Fermenter Oursson FE0205D / GA

[Kara]

Kara, Irinka, well, fsee, a drain of clever words, now, like a serum, I'll see where, I'll know everything about her.

StaralasI I

and I am amazed!

It is right. It's never too late to learn))))

[Kara]

Kara, you don't need a big mind to google!
It is a pity that you do not realize the above.

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

You have a natural inclination for trolling!
For the future, I’ll say that I’m not very pleased to communicate with people who don’t feed them bread, but let them troll!
Although I wrote about something completely different, there is a connection - the temperature regime!

[shop]

It has nothing to do with yogurt at all!

Of course, of course .... And it's not clear which of shop Activia, the purest yogurt, dadadad))))

[Gandalf]

Gandalf,
Yuri, your mentor tone has recently become a pity

[Kara]

Kara, you don't need a big mind to google!
It is a pity that you do not realize the above.

Yuri, Google is an excellent resource for self-education and I am not ashamed to use it. And I am perfectly aware of the above.

You have a natural inclination for trolling!
For the future, I’ll say that I’m not very pleased to communicate with people who don’t feed them bread, but let them troll!

That is, you have run out of arguments on the topic? It is also unpleasant for me to communicate with men who, if they fail to argue their point of view, turn to personalities and insults.

I will stand up for Yuri's defense, although they throw slippers at me now, but sometimes our ladies lack diplomacy. There have already been some harsh words about me, but I don't like to answer in the same manner. Let's be more tolerant and kinder to each other

[RepeShock]

I will stand up for Yuri's defense, although they throw slippers at me now, but sometimes our ladies lack diplomacy.

Of course, but from Yuri, diplomacy is rushing, you can't stop

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!

Kara, you don't need a big mind to google!

There are rules of this forum, in paragraph 1 of which, in particular, it says: "....swearing, rudeness, ..... not allowed".

[strictly]

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.

How exactly did I misuse the technique? Personally, I did everything exactly according to the instructions, without any rugs. As a result, the yogurt (namely yorurt from the sourdough, and not the over-yeast from the activia or the fermented milk product Evitalia) overheated and stratified below, and the kvass did not move to ferment. After that, I was interested in the stated and actual temperatures. Where did I get them? Just called Orson's support line! Are they lying on the phone about the regimes?
Or maybe you really need strictly according to the instructions, that is, do not use sourdoughs at all, but only re-sourdough with sour milk from the store? Then, excuse me, I personally do not trust the over-starter from such products, and according to the instructions, they are definitely not 4-5 hours, as they do here, you need to keep them, but all 8-10. I don't even want to look at the mess that in Orson strictly according to the instructions from the activation in 8 hours it will turn out))))

Either the Moon is in Cancer today, or something else ... Zelenin's drops are cheap and effective.

I don't even want to look at the mess that in Orson strictly according to the instructions from the activation in 8 hours it will turn out))))

And my son and I like it!

Angelina, let's sort it out without unnecessary emotions and recriminations.

I really want to help!

What kind of milk did you use?
What temperature was it before the leaven?
How were dishes and kitchen utensils sterilized?
What leaven did you use?
How long did the yoghurt last for fermentation?
What is the temperature in the room where the device was installed?
Is the appliance placed next to other kitchen helpers such as a kettle, stove, microwave, etc.?

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

This is not yogurt. I read the composition, made a product from this sourdough, neither in terms of bacterial composition, nor in taste, nor in consistency, this product is completely different from yogurt. But the taste and color ... Many people like it, but I did not like it, I did not repeat it.

This is not yogurt.

This is yogurt. Also useful, unlike.

this product is completely different from yogurt.

You just don't know how to do it.

I'll also protect Gandalf a little ... If it's really boring to approach, then yogurt can only be called what is fermented with a Bulgarian stick (you can read your yogurt in more detail in the topic - there this topic, as they say, was covered from all angles). Evitalia is a domestic fermented milk product, of yoghurt consistency, but not yoghurt. But from this it did not cease to be less useful, well, then - in taste and in color ... Someone likes it, someone does not ...

[Irina]

Irina, let's not accuse me, I was just above and asked not to accuse me of inability to use technology, but this remained the main argument of opponents)
Milk familiar to me, ultra-pasteurized 2.5 heated to 39g. This is the way according to the instructions for the sourdough, as I always do when milking an ordinary yogurt maker. The starter was a GoodFood Symbiotic. Sterilized the jar to a boil in the microwave, then everything with alcohol from a spray bottle, a saucepan, a spoon, a whisk by boiling on the stove, plus alcohol after cooling.
Mode for 10 hours according to the instructions for the yeast and yogurt maker After 8 mash with a temperature of 50g.
In a 24gr room, the device stands next to all of the above, but I put sour milk exclusively at night, when all these devices are turned off and do not even give residual heat. There is usually a yogurt maker in the same place.

You just don't know how to do it.

What for? Why do you accuse me of curvature again? You don’t know me personally, I didn’t write nonsense and so on ... Why on the person? This is just a discussion of the next device in the kitchen!
No ... I refuse to understand ...

