Dumpling
Quote: RepeShock

Strange, but after Irina-Vernissage wrote about overheating, no one pounced on 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.
Well, this is too much ... Where did I write inadequately? Where is it not calm? Whom did she blame? Please stop accusing me of inadequacy and curvature and ascribing what I did not write. I don't know where you got such a negative attitude towards me, but I beg you not to show it again. We do not know each other, did not communicate personally, and this is just a discussion of the yogurt maker.
mara_2
Quote: Varenik
... this is just a discussion about a yogurt maker.
Here ... a discussion of a fermenter with an off-scale temperature - the fermenter won - the temperature went off scale ... come on, ladies, shaking your nerves over trifles - it's not worth this and that, that's my word of honor ...
Suliko
My mom constantly grumbles - there are so many interesting things in life, and you are all worn about with this kitchen appliances! Let her read all this reasoning about the temperature in a poor fermenter
I received the device, put on the fermented baked milk, it turned out delicious, moderately thick. I didn't measure the temperature, I was just too lazy to do it. The main criterion in choosing the unit was that the jars are glass, I don't like to cook in plastic.
And in the end, she convinced my mother that the devices just free up time for everything interesting.
The bottom line is that I like the device, I don't want to delve into temperatures and leavens. I make milk on store yoghurts, fermented baked milk and so on.
And sourdough for bread is too complicated and troublesome in my understanding. For the sake of one or two pieces of bread a day, you don't want to mess around.
kirch
And my husband and I like everything from the fermenter. Ordinary kvass, raspberry kvass - yummy. Sour milk (I won't name yogurt, kefir - we don't care) like it. Sour cream is delicious. However, I do not bother about the usefulness, I think it is still useful. In general, according to the principle - if only it was tasty.
irman
Quote: kirch

And my husband and I like everything from the fermenter. Ordinary kvass, raspberry kvass - yummy. Sour milk (I won't name yogurt, kefir - we don't care) like it. Sour cream is delicious. However, I do not bother about the usefulness, I think it is still useful. In general, according to the principle - if only it was tasty.
mara_2
Hmm ... I'll ask a stupid question: is it possible to make all this sour from powdered milk? .. I'm not sure that, especially in winter, all the store milk of today's milk yield ...
Kara
mara, milk powder is often added at the rate of 2 tbsp. l. for 1 liter of ordinary milk just for a greater density. But completely dry ..
Ekaterina2
mara_2, I tried to make on dry baby food - it didn't ferment.
elmi
: lol: How fun you are! Great theme!
Admin
Quote: Kara
But completely dry ..

And from what Danone and others like them make yoghurts in winter and summer? That's right: milk powder is diluted with water, that is, it is restored! I saw it on my own body And read the labels on cans-bottles with milk, you will meet a lot of "reconstituted" milk, and plus also normalized and plus "with the addition of milk powder"
So you can ferment milk powder at home too
anna_k
Oh, what passions are there))))
Original jars for Orson will be on sale soon, I was told by tech support.
In the meantime, my husband bought 1.5 liters in Auchan, he gets up normally. True, he bought only cans, without lids))))

I’m thinking - after all, you can just let the dough stand in a container?
Admin
Quote: anna_k
I’m thinking - after all, you can just let the dough stand in a container?

