Fermenter Oursson FE0205D / GA

[Kara]

Kara, Irish, now the answer from the manufacturer would be very useful. On the topic "how exactly the device works". Full cycle when heating when shutdown. Is there a normal thermostat or does it work according to the program? I remember that Tefal's yogurt makers worked exactly like this: they heated quite strongly for two hours, then they turned off and the yogurt reached its condition itself within the next 3-4 hours. Maybe it's the same here?

Today I put yogurt for 1 liter. Milk - room temperature, natural starter culture (from the refrigerator). Made from vanilla recipe book. The boys demanded that it smelled delicious and that you could drink right away. Stood 8 hours. I put it in the refrigerator. The clot has formed, tomorrow we will try and describe the sensations. When I took it out of the Orson, the jar was at a comfortable temperature. The bottom is not hot, pleasantly warm. I did not measure the temperature, but there was no obvious overheating (by tactile sensations).

That's what I was thinking, the long cooking time may be due to the volume of the can. We make jars in small ones, there is faster heating and fermentation, but here the jars are big, pot-bellied, until everything starts ...

For the sake of experiment, I will somehow make yogurt on the same sourdough in a regular yogurt maker and here, I'll see where it will ferment faster, and I'll measure the degrees at the end of the product. It became the most interesting.

If someone wants, they can conduct such an experiment. It will be interesting what happens.

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.

I have already tried several Lactoferm starter cultures, the result is almost the same, medium consistency. On Activia it turns out thick, does not spread.

[BasKa]

BasKa, next time I will try on 6% milk and take on 1 liter, it may turn out thicker. And add a couple of tablespoons of dry.

Oh girls, maybe not according to the instructions, but she took 22 cream and added 10% sour cream of a five-day validity period and put it on "kvass" after 15 hours it turned out gorgeous sour cream.
I don't know what kind of sour milk sticks are there, but yummyoooo.

When I took it out of the Orson, the jar was at a comfortable temperature. The bottom is not hot, pleasantly warm.

And my bottom is hot, you can't name a comfortable temperature with all the desire.
Probably in specific devices the case, such as temperature spread, i.e. b. the manufacturer did not specify this in the instructions.
If a little overheating, this may be critical for some starter cultures, from the activism I do well, it is not so whimsical.

[Yulia]

Yulia, try on 10% cream. Don't need milk powder

My peasants drank a liter of vanilla yogurt today. Made with 3% milk, it turned out to be drinking. Exactly what is needed. It was ordered to remember and do it periodically. Now it's worth getting kefir. The program is the same - fermentation. In the process, I put my hand into the barrel - warm, but not hot. There is a problem with temperatures, the children took away a non-contact thermometer, and the one with the needle, I'm afraid, will make a big mistake ...

HURRAH!!! A connoisseur of yoghurt came to my place today. That is how much the jar of yogurt was. I cautiously gave him a try with ground strawberries with sugar Now I will put a new portion for tomorrow

Girls, I'm going for advice. I bought starter cultures from "My Yogurt" and now I don't know what to do with them ... Attempt number of times: sour cream 1 sachet per 1 liter of 10% cream in fermentation mode, put a mat under the bottom of the can. The result - snot in its pure form, ugh, worn out in cooking somehow. Attempt number two: yogurt 1 sachet for 1.5 liters of milk 3.2%, everything seems to be sterilized and snot again at the exit, damn it.WHAT AM I DOING WRONG? Starter cultures LAT BIO series, below it is written Lactin

[Alla]

Alla, eh, that '' Your yogurt ,, and Lactin are the same thing?

[Natalishka]

Natalishka, On the blue and white box is written on top Your own yoghurt, then Bacterial leaven, and below LAT BIO Series Sour cream. And in the very bottom right corner there is a blue oval with the inscription Lactina. It's not that easy to take pictures now.

Girls, I'm going for advice. I bought starter cultures from "Own Yogurt" and now I don't know what to do with them ... Attempt number of times: sour cream 1 sachet per 1 liter of 10% cream in fermentation mode, put a mat under the bottom of the can. The result - snot in its pure form, ugh, worn out in cooking somehow. Attempt number two: yogurt 1 sachet for 1.5 liters of milk 3.2%, everything seems to be sterilized and snot again at the exit, damn it. WHAT AM I DOING WRONG? Starter cultures LAT BIO series, below it is written Lactin

After my experience with Laktoferm and feedback from forum users for sourdough, I already began to think that it was all about sourdough. I received my last order at the pharmacy from an ordinary locker, not from the refrigerator, as the manufacturer recommends, but it's summer outside, the temperature is above 22-23 degrees. The storage mode has clearly been violated! There were no punctures on Activia yet, thick, not sour. Maybe this is the point?