The starter was a GoodFood Symbiotic.
Mode for 10 hours according to the instructions for the sourdough and yogurt maker. After 8 mash with a temperature of 50g.

Let's start with these two points (I really don't understand why alcohol, just pour boiling water into the jar at least 2-3 cm and sterilize in the microwave at full power for 2 minutes .. but oh well).

Try a different starter culture. And 8 hours in the summer for yogurt is a lot, and even more so 10! Try 6 hours. And how did you get the jar out of the fermenter, what do you do with it?

When I bet at 6 o'clock and nothing worked, I was told to bet at 10-12 o'clock. In general, all attempts with a difference in hours led to the same result. As a result, I make yogurt in cotton

[useful product]

In fact, everyone who reads me will absolutely agree with me or will be against me and what quality you consume products.
Let me remind you, "Not all yoghurts are created equal!"
(I used to take this as an anecdote, but now it’s true.)

You try to somehow help, warn, in response, as a rule, you get not only ingratitude, but also evil.
"Do not do good, you will not get evil," is an absolutely true proverb.
At this stage, I came to the conclusion:
It is very good that there are such housewives (with a lack of not only knowledge) - natural selection will pass more intensively!
Which, in general, is very good for improving the human population.

Everyone has their own choice!
My choice to consume useful product!

[Gandalf]

Gandalf, but on the person it is not necessary !!!

[Yuri]

Yuri, advice is good: drinks_milk: But the fermenter and its cooking functions are discussed here. But you don't have it.

Forum users! Good day!
I would like to share with you my experience of using the fermenter again! Somewhere in the beginning of the topic, I wrote about kvass made according to the recipe "Kvass with raisins". The result was excellent, we really liked the kvass and I cooked it several times. Everything was great.
But now we have moved to the dacha and I have already tried several times to make kvass according to this recipe. It turns out badly, it will ferment, then it is simply tasteless. I did everything like at home (I measured the grams, did not change the composition and time) And if I did not know what kvass could be, I would say that the device is bad. It seems to me that the whole thing is in the quality of the products that I used (maybe I bought the wort different in quality or the raisins were of another company, and maybe the mood with which I made it). Maybe you shouldn't immediately scold the device, but try to experiment with foods and starters.
And I also agree with the statement that if the soul does not lie with the device, then it is better to get rid of it than to spoil your mood when cooking. There are many different devices on the market !!!
Have a nice day everyone

Regarding Evitalia, this is really not yogurt, but a very useful fermented milk product, in yogurt there is an obligatory component of the Bulgarian stick, which is not in Evitalia, but it has a lot of other useful things, and I have been preparing it myself for several years now, instead of yogurt, i.e. It was almost unrealistic to buy yoghurt starters from us until recently.

[Irina]

Irina, alcohol is my personal cockroach. In addition to cooking, I am also a soap-maker-cremovar, I am used to sterilize the entire instrument to the maximum.
I don't want to try another leaven. More precisely, not so ... I use different starters, but it is Symbiotic and Good Food Yogurt that my child loves most of all. And the result on it is stable and predictable, so for the first experience I took it. 8 hours at a kitchen temperature of 23-24 grams is not a lot for this sourdough, neither in summer nor in winter with a correctly working yogurt maker. I really don't understand what impact the season has on my experience. It's not hot now, my kitchen gets hotter in winter.
I don’t want to try 6 hours, I put it overnight and don’t get up on the alarm to check the yogurt maker. Thanks for trying to help, but I really don't want to dance with a tambourine over an overheating device, although I know the options for these dances.
Yes, if I don't heat the milk, then in 8 hours the temperature will just reach 45, and up to 50. But this is a deviation from the instructions for which I am accused;)
My fermentation device overheats, and not only mine is a fact. Trying to prove otherwise - why? To dance with a tambourine is a personal choice of everyone, but I would share the problem of the device itself and the problem of how, even in such a device, to prepare a product.
Z. s. At the end of fermentation, I put the jar in the refrigerator.

StaralasI I

Well done, thanks!
Otherwise "there should be no whey, there shouldn't be"

[Dumpling]

Dumpling, MarinaKplease do not pay attention to provocations!
They just troll you and enjoy it!
This topic does not tolerate critical objections.
Anyone who is against is obstructed.
And don't you really care about the opinion of trolls who have no knowledge ?!
Google "signs of trolling", read and understand everything!

but on the person it is not necessary

WHERE???!

[Dumpling]

Dumpling, MarinaKplease do not pay attention to provocations!
They just troll you and enjoy it!

It is unlikely .... Judging by the fact that many are guided by the product from the activation and the need to adapt, they simply did not come across correctly working devices and leavens with a stable result. That is, there is simply nothing to compare with.

[Gandalf]

Gandalf, what is this?

"It is very good that there are such housewives (not only lacking knowledge) - natural selection will pass more intensively!"

I went for a frying pan

[Dumpling]

Dumpling,
I have a yoghurt maker and a thermostat, I occasionally make yogurt from Evitalia, I tried it from Vivo - I didn't like it. Now I have Ourson - do I have anything to compare with ?? Yes, from Activia I also do it sometimes

[vatruska]

vatruska, I repeat again, where is ABOUT PERSONALITY ?!
Or do you perceive everything that has been said as an appeal to you personally ?!

