Fermenter Oursson FE0205D / GA

[fedot2202]

My husband bought me a fermenter with one can of 2 liters

fedot2202, Olga, but did you make sour cream and yogurt in a 2-liter jar?

[fedot2202]

fedot2202, Olya, if you measured the temperature, and it was no more than 40 *, then logically, the failure has nothing to do with the device, the reason lies either in the products, or in the set time, or in something else. The most important thing in such devices is to maintain a given temperature for a given time, and the rest depends on the choice of the product, sterility and the correct preparation mode.
I have the cheapest yogurt maker for 1 liter and the first fermenter from Oursson, and if you don't like the sourdough in one, then in the other the product on this sourdough is not ice, that is, not to your taste, but none of the devices let me down.

The point is that everything turned out perfectly in Tefalk! And in Orsonchik not a damn thing.

Posted Saturday 19 March 2016 7:56 PM

fedot2202, Olga, but did you make sour cream and yogurt in a 2-liter jar?

In Orson - yes, in 2 liter, but for a liter of milk, and for 1.5 and 500 ml ...

Girls, who uses Orson's starter cultures? Do you put one or two sachets on the jar? And then the instructions indicate 1 liter, so I'm sitting thinking to pour two or one is enough.

[Elena]

Elena, I have 1 sachet for 2 liters, everything ferments perfectly.

Good day everyone!
I read the whole topic "from cover to cover" ..)) I bought myself a fermenter two days ago, made yogurt with Bres-Litovsk sourdough 2.5% from 2.5% UHT milk ... I put it on 9 hours .. These matters are a complete layman and this is my first experience in making homemade sour milk)) So at the exit there was something thick and not homogeneous, though when I stirred and cooled it in the refrigerator, a rather thick product with a slight taste of kefir came out ... Is that how it should be? And yet, I read about overheating .. When I took out the jar, it was hot ... Not boiling water, of course, but noticeably ... Is this normal? Or do you need to change the unit before it's too late?
Thanks in advance for your answers!

Here's what Irina Oursson says on a friendly site:

The advantage is that in all modes the temperature is maintained at the same level, which provides the most favorable conditions for living organisms, in particular for kvass and yeast dough, for yoghurts - for lactic acid bacteria, for wine - for enzymes. In the "Kvass" mode - 30-35C, for the "Fermentation" mode, heating occurs to 40-42C, and "Wine" - within 20-25C.
There is one clarification, heating and maintaining the temperature to a certain level occurs in such a way that the desired temperature is reached in the center of the product (yogurt or dough), so the inner surface of the device should warm up more strongly and may feel hot to the touch. This is normal.

As for the temperature for making yoghurt. I consulted with our technologist.
If the yogurt works out, then there is no reason for frustration.
If the thermometer really shows 43C, then this is not a crime, lactic acid bacteria continue to grow actively.
The normal temperature for yogurt is considered to be 35 - 45 degrees, 50C is no longer desirable.

[Wildebeest]

Wildebeest, thank you!))) But I don't have a food thermometer ((((Is a street thermometer rst with an external wire suitable for such purposes? Only how to sterilize it? With alcohol? And you need to measure the temperature inside the product or outside the can (between the can and I apologize if I'm asking nonsense, but I really want to figure it out and comprehend all the wisdom of cooking homemade products ..

[Stasya23]

Stasya23, if you read the WHOLE topic, you would notice that in case of overheating, you need to lay a napkin (2-3) or a silicone mat on the bottom of the fermenter.
No thermometers needed.

[RepeShock]

RepeShock, I read the whole topic! But the fact is that, as I wrote above, for the first time in my life I came across the manufacture of fermented milk products at home. I do not know what is NORM and what is OVERHEATING .... That is why I described my feelings when I pulled out yogurt from the fermenter .... How should it be normal? What should be the temperature of the dishes? Actually, Gnu wrote what temperature ranges are needed ... But how else can you find out the temperature without a thermometer? The only thing I don't know is how and where to measure it correctly ...

[Orson]

I'll get in ....

And fermenter and yogurt maker Orson they prepare yogurt well themselves, without our intervention.
After 4-5 hours of fermentation, you need to check the consistency of the yogurt. Turn and shake the jar (or jars) very slightly, the surface should look like a "thick jelly" slightly shake, shake (I hope I clearly wrote the state). This will be enough, the yogurt is ready. When warm, yoghurt-curdled milk is always too liquid. After the mass ripens in a cold place until it cools down, the mass will thicken and become dense. If the milk is natural whole and its fat content is 4-6% (plus sour cream 20%), then the yoghurt will have a dense consistency "worth a spoon". The density-density of yoghurt depends on the fat content of milk and sour cream.

Sorry, I never check in Orson devices heating temperature, it is set correctly and at 38-45 * C, and if the product turns out to be correct, high-quality, tasty (which has been tested in practice by many), then there is nothing to bother with measuring the temperature Just confuse yourself

In order not to confuse anyone with info, I wrote only about the work fermenter and yogurt maker ORSON Other devices from other manufacturers may have different operating principles and temperatures.

Here I describe how I cook curdled milk in a yogurt maker, look for an example:

Homemade yogurt, creamy in Oursson yogurt maker (Admin)

[Admin]

Admin, thanks for the science I got a pretty decent yogurt ... The only thing, probably 9 hours is still a bit too much ... I'll try to cook something else, and then, by trial and error, I'll probably figure out how it should be be ideally ....: girl_cleanglasses: It's just that the subject said so much about overheating, and when I took out a pretty hot jar, I thought .... What if this is the same OVERHEATING ?!

