Fermenter Oursson FE0205D / GA

[Matilda_81]

Matilda_81, strange, but my Kvass did not rise above 29-30 ... Wine did not include. And Fermentation accelerates, I don't know to what temperature, at 46 I turned it off, so as not to finally cook the yogurt. I have strange numbers ...

[Anastasia]

Anastasia, it seems to me that all the girls whose device overheats should write to the user Elena Our (to the manufacturer's representative) and declare the problem, it turns out that for some reason some of the samples of the device do not hold the declared temperature.

[Matilda_81]

Matilda_81, yes, probably, it is necessary to write so that these are not isolated appeals. Of course, I will adapt, turn off earlier and that's all, but it's really strange.

But they write that bifidum cannot be over-fermented, since these bacteria do not multiply. So I have been making plain yogurt or kefir for several years and enrich it with dry bifidumbacterin from the pharmacy. The price of the issue is 150 rubles for 10 bottles, each has 5 doses, that is, just one is enough for a liter of milk. And I do the same with lactobacterin from the pharmacy

[Kisena]

Kisena, I am not a virgin, and I am very pleased with the fermenter, and snot is obtained where there are very useful acidophilic bacteria.

[Konstantin]

Konstantin, please tell us more about acidophilic bacteria.

I also read that snotty is not a match for the dark regime. That is, overheating and, as a result, bacteria die and give snot.

But acidophilic bacteria really give a certain viscosity to the product, here it is not for everybody.
Therefore, you need to look at the composition of what you are making and draw conclusions from here.

Ductility is the release of a polysaccharide by bacteria to protect themselves from adverse conditions, such a consistency is simply not pleasant to many, therefore there is a need for advice on how to avoid it (although there are some amateurs), but it is harmless.

What is the correct name - yogurt, kefir, yogurt?

What is the correct name - yogurt, kefir, yogurt?

I see no riddle in this matter, absolutely 3 different products. Each with its own taste.

I also decided to measure the temperature in my device. Now a cherry on kvass costs almost a day. Temperature 29.6

I report that yesterday we made kefir (VIVO) - we drank it with pleasure! Smooth consistency, without lumps and snot. Stood 8 hours at fermentation. At the end of cooking, the temperature of kefir was 43 degrees. This is an electronic thermometer with a needle. I cannot vouch for the accuracy of the thermometer. The taste is very pleasant, without bright sourness. As I like, not insipid, but not evil either. Not snotty. There is sour cream in the fridge (also Vivo), I haven't tried it, but it's thick.

[Mams]

Mams, great, I'm just looking at Vivo's leavens, I want to buy kefir and sour cream. So the flight is normal! Will do.

Yes, kefir is delicious. Now we tried sour cream ... I made 22% cream for half a liter ... Well ... together with my husband we ate 2/3 cans ... How to live on? Well, I can't buy it from the store now. Sour cream is dense, the whole thing fell out of the can, as if the gelatin was added inside ... It can be cut with a knife And only 22% ... We need to make 10%. For every day, too oily too much.

[Matilda_81]

Matilda_81, I don't know what to tell about them, that they cleanse the intestines of putrefactive bacteria and prepare the soil for the reproduction of bifido and lactobacilli, and where they are present, one way or another, the consistency will be viscous and snotty, and so everything is on the internet.

[Mams]

Mams, and did sour cream at Fermentation too? Wasn't it hot for her? And how long does it take?

[Konstantin]

Konstantin, thanks for the brief excursion.
As promised here is my orange wine:


I'm sorry, the quality of the photo is not very good

[Mams]

Mams, and did sour cream at Fermentation too? Wasn't it hot for her? And how long does it take?

Yeah, at fermentation. I didn't measure it with a thermometer. She was warm. I stood for 8 hours. After a day in the refrigerator, a little of the whey left at the bottom. Literally a teaspoon. It tastes great. The consistency of homemade sour cream, thick, dense. I immediately wanted a sour cream cake. If you make sour cream with good heavy cream, then you won't need to weigh it.

Yogurt for Vivo. Cases in 6 hours, although, probably, it could have been turned off earlier. The consistency is quite dense, there is a little sourness. No snotty. The sourdough was added to milk heated to 37 degrees.

I will try further. I understand that re-fermentation will take less time. Hour 3 is enough?

[Anastasia]

Anastasia, that's enough, I just re-ferment in three hours

[Venera007]

Venera007, and immediately put it in the refrigerator after three hours or still leave it in the fermenter?

I have such a consistency of kefir

[Nadin1234]

Nadin1234, Is this good or bad? Is the yogurt even thicker?

[AnastasiaK]

AnastasiaK, I immediately put it in the refrigerator, if left in the fermenter, the whey will begin to separate.

And still. Still, the result is highly dependent on milk. With the same sourdough (Yogurt Lactoferm ECO), but different milk - the output is two different products. On long-term storage milk, dense yoghurt, for a "shelf life of 7 days" looks more like kefir. I insert such a stand into the fermenter
But this is only for cans up to a liter. This is a stand for sterilizing cans. And put the dough on the rise right in the bowl. The bowl does not reach the bottom and it protrudes 10 centimeters from the fermenter. I switched on "kvass", after half an hour it began to bubble. I switched to "fermentation", after an hour the dough had doubled. I used to bake pancakes. It turned out to be lush and very tasty.

[AnastasiaK]

AnastasiaK, well, mine love it thick From the fermenter I put it in jars, and from the liter VES I put it in the refrigerator in its plastic container. After half a day in the refrigerator it thickens very much, especially in a container where it is not disturbed.
I haven't cooked yoghurt from Vivo yet, only in plans.