[Lena]

LenaProbably there is, or maybe not, because I do not know which of the Vivo products you used and whether it is comparable in composition and properties with Evitalia and yoghurt starters. You will be pleased if I torture you now. Why didn’t you like it from Vivo? Blame that you do not know how to use sourdough and yogurt maker?

[Dumpling]

Dumpling,
Well, probably unpleasant) But I, it seems, take everything easier - there are no ideal instruments, ferments, etc., and we are all different and the perception of the same events is also different, as well as someone is lucky with devices, but some do not. For example, in Shteba's pressure cooker, the temperature jumps - while others do not seem to be.In the bear, too, not everything is perfect, but I still like it - if only the cans are small and not small to pick up there - in general to me it would be nice

But I seem to have a simpler attitude to everything - there are no ideal instruments, starters, etc., and we are all different and the perception of the same events is also different.

Agree! That is why I was so hooked (for the first time) with such an uncompromising discussion of an ordinary appliance, the likes of which each in the kitchen has a carriage and a trolley. I also just treated, bought, saw flaws, described my impressions, and they attacked me))))

[Lena]

Lena, a liter jar from Ikea with a glass lid on a metal clasp fits well. The cover can be easily removed.

[Dumpling]

Dumpling,
Angelin, don't worry

And it may come to this

I already think that when I get to the store (IKEA or the Pantry Tableware (which is relatively close to me), I will go with the Bear - I will measure

[Lena]

Lenabefore that? That's for sure, it's time to tie) but in general, my walls in the kitchen are a little lighter, but close in tone to the green fermenter, and the curtains and the sofa are orange, can be put as accessories)
You can take our word for a liter jar, he even comes in with a lid, I have one at home, I tried it on.

[Dumpling]

Dumpling,

Yes, let's put them like a flower vase and that's it

[men]

Agree! That is why I was so hooked (for the first time) with such an uncompromising discussion of an ordinary appliance, the likes of which each in the kitchen has a carriage and a trolley. I also just treated, bought, saw flaws, described my impressions, and they attacked me))))

Psychology is involved!
People are very upset that they paid up to 3,000 rubles. for a worthless device, and even bought not one, but 2-3.
Which is frankly small for kvass and wine, and does not hold the required temperature.
For high-quality yoghurt, it is also not very suitable for temperature problems and for inconvenience of use.
(but, for me personally, a liter capacity is not very convenient, in my experience, portioned jars are ideal for me in all aspects, both in size and in the convenience of sterilization and in the quality of the resulting yogurt in such a volume and in ease of use)
and due to the impossibility of setting the desired temperature and stabilizing it!

It is also unpleasant for me to communicate with menwho, if they fail to argue their point of view, turn to personalities and insults.

It is very interesting to read the notation from the one who in the same sentence classified me beyond the bounds of decency !!!
I managed to read the selection before editing!

[Gandalf]

Gandalf, You are a creepy bore. You can't behave like a not-so-well-mannered person on a culinary site. There are ladies ...

[Lena]

Lena, I take everything seriously, I have already composed the composition!

Psychology is involved!
People are very upset that they paid up to 3,000 rubles. for a worthless device, and even bought not one, but 2-3.
Which is frankly small for kvass and wine, and does not hold the required temperature.
For high-quality yoghurt, it is also not very suitable for temperature problems and for inconvenience of use.
(but, for me personally, a liter capacity is not very convenient, in my experience, portioned jars are ideal for me in all aspects, both in size and in the convenience of sterilization and in the quality of the resulting yogurt in such a volume and in ease of use),
due to the impossibility of setting the desired temperature and stabilizing it!
It is very interesting to read the notation from the one who in the same sentence classified me beyond the bounds of decency !!!
I managed to read the selection before editing!

That's nice Amen!

They brought me my fermenter ... the cans scare me, yes ... but I only need a device for proving the dough, and since everything is "whole" inside, then perhaps the dough can be put right like that, without any cans and on the mode " kvass "- I will have to try ... now the plug - where to store these fragile cans ... hehe ... ...

You are a terrible bore. You can't behave like a not-so-well-mannered person on a culinary website.

I see bad manners and insults on your part !!!

Stop arguing ... these are not the same arguments in which the truth is born - this is completely different and is already crossing every line ...

Girls, do not pay attention to you, the person today is not adequate, well, maybe something happened ... Wake up, move away and again communicate more or less tolerably.

[shit]

And let your wife read you notations, if she ever will. I will also delete this after you read it!

How shit there must be such an individual! Ugh!
Everything, for me, this troll is dead!
Feed more fat troll I won't!

Well, thank God!!

Strange, but after Irina-Vernissage wrote about overheating, no one attacked her, did not say a bad word.
And all why, because the person wrote adequately, calmly, without blaming everyone and everything.
Apparently the presentation is very important.

And it's not true that only good things are written here, all the shortcomings were noticed long before the appearance of a negative lobby in the topic.
That is, people intentionally come and write nasty things, especially if they do not have the device in use.