And then how to tear it off inside? Maybe it's easier to put in a bag or a suitable bowl first, and then into the device?
In the store or ozone you can buy a suitable round container with a lid, and put inside.
Lilida
Girls, regarding milk powder - I was once a consultant in a tapper and our manager, commenting on some recipe with milk powder, referred to information from a chemist friend that milk powder should be used as little as possible, since when its manufacture is used, which is not very useful. I did not go into details, I took it for granted.
vatruska
Lilida, and when canning green peas, arsenic is used ... in the production of vegetable oil, gasoline and phosphoric acid ... well, sho? Milk appeared in one store, so I forgot what they called it, but the essence is "I give it - honestly right from under the cow" at a price of 75 r / 400 ml ... Shall we sculpt porridge and yoghurts from it?
Natalishka
Quote: Natalishka
By the way, about the usefulness of special starter cultures. Several years ago, a neighbor brought me powdered milk, which manufacturer I do not know. Said imported. Well, I took it and fermented it with local sour cream. It turned out very tasty. Fermented a lot, five liters. And she ate it every day. And before that I had problems with the stomach and intestines. And after taking this fermented baked milk every day, the problems disappeared. Although I ate it because it was tasty and did not think about any usefulness.
Here, I wrote earlier.
Lilida
vatruska, I do not dissuade or persuade anyone, I just shared information. For myself, I decided to use powdered milk as little as possible and that's all.
Gandalf
Quote: RepeShock
intentionally come and write nasty things
Point to them!
And the topic should have been called "Oursson FE0205D / GA fermenter is an ideal, and Don't jump, who has a different opinion Toy Moskal, that personal enemy! "
And according to the intensity of emotions among the defenders of the underdog maker (which, by the way, no one attacked), I would not be surprised, give you free rein and put your hand against the wall andKarabe for dissent!
marlanca
anna_k,
Anyut, I distribute the dough in a bag ..., very good. conveniently, I throw away the bag, and the fermenter is always clean ...
OlgaYUB
And I do it! Comfortable and clean!
Suliko
Why should the dough be defrosted there? It is more convenient in a bread maker or multicooker.
And I have a principle - tasty and this is the main thing! So the device is very cool.
OlgaYUB
I don't have a bread machine, but in a multicooker it bakes a little from the bottom And in Orsik everything just went perfectly!
Gandalf
The questions are rhetorical, so don't answer!
vedmacck, you thanked for this:
Quote: Kara
It is also unpleasant for me to communicate with menwho, if they fail to argue their point of view, turn to personalities and insults.
So point out these insults on my part.
And such insults from your client, for you also mean the norm ?!
Here are all my posts at the time of this accusation.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393444.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393444.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393444.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393444.0

Quote: Kara
And let your wife read you notations, if she ever will. I will also delete this after you read it!
I wanted to ask Kara, and what is it like to fall so low?
Nadin1234
I am constantly in search of the perfect milk for yogurt, sometimes you take something that is not cheap - but the yogurt does not work, it does not thicken as it should.
Natalishka
Girls, are you steaming the dough on kvass?
Gandalf
And if not for my criticism, then this

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 ).
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=393444.2640


I wouldn’t bother to google and read!
And the power is in the truth!
Kara
Quote: Natalishka

Girls, are you steaming the dough on kvass?

Natasha, I really haven't tried the dough, but the liquid yeast on "Kvass" played great
Natalishka
Irina, thanks, then I will also do it on kvass. I always make a little dough. So the size is just right for me.
OlgaYUB
Yes, in the KVAS mode. Fits very well!
Kara
Only I don't need to close the lid, when I was defusing the yeast, I tightened the jar on top with food film and made holes in it with a toothpick. You can probably not cover with a film
I just want to taste the leaven in it, do you think it will work?
OlgaYUB
Tomorrow or after tomorrow I will take the second! :) Well, I like Orsik! Each device has its own pluses and minuses! You just need to adjust! :) I didn't measure anything, I have no idea what the temperature is. I do and do. It took me longer to adapt to the multicooker. Do not scold Orsik, he is a smart hard worker!
Kara? I didn’t cover anything at all, just put it in a bag, spread it along the walls and that's it. And I also want to try the leaven. It should work!
pawllena
My experience with VIVO starter culture and Prostokvashino milk. Fermentation time 3h 20min Delicious yogurt with a dense consistency. For my taste, it differs little from yogurt on Activia.Fermenter Oursson FE0205D / GA
Kara
Quote: Gandalf

And if not for my criticism, then this
I can't resist, but I swear this is the last answer to Yuri that he promised

Quote: Gandalf

Feed more fat troll I won't!

What is your criticism? A fermenter you haven't seen before?
Gandalf
Kara, you do not need to write to me in a personal all sorts of nasty things.
Not very beautiful!
It's time to calm down!
Kara
Quote: Gandalf


It's time to calm down!

Gold words!!! If you are against lichki, I can quote here, I just did not want to humiliate you. So you put yourself in a bad light
Admin
GUYS - BREAK!

