exactly the temperature at which the multicooker is set - I put 40 on the multicooker, check with the temperature probe - 40.

[Lena]

Nastya, thank you. Apparently, your slow cooker has a different way of making yogurt. But this is a different device than a simple yogurt maker. And then measured the temperature of the surrounding water?

Lena, that's what we're trying to find out. Everyone has different conditions at home.

I decided that it all depends on the starting products. I bought a ViVo starter culture, wanted to try it, but if you have to wait so long, then why?
Tomorrow I will set up an experiment and if it really takes longer, I will return to the previous version.

Sour cream stands on Kvass for 7 hours. I measured the temperature - 34 degrees. Compliant

[pawllena]

pawllena, I used to also always make from Activia, and I fermented for 8-9 hours. Maybe it depends on milk? And with Vivo it seemed to me very tasty and I tried to count something, even more profitable, but I thought it was much more expensive from bacterial starter cultures

[Nadin1234]

Nadin1234Thanks, I hope ViVO tastes better.

I bought all sorts of different starter cultures on the site "my yogurt", I have already tried three types. And after vivo, I do not like them at all, and even this brown-colored starter powder itself, then floats on top of yogurt and at the bottom of the jar everything is brown ...

And enough of swearing and arguing, if you don't like the device, return it to the store or sell it and don't worry.
Irinka (kara) vaughn scolds Orson, scolds, but already bought the third

[fine]

For fans of the bear cub - please look at things objectively, he has significant shortcomings, he does not hold the declared temperature regimes. It is a fact. If there are pluses for you that outweigh these minuses, this is not a reason to blame others for the inability to use technology.

It’s strange to read all this ... The declared temperature conditions (by the way, they are not officially declared either in the instructions or in the recipe book, the only source is Elena Our on the second page of this topic) the fermenter holds perfectly! Sour cream and yogurt - on fermentation, kvass - on kvass, wine and liqueurs - on wine - everything turns out perfectly without any water, dances with tambourines and other tricks. Time should be set not only based on instructions, but also on common sense.It is clear that the fermentation process is much faster in summer, and longer in winter. And forgive me, your disadvantages are precisely because of the improper use of technology, you invent a problem where there is no trace of it. Try to do everything clearly according to the instructions, without any rugs and other nonsense.

Irinka (kara) vaughn scolds Orson, scolds, but already bought the third

Irinka Kara is not scolding the fermenter, but the Orson company, which refers both to the customers and to the manufactured product on .....
Because, as practice shows, the nuances, technical features, TEMPERATURE MODES are NECESSARY to describe! The recipe book should be published after testing these very recipes, and not at random. And the consumers of their products should be treated with great attention. The same Elena Our, mentioned above, is the official representative of the company on our website, in any case, she positions herself this way. Is that where she is? Over 132 pages of discussion with questions, comments, complaints - not a single response from Orson's representative. That's what I scold and refuse to understand!

And I really bought the third device, and they plow with me all three 24 hours a day. And I make yogurt with sour cream continuously on sourdough, on activ, on sour cream - NEVER a single puncture. The serum is formed after a spoon climbed in place of the product that it took out. And this fine! We do not add any thickeners, stabilizers or preservatives to our fermented milk. Don't expect store-bought yogurt that can last for weeks without sacrificing taste or appearance.

Sorry for the multibucaff Nakipelo

Try to do everything clearly according to the instructions, without any rugs and other nonsense.

Well, you bent it, I can get cottage cheese without a rug
So I wrote that you scold Orson

Oh, look, what a beauty I get with a new leaven

Nothing to myself, this is yeah ... Is it all washed ??? And on Sunday I bought ECOCOM and Lactoferm ECO. I try it ... while I made yoghurt at the lacto farm - normal, but Vivo tastes better ...

So this is just a sediment at the bottom of the can, of course, it will be washed off. VIVO yes, tastier

The serum is formed after a spoon climbed in place of the product that it took out. And that's okay! We do not add any thickeners, stabilizers or preservatives to our fermented milk. Don't expect store-bought yogurt that can last for weeks without sacrificing taste or appearance.

Quite right!
Whey is a natural product of milk processing. Why everyone is so afraid of her is not clear.
Approximately from the same series as the condensate (water) on the MV lid and that it (water!) Drips onto the product))))

[It has nothing to do with yogurt at all!]

This is yogurt, the most real and delicious)

Evitalia is a complex of living microorganisms that are used to prepare fermented milk products from ordinary cow's milk.
It has nothing to do with yogurt at all!

The serum is formed after a spoon climbed in place of the product that it took out. And that's okay!

Quite right!
Whey is a natural product of milk processing. Why everyone is so afraid of her is not clear.

It's perfect not ok!
The whey is formed not from the fact that you climbed in with a spoon, but from a violation of the cooking technology !!!

RepeShock, Mams, here I read your opuses and am amazed!
One gets the impression that if they studied at school, then about the subject "PHYSICS" have not even heard!

I'll close with a quote:

Sorry for the multibucaff Boiled

I didn't want to offend anyone, just boiled!

This is not normal at all!

Should there be no serum at all? I always have, if not mix, then in places where there are depressions from the spoon, a little whey accumulates ...

Should there be no serum at all?

Yes!

Yes!

I thought so too, but she is and resigned herself to it

[Irina]

Irina, you just need to strictly observe the production technology.
And use a proven, high-quality starter culture.

[Gandalf]

Gandalf, here, I'm afraid I disagree ... take any fermented milk product in the store, take a small amount with a spoon - whey will appear at the place of the seizure ... well, unless there is a lot of starch there

Previously, she also warmed everything up to the recommended temperature, but now she spat - room milk (in bags in the kitchen), sourdough from the refrigerator. Well, there is a little serum - so what? Stirred with a spoon and burst

[vatruska]

vatruska, Svetlana,

[It has nothing to do with yogurt at all!]

Yes!

Yuri, and what branch of physics belongs to the formation of serum?

Not physics, but still

When we add ferment to milk (strains of pure cultures of lactic acid bacteria), the process of lactic acid fermentation starts, as a result of which part of lactose, milk sugar, is processed by lactic acid organisms into lactic acid. Under the action of this acid, casein milk protein changes (coagulates). Water-insoluble casein particles are formed, which form a network of milk curd. The cells of this grid capture fat globules and other milk constituents. The milk clot system is very unstable. Under the influence of temperature, mechanical stirring, pressing, it can be destroyed, in this case, water-insoluble particles precipitate, the product stratifies into the milk curd itself and a yellowish-greenish liquid, whey.

Mechanical action is not necessary to separate the whey. Structures of a coagulation type, such as a milk curd, are prone to syneresis, that is, spontaneous compaction, compression, which contributes to the pressing out of whey (for example, opening a jar of sour cream, you can see that on the surface the consistency of the product is a little more liquid, here it is, the phenomenon of syneresis in action ).

So, Yuri, you can write at least 100m in size. The serum is formed in sour milk in any case, unless of course it is a synthetic product.

Naturally, we are not talking about half a liter of whey per liter of yogurt or sour cream, the separation of a large amount of whey really indicates a violation of the technological process. But a couple of tablespoons per liter of sour cream is absolutely normal.

Evitalia is a complex of living microorganisms that are used to prepare fermented milk products from ordinary cow's milk.
It has nothing to do with yogurt at all!

And what is it then?