[Alla]

Alla, I have already found my yogurt, photo on the site. True, I thought that Laktina was a separate company: pardon: She also made sour cream and fermented baked milk from Lactina. The snotty is terrible. Ayugul told me, so what, but it doesn’t sour: girl-q: And my cat didn’t even eat it (although she loves sour milk).

Girls, I'm going for advice. I bought starter cultures from "Own Yogurt" and now I don't know what to do with them ... Attempt number of times: sour cream 1 sachet per 1 liter of 10% cream in fermentation mode, put a mat under the bottom of the can. The result - snot in its pure form, ugh, worn out in cooking somehow. Attempt number two: yogurt 1 sachet for 1.5 liters of milk 3.2%, everything seems to be sterilized and snot again at the exit, damn it. WHAT AM I DOING WRONG? Starter cultures LAT BIO series, below it is written Lactin

Have already discussed this HERE

Now the hostess of that topic is sending starter cultures to girls for the test by MAIL Maybe I don't know what, and the post office now has special refrigerators for mailings of this kind

The horror is shorter. now I'm afraid to even make their cheese, I don't want to translate the products. So much money down the drain, hmm.

I have one like in the photo. I don’t understand anything: girl_pardon: how can lactin also be, your own yogurt? Maybe the company buys Lactin in bulk and then packs it in 1 gram?

Bears in Ozone appeared at the same price.

Yes, they appeared at 2190 rubles.

[Natalia]

NataliaAs I understand it, Ecocom is a Bulgarian line, and they also have a Russian line now - and the packaging says "Own yoghurt", I'll take a picture later, just today two of their starter cultures came to me to try - different.

[Yulia]

Yulia, we wait

[Natalishka]

Natalishka, Exactly. the bag is exactly the same, and the box in which these bags lie looks like this.
So most likely the company does not even bother with packaging, but simply packs the bags into their boxes and voila.

Here is a photo


Ekokom is the official supplier of Lactin in Russia, you need to see what they write on the site Your yogurt, or clarify in the relevant topic

[Yulia]

Yulia, which is without strawberries, is it probably Russian?

Yes, on the back you can see, on the left Bulgarian, on the right Russian

[solmazalla]

solmazalla, and you only made of these leavens in a fermenter? Do you want to try it on another device for comparison, if there is such an opportunity? At least sour cream, the fermentation temperature is too high for it, IMHO.

[solmazalla]

solmazalla, my lactin sour cream comes out great, without a drop of whey at all and absolutely smooth
still freezes after the refrigerator
but I make it in a yogurt maker, the temperature there is about 36-38 degrees, if I remember correctly.

[Nadin1234]

Nadin1234Yeah, I thought about that too. As soon as I buy exactly the same cream and put it in 2 different devices at once - a yoghurt maker and in a slow cooker for the purity of the experiment.And then in the topic "Ask an expert" this same expert seems to be claiming that this is, on the contrary, underheating. Like when overheating would curdle. And, just in case, I put a silicone mat under the bottom of the can, here. maybe it wasn't necessary ...

I also have no serum from lactin and a smooth surface on top, but ... when I scoop up a spoon, then sour cream, fermented baked milk stretches like snot and is somehow sticky on the tongue. And yes, not sour at all, but this snotty, some kind of nasty.

There, now in the subject, ask an expert, the hostess of the topic claims that their Russian line does not have this and offers 2 starter cultures for free for the test - Russian and Bulgarian. I'm already asking :)

[solmazalla]

solmazalla, so I just got 2 starter cultures from them. I will try!

Well, they chatted up the flow of pages in the topic that I don't even know what this fermenter needs, or if there is no Virgo, tell me ?! What are your opinions after using this device?! For what purposes do you use it more often ?! I have a Brand yogurt maker, but there is only one sadness: no matter what milk and sourdough I make, snotty is present in both yogurt and sour cream.

[Kisena]

Kisena, Needed! I make yoghurt from Activia, dense, thick, non-acidic, and most importantly - not snotty! I haven't tried other starter cultures, I'm satisfied with the quality of this product, although not everyone considers it a full-fledged yogurt. I made sour cream, fermented with sour cream, it turned out mega snot, although the same thing in a slow cooker gave excellent sour cream. Maybe because I did it on Kvass, there is a temperature of 30 degrees, but you need 36. And it has grown, apparently no one knows what. And 45 degrees for sour cream is a lot, but I'll try.

Well, they chatted up the flow of pages in the subject that I don't even know if this fermenter is needed, or not

My opinion is needed for certain purposes
And if there is a slow cooker, yogurt makers and other tried and tested and favorite devices, then for yogurt, sour cream and others like them, these devices are enough

And if there is a slow cooker, yogurt makers and other tried and tested and favorite devices, then for yogurt, sour cream and others like them, these devices are enough

Let me agree with you

[Kisena]

Kisena, try to decrease the time. For a very long time I tried to change milk and different yoghurts for sourdough, only by reducing the time, I achieved a result.