Well, already tired of reading your stuff And even more so from a man.
Gandalf, give in to women, leave the battlefield - and we ourselves will be quiet
Ninelle
Girls .... and boys ... I’m reading our Temka, and I understand that it is not such a simple device, our Bear Cub, whose couples whose spark in relationships has gone out, needs to be recommended. So many emotions will be! Bread Maker tested. RU!

Admin, please go to my Temka https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=424778.0, I do not understand at all, does Olga's girl really have problems with bread due to kneading in a dough mixer?

Kara, Irinka, sorry for the wrong topic !!! (otherwise I'm afraid of you)
Svetlana62
I want to share my experience. I am not a yogurt lover. But I did it for my middle grandson when the children were still living in our city. Made in the Dairy Kitchen Smile (this is a type of fermenter, but purely a yogurt maker, for 1 liter). My smile was overheating too. I danced around him a lot until I came to this recipe - 4 hours, ultra-pasteurized milk 2.5 or 3.2% and starter - children's drinking bio-yogurt Tyoma, preferably Raspberry-Rosehip or Prune.
Regarding milk, I post a link about its production

🔗
I will not argue unequivocally. The yoghurt was perfect, not a drop of whey. A thick spoon stood. And even a little sweet on his own. Maybe someone will come in handy ...
Yogurt took 200 ml.
Fermenter Oursson FE0205D / GA
AnastasiaK
Here's what I did yesterday
Fermenter Oursson FE0205D / GA
This is something wonderful, like an airy cottage cheese dessert, with a delicate consistency like whipped cream. Absolutely not sour!
It's also funny how it turns into Greek yogurt in the fridge! As soon as you take a portion, whey begins to collect in the formed pits. I drain it, it seeps out again, thereby thickening the yogurt.
Today I set up an experiment again, just a glass jar and a fermenter, the temperature was measured inside the milk. After 2.5 hours, it reached 46 degrees, I turned off the program and left it just to stand for another 2.5 hours. The temperature slowly dropped to 33 degrees. I moved it to the refrigerator. Now this yogurt is already cold, it looks dense, the surface is also glossy. The products are the same as yesterday.
Kara
In! And they said - it can't be
MarinaK
Quote: AnastasiaK
After 2.5 hours, it reached 46 degrees, I turned off the program and left it just to stand for another 2.5 hours. The temperature slowly dropped to 33 degrees.
That is, if I understood correctly, the yogurt was cooked on the program itself for 2.5 hours. Did you spend 2.5 hours in the fermenter on a disabled program, then put it in the refrigerator?
Svetlana62
AnastasiaK, Anastasia, but try turning it off after 2 hours and leaving it just to stand for another 2 hours. Something tells me that then the result will be the same wonderful, but without the serum.
MarinaK
AnastasiaK, Anastasia, and fermented with what?
kirch
Quote: Svetlana62
Yogurt took 200 ml.
And this is how much milk?
Svetlana62
Quote: kirch

And this is how much milk?
Luda, there is a capacity of 1 liter. I diluted it in a liter of milk heated to 40 degrees, poured it into a container, it remained a little - it's easier to drink it myself than to pave it somewhere. If the milk is not preheated, you get almost the same yoghurt, but a little "stretches". (I don't like this). But if you do it in a multicooker bowl, then the milk does not need to be preheated (I did it in a small Redmond 01 right in the bowl, without cups). If done in cups in a cartoon, then put them in water. But I liked Smile better.
AnastasiaK
MarinaK, quite right, that is exactly what she did.
Fermented with Activation.
Svetlana62Thanks for the advice, I'll try 2 hours on the program.
Gandalf
Smart observation.
Probably this is what you should do, at least there will be no negative in your direction!
Fermenter Oursson FE0205D / GA

kirch
Svetlana62, Light, thanks for the detailed clarification. And then I was afraid to buy yogurt with additives for sourdough
Ekaterina2
Svetlana62, I will try a little later on your tip to make baby food. Something I didn't even consider as an option ...
julia_bb
Yesterday I made this yogurt, 1.5 liters of milk DvD 3.2% and Lactoferm Bifidonorm starter culture, I did not heat milk, 8 hours at fermentation. The yoghurt turned out to be of medium consistency, not stringy, not sour.
Fermenter Oursson FE0205D / GA
vernisag
Ufff barely read you The fermenter overheats, but I still love it
Who doesn't like it, don't watch or read us

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