Hurrah! I finally got yoghurt on Evitalia. I don’t know why. And the milk is the same, and the leaven, and the silicone mat was lining. The time was 10 o'clock. It turned out something similar in the fermenter, but after re-fermentation, but this time everything is how I like it. And what kind of miracles?

[MarinaK]

MarinaK, I expose the mother liquor for 12 hours at 40 degrees in a multicooker and there has never been a failure ... (I pour water into the bowl, if that ...)

I did it in x / p Oursson and I always succeeded in it, but not in the fermenter. First time it worked

Yesterday I bought two containers for the teddy bear, I could not resist. Green apple and lemon. In one I have already made Vivo yoghurt, re-starter.

There were quite a few items in the kitchen in green and orange colors.

Oh, Nasten, what great jars! They are glass, and what is the displacement? I have not seen such people, I keep walking, looking, looking, they sell some garbage.

[vernisag]

vernisag, no, plastic jars, but I like the volume of 1 and 2.5 liters. Made in Bashkortostan. Painfully the color and theme came up).

I put fermented baked milk on Lactoferm sourdough, used milk for a short time, and heated it in a slow cooker. In general, it didn’t work out again ((((I’ve never worked out anything good with any Lactoferm sourdough), with Activia and Milava milk (Belarus) everything is wonderful, like thick sour cream, keeps on a spoon.

Yesterday I bought two containers for the teddy bear, I could not resist.

I, too, to the one that I have already shown, ordered one from ozone, the other yesterday from another store. I'm waiting, it's convenient when there are several of them and of different volumes, since the product has not yet been used in one, and the container is already needed.

Nastya, and the one that is larger (2.5 liters) fits well into the fermenter? The volume is good. Especially for kvass or other drinks.

[Mams]

Mams, just stands up straight! Exactly under the lid.I took it for drinks, after all, 2.5 liters is a volume!
By the way, today I made Vivo sour cream, as it is written in the instructions, I added sourdough to the cream of 37 degrees and put it in the fermenter, the temperature ran up, put the container on the stand from the multicooker (plastic, 3 cm high, for steaming, lower), so the temperature still caught up to 42 degrees and held on. Sour cream turned out in 5 hours. Thick, 10% cream.

[Anastasia]

Anastasia, And you at least once try to do like everyone else. Why do these dances with a tambourine: girl-q: And why measure the temperature all the time

[Natalishka]

Natalishka, so the instructions say 37 degrees! Well, okay until 40, but it grows further, the can is hot, you can't hold it in your hands! I measured 46 on yogurt. Where for so much sour cream! You can, of course, fill in and put everything, something will definitely work out, but I want to find the optimal algorithm for myself, to adapt the conditions. Next time I can just put the sour cream on a stand without any measurements and be sure that it won't overheat anymore. And I just put the yogurt for 3 hours of the program, and then I turn it off for another three hours in the unplugged fermenter - I already figured it out for myself. And for the first time I would like to know.

[Anastasia]

Anastasiano words

[Natalishka]

NatalishkaWell, I'm not bothering anyone ..... I'm fine.

[Natalishka]

For some reason, those whose fermenter does not overheat do not believe those. who is overheating
Natalishka, the temperature is measured in order not to overheat the yoghurt, for which a certain temperature range is prescribed; more than 42 degrees, beneficial bacteria cannot withstand, alas, and die (this is a requirement for dry starter cultures, from Activia and Tyoma you can overheat a little).
I began to put a napkin folded in 4 layers at the bottom, it became better, there is no longer this bundle from below.

Poor, poor Fermenter Oursson FE0205D / GA, what they don't do with it: girl-q: Just like a nuclear reactor. But a good device. But here it is necessary ........... Everything, ... I don't write anything else. It's really useless

[Natalishka]

Natalishka,
Natasha, he's good, but he overheats (it seems to me that at first it was less), but, in fact, it's not very stressful for me - I'll find something to adjust: napkins, time ... How I did everything, now I do as I adapted myself - this is my device I measured the temperature only at first - and now only with my palm)) In the end, I have something to cook milk in, and in this I will make kvasso-wine drinks, if this overheating will be completely impossible

I read somewhere that bacteria in yogurt die at +50 ... In theory, +42 yogurt is not afraid ...

If the bacteria die, you will not get a homogeneous product, it will be sour, and flakes, and closer to the bottom of the jars it may even curd.

That is, as I understand it, if yogurt or other dairy product has a normal consistency, then the bacteria are alive
Husband gets high, made 2 liters of kefir on VIVO, enjoys

[Mams]

Mams, and how is kefir? What is the fat content of milk? Thick or drinkable? I haven't bought Vivo's kefir yet, I wonder.

Kefir with milk 3.2%, two liters of milk, 1 can of VIVO. Drinking, medium density, I would say. Not harsh, very mild in taste. So now I will make 2 liters constantly

I read somewhere that bacteria in yogurt die at +50 ... In theory, +42 yogurt is not afraid ...

I will say a primitive thing. The fermentation temperature is determined by what types of bacteria are included in a particular starter culture. Therefore, when choosing a temperature regime for fermentation, it is worth following the manufacturer's recommendations for this particular product.

[Mams]

Mams, thank you, I will, I love gentle and non-acidic, only for a liter, my husband does not drink kefir. Only give him cottage cheese.
A.lenka, that's exactly what I do, it's not for nothing that they write instructions for the leaven.

Girls, put a mixture of room temperature on kvass mode. 5 hours have passed, but neither the heating of the device nor the cans of liquid are noticeable. Is that how it should be? I reread the whole topic, someone writes about overheating, but what about me? !?

Maybe heat the jar in the microwave now? And the apartment is cool