Girls, thanks!

The snotty is terrible. Ayugul told me, so what, but it doesn’t sour. And my cat didn’t even eat it (although she loves sour milk).

I thought it was just me it turned out so everyone means snotty
The cat also does not eat vivo eats, but this one did not grit itself
I have 10 more bags, what to do with them I also received mail, a whole week in such heat ... And the cheese leaven works, I did cheese twice, everything is fine

[Irina]

The cat also does not eat vivo eats, but this one did not grit itself

Irina,: lol: mine, too, only eats vivo and activism. And he also buries others
But I'm thinking, maybe all the starter cultures in paper bags are like that ...

But I'm thinking, maybe all the starter cultures in paper bags are like that ...

I do not know
My vivo is over, yesterday I did it on "Tyoma", it turned out deliciously

[Irina]

Irina, Is Tyoma a dry sourdough or store-bought yogurt?

[Natal]

NatalThis is a store-bought baby yoghurt. It took three hours to prepare.

[Irina]

But I'm thinking, maybe all the starter cultures in paper bags are like that ...

Irina, well, that's what I thought. And I'm talking about dry starter cultures in a boom. sachets.

My vivo is over, yesterday I did it on "Tyoma", it turned out deliciously

Special thanks for the Topic!

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.
As for 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.

Yes, it’s not me, it’s Svetlanka who showed me. I’m really a little different, with a screw cap. There was no other in the store

Need advice. Now I bought a yogurt Vivo starter. I want to try it out. The question is - to what temperature can you heat up as much as possible so that someone remains alive there? The box says up to 40 degrees. In our Fermentation, it is heated up to 45-46 degrees.
Not snotty yogurt turns out? Still - can you re-ferment with the resulting product? How many times?
Now I discovered that all Vivo's starter cultures are not only in the supermarket, which is next to my house, but also courier delivery of all these starter cultures from an Internet store to your home. What technology has come to.
Besides yogurt, what else from Vivo is worth trying?
P.S. I ordered one more fermenter, for a friend, orange (I will change with her for my green one).

[AnastasiaK]

AnastasiaK, it seems to me that Vivo has a slightly wider temperature range, the main thing at the beginning is not to exceed 43 '. They write the initial temperature at which to dilute the leaven (for a yogurt maker 30-36, in our case it is better to be closer to 30). Maybe ours will overheat a little at the end, but by that time everything that needs to be multiplied and will give density.
I also make kefir from Vivo, it is generally thick per liter, a spoon is worth, for 3 liters of milk, if a little thinner, but still there is a spoon, very tasty.

Still - can you re-ferment with the resulting product? How many times?

Here's what the instructions say:

The product prepared directly from the bottle can be used as a mother (working) starter culture from 5-7 days, which we store in the refrigerator. For 1 liter of milk, 2-3 tablespoons of the product are used. The product prepared in this way is not used for re-fermentation. for another product of the Vivo Bifivit line, the following is written: re-fermentation is not used for Bifivit. it turns out for all products, including kefir, you can re-ferment only once, and a product prepared from a bottle of Bifivit cannot be re-fermented at all.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=382841.0

But many VIVO users re-ferment many times. Every time I take a new flute, bourgeois. I like sour cream and yogurt.

[Nadin1234]

Nadin1234, Matilda_81, Thank you! I'll try what happens, just not to spoil it. Excellent, so I'll buy yogurt (I like thick), and sour cream.
Yes, but what about the time? For the first time in how long has our fermenter been preparing Vivo?

Yes, but what about the time? For the first time in how long has our fermenter been preparing Vivo?

I put on 8 o'clock. But my copy was not noticed overheating. TTT modes have not failed yet. I made sour cream and yogurt, there were no snot and liters of whey.
And yesterday they took a sample in orange wine, such a super-duper thing, dry young wine, with a citrus note, a little frisante, with pizirki. I will insert a photo later, for reporting. Now I want a cherry punch.
In general, I initially bought it for alcoholic leprosy and for liquid yeast, sour milk from me and in Shtebe turned out well, but since there is a button for yoghurt, of course I tried it, again, again, my copy does not make a fool, I checked the temper with a thermometer on each mode.

[Matilda_81]

Matilda_81, and how much was the maximum temperature during Fermentation? Maybe I'm not overheating? It reaches 46 .... Three hours from the start of the program.

[Anastasia]

Anastasia, forgive me for not answering right away, my maximum was 43-44 degrees. On wine, maximum 28 degrees, on kvass, maximum 35 degrees.
There hasn't been any frank heat in Moscow yet.