vernisag
Veronica, but is there anything to measure the temperature inside the device? I would put a thermometer in there and see
But on kvass the temperature is not high, lower than body temperature, perhaps you simply do not feel it
f @ nt @
Quote: vernisag

Veronica, and how to measure the temperature inside the device? I would put a thermometer in there and see
But on kvass the temperature is not high, lower than body temperature, perhaps you simply do not feel it
I don't have a thermometer yet. I just bought a 3.2l jar with kvass, very similar to Ashanovskaya, as shown here. Naturally, I almost did not fit in. But then I found a bowl Ikeevskaya, ideally suited in diameter under the lid of the bear, but higher. And so happy). But the sowing structure does not heat up or so it seems to me
Moreover, the Ikea bowl adjoins the body of the device much more tightly than the native one.
Mams
Veronica, The temperature on kvass is low and should be. Look through the topic, somewhere there were temperature conditions. If I'm not mistaken, kvass is about 25 degrees. And this is not warm, but cool. Is something happening in the bank itself? Bubbles or other movement.

IMHO, the 3 liter can is too big. It may take longer to ferment.
f @ nt @
Quote: Mams

Veronica, The temperature on kvass is low and should be. Look through the topic, somewhere there were temperature conditions. If I'm not mistaken, kvass is about 25 degrees. And this is not warm, but cool. Is something happening in the bank itself? Bubbles or other movement.

IMHO, the 3 liter can is too big. It may take longer to ferment.
So on kvass it should be about 35-36 degrees, the girls did the measurements, and the coldest mode was wine. But I can also confuse.
Bubbles and fermentation smell appeared in the jar.
MarinaK
Quote: f @ nt @
someone writes about overheating, but what about me? !?
Overheating is observed only in the Yogurt mode, in other modes the temperature is much lower. Kvass mode is the third mode
Lilida
Today in Auchan on the altushka I bought a 1.5 liter jar, similar to those that came with the fermenter itself. It costs 36 rubles. with a penny. Thick. The fermenter includes.
Matilda_81
Lydia, and a photo?
Lilida
Gulnara, my relationship with the photo won't work out. But in shape it is the same lantern as cans from the fermenter itself. Sell ​​directly opposite the main entrance to the store itself. There are several types of cans, but the rest are unlikely to work. The people make out these lights, the shape is good.
Mams
Veronica, another option. There was confusion about buttons / instructions in the first installments. Did you choose the Kvass mode?

If the bubbles have gone, then the process is underway. Wait 36 ​​hours, then a day in the cold.
Gladis
Lydia, and a photo?
And the photo is here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393444.1540 on page 78 of this topic
Lilida
Gladis, thanks for the help, this is it. I had already forgotten that they had already been bought and demonstrated visually.
MarinaK
Something silence in the subject ... Probably everyone put wine for a week
AnastasiaK
MarinaK, I have not put it yet, but I have just put the yogurt from Vivo again, re-fermented it three times, the result is excellent. Now I put in the fresh leaven.
MarinaK
AnastasiaK, and I finally began to get yogurt too. I do it on Evitalia. Let's see what happens next. Maybe the milk was of poor quality before? Although the expiration date has always looked
AnastasiaK
MarinaK, now, in the summer season, the milk has become good, for me it is ideally whipped into milk foam for a cappuccino, and the foam is persistent, dense, will remain in the cup even after you finish your coffee. Well, accordingly, yogurt turns out great.
MarinaK
So the reason is something else
vatruska
Girls, yesterday I saw an orange bear in the Moscow Globe for 2,000 =, if someone needs it ...
kirch
Quote: AnastasiaK

MarinaK, I have not put it yet, but I have just put the yogurt from Vivo again, re-fermented it three times, the result is excellent. Now I put in the fresh leaven.
Nastya, are you putting something under the jar?
AnastasiaK
kirch, be sure, put a plastic stand, and everything is fine, evenly heats from all sides.
kirch
And I can't think of something to put. She put a cloth in several layers, anyway the bottom is hot
AnastasiaK
kirchif there is from a multicooker or the grate is low from grills and the like, may work.
MarinaK
I put a round silicone mat, overheating does not happen like without it
vernisag
Quote: AnastasiaK

kirchif there is from a multicooker or the grate is low from grills and the like, may work.
Nastya, are you talking about the bottom steamer from a little radish? I put it, he gets up well there, from 02 redmond
AnastasiaK
vernisag, exactly! I have from a small Redik 02, and from Stadler, a stand is larger in diameter.
Biryusa
Quote: kirch
And I can't think of something to put. She put a cloth in several layers, anyway the bottom is hot
I am laying a silicone mat for hot dishes (I bought it for the occasion in Pyaterochka for 59 rubles). Its dimensions are 17 * 17 cm, the corners are slightly bent when I put it in the fermenter, but I did not cut it, so as not to spoil such beauty:
Fermenter Oursson FE0205D / GA
His honeycombs are double-sided (both above and below), which means that the air gap is larger
vernisag
Quote: AnastasiaK
exactly!
And you get yogurt on such a double boiler, right? How many hours on sourdough and how much over-sourdough do you get?
vernisag
Quote: AnastasiaK
exactly!
Well, where are you tama shlyissi, I have to put yogurt nada! on the stand
AnastasiaK
vernisag, ran to the store). It turns out! Re-acidify for 3 hours, the main one - 6 hours! Sorry! I first bring the milk to the desired temperature, up to 37 degrees.
vernisag
Ltd! Even on a stand it turns out quickly! And I thought it would be 8 hours longer. while you were walking in stores
Thank you Nastenka!
AnastasiaK
vernisag, yes, there, of course, it turns out quickly even on a stand, he warms up, be healthy. I put in fresh sourdough 3.5 hours ago, and now it has already grabbed, another hour, 1.5 hours, and that's enough!
vernisag
I don’t use this little cartoon, even though the stand has gone into business
I put some kind of bifidum (my yogurt), it is written 6-11 hours normally, the difference is 5 hours, how much should I bet? Fick knows
MarinaK
All instructions are not written for the fermenter and not all are for yogurt makers, so you need to focus on the instructions, but it is not necessary to follow them clearly, since they are written by those people who have not worked with them
AnastasiaK
vernisag, why don't you use it? She plows me every day, morning porridge on her.
In 5 hours, Vivo yoghurt is now ready on the stand. I looked - the surface is glossy, the contents do not sway, dense, I think it's ready. And then I used to hold it longer, it turned out sour for my taste.
MarinaK, I agree, we look, we try, we adjust to our taste. The first time I strictly followed the instructions, it turned out sour, and even then not in 8 hours, otherwise there would have been absolutely yogurt with whey. And now I really like it, the yogurt is just fabulous, it looks like an ice cream.
vernisag
Quote: MarinaK
since they are written by people who have not worked with them
that's right
vernisag
Quote: AnastasiaK
why don't you use it?
Programs got lost, probably any porridge with a fantan through the valve I got caught up in washing the cartoon and everything around
musyanya
we have bear cubs for 1790. 🔗
katts
Hello everybody! Tell me - did anyone make bread kvass in this fermenter? I tried it - it turns out delicious, but the output of kvass is 0.5 liters from a 2-liter jar. All the rest of the slurry was absorbed into the crusts. How to squeeze them out? Or am I doing something wrong? Tell me who knows.
Kara
Squeeze through a sieve with gauze
katts
Thank you! Next time I will!
Barmamam
I made bread kvass according to a recipe from a book. The output is minimal.I squeezed out the sediment as best I could and 2 more times ran kvass on these breadcrumbs. but mine did not like this bread kvass, they said that before without a fermenter in 3 liter jars it turned out tastier. In my opinion, the recipe is not thought out - 500 grams of bread and 2 liters of water do not fit in a jar.
AnastasiaK
An orange fermenter came to me today. I ordered a second one for a friend. My observations: I put on Fermentation the same container that I use for making yogurt, only filled it with water instead of milk (I don't need yogurt today). Without rugs, coasters, water, everything is as it should be. For more than three hours the temperature has been kept at 40 degrees. ... Maybe this instance is normal? The first one is green. What experience does anyone have, often overheats green or orange? Or without color reference?
MarinaK
AnastasiaK, I have orange and it also overheats. Color does not matter. I didn't overheat at first either
AnastasiaK
MarinaK, and how long did it take before he became so naughty? What can you expect? In general, I have worked out for myself an algorithm of actions with an overheating device, and the yogurt is just great, I enjoy it.
MarinaK
I began to overheat after several times of use, I did not count, but I think after the first week somewhere
AnastasiaK
MarinaK, yeah, a few times is not enough. Okay, I'll see how much and how my orange will work. While 4 hours the temperature is stable at 40 degrees, and in the first, green, the temperature quickly goes beyond 46 degrees, and only the support, creating an air gap, stabilizes the process.
BasKa
By trial and error, I finally won Lactoferm Yogurtslim, it turned out much thicker, but, of course, a spoon is not worth it, this is a completely different fermented milk product. As a result, I realized for myself that on Activia, which is on dry sourdough, DO NOT HEAT THE MILK (Milava, House in the village). I ferment everything in milk at room temperature (sometimes I take out the activity from the refrigerator as well). It turns out to be a thick tasty yogurt. Maybe my experience will help you get exactly what the fermenter was put on the market for. I put a napkin in the fermenter, just in case)))
Nadin1234
When making from Activia, I never heat milk, it is believed that Activia and milk should be at the same temperature for the best result. And I recently began to make from dry starter cultures, what really can not be heated milk? It seems that this is mandatory according to the instructions. I warm up to the minimum specified (30) for our hot little bear
MarinaK
Quote: Nadin1234
And I recently began to make from dry starter cultures, what really can not be heated milk?
Hope, I do not heat milk. But I also don't mix cold with dry sourdough. It in my room itself reaches room temperature, then I mix it. When warmed up, the result was worse
RepeShock

I always make Evitalia with milk at room temperature. Ultra-pasteurized.
The main thing is not to be out of the cold.
BasKa
Yes, it is at room temperature. Since I buy long-playing milk in packaging, I store it indoors, in the refrigerator I have only an open pack. Therefore, milk at room temperature is always at hand. As for the dry starter culture Lactoferm Yogurt Slim, the result was much better in appearance at the end of the process precisely at such temperatures, let's see what happens after settling in the refrigerator for 10 hours (while at work). Unsubscribe based on the results.

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