[Stasya23]

Stasya23, Nastya, I don’t know about others, but in my multicooker with yogurt mode, by default there are 8 hours everywhere. It turns out that 9 o'clock is too much.

everywhere by default 8 hours. It turns out that 9 o'clock is too much.

This is still a conditional time. The collection of recipes for the yogurt maker says to set 8 hours, and if not enough, add another 1-2 hours. In winter it is cold in my house, and 8 hours is really not enough, in summer 4-6 hours are enough. You need to check the product and throw out the thermometer)) It has also been noticed that when you ferment the same yogurt with a sachet of sourdough, it takes a little more time than later, when you ferment with your own yogurt. And recently I cooked Orsikovskaya curd on sourdough, cooked it in a 2-liter jar, added two bags, after 8 hours the result was deplorable, added another hour. An extra 15 minutes was enough. The curd turned out to be superb! Look at the product!

made yoghurt with sourdough Bres-Litovsk 2.5%

In general, these liquid starter cultures are a ready-to-drink product. To obtain yoghurt, you need to either use dry starter cultures, or natural yoghurt of short shelf life without adding preservatives, sugar and other things. Therefore, it tasted like kefir, not yogurt. You try to figure out the type of bacteria involved in the preparation of the food. Each one is different. For yogurt, some, for kefir, others, for yogurt, others. There are not many bacteria, but they are found in different combinations in dairy products. But you will immediately understand what is yogurt and what is not.

Different devices write different times.And for different types of starter cultures - it is also different. For kefir 7-10 hours (depends on the degree of heating of the device and on the temperature around). For yogurt, 6 hours is considered a kind of standard. But again, in the summer this figure is 4-5 hours. In especially hot places and in 3-3.5 hours it is ready. And in winter for yogurt in a regular apartment from 6, now I have 7 leaves. Apparently, the heating is no longer so hot ...

In any case, there is only experience and experience.

And don't worry about the temperature. Because in an ordinary apartment you will never get absolutely similar conditions and clear degrees. It may be possible in closed ovens, with a constant temperature, somewhere in production. And at home - then a draft, then batteries, then the device was placed closer to the window. Yes, and there is no absolute accuracy on household appliances to tenths of a degree. At best, a degree or two. And even then. Plastic yogurt makers with tiny shadow just can't work at 37 degrees ... So don't bother. There are general rules - stick to them, and everything will work out.

Girls, thank you all for your valuable advice and comments !!!!! I realized that it was necessary to fill the gaps in education. Now I’m going to look for a topic about bacteria ... Tomorrow I’ll buy Orson yogurt starter and put it on it .... Indeed, there’s no substitute for experience .. Has anyone ever put orange wine in the new Orsik?

In general, it's strange that people can't get sour cream, I tried it on vivo, and caprina, and lactoferm, and aivi, too, sour cream is obtained super from 10% cream, especially sour cream on vivo. And I also mixed 33% and 11% petmol cream in the metro with a discount to shop, the vapsche is super.

[33%]

I also mixed 33% and 11% cream petmol in the subway with a discount to shop, super vapsche.

Well, this cream could not fail to work. This cream contains a large amount of stabilizers and thickeners, and is intended for a pastry chef, like a heavy cream for decorations. It is because of the stabilizers to keep the shape.
I somehow refrain from buying this cream. You need to read the label.

[Admin]

Admin, so in almost all cream there is carrageenan or something like that, in 10% simple cream it seems to be absent, but for vivo sour cream, sour cream is excellent! I haven't tried the leaven from Orson yet, I haven't seen it yet. And so for me Vivo and Caprina rules

[Konstantin]

Konstantin, Orsik in Auchan is for sale.

And lately in Orsik I have been making sour cream from 10% cream, fermenting with my own sour cream. For every 100 g of cream, 1 teaspoonful of sour cream. Time is 6 hours, I keep it in the refrigerator for another hour. Sour cream is thick. And then I took the cream not UP, but simply pasteurized Russian patterns. In the evening after turning it off, I looked at everything liquid and I left it in Orsik until the morning turned off, then in the refrigerator and everything is fine, you can smear it on bread. By the way, I switched from yogurt to yogurt. I ferment milk with sour cream in Orsik, the same 6 hours, it turns out very tasty and there is no need to steam with ferments. As an option suits me.

[necessarily]

I don't know what NORMA is and what OVERHEATING is .... That is why I described my feelings when I pulled out yogurt from the fermenter .... How should it be normal?

Normally, as you have already been written, the product should taste like you

With strong overheating, the final product is unlikely to taste good. And its consistency can be strange.
If it is not heated, the product simply will not cook, that is, it will remain liquid, like milk.

In my opinion, it is correct to make normal yogurt at home from dry starter cultures, everything that is there is indicated in the composition, it is also always indicated how and at what temperature it should be prepared (this also depends on the type of starter culture, they have different bacteria, therefore both time and temperature may differ). Yoghurt milk necessarily must be sterilized and ultra-pasteurized, otherwise yogurt will not work there, you will get ordinary yogurt (by the way, it is also very useful, but there is no point in making it on yoghurt sourdough).

Prepare from ready-made store-bought yogurt, I consider, dangerous and pointless.Firstly, we do not know under what conditions it was made, how it was stored, how it was transported, and what could be included in the composition, despite the label.
Moreover, no one will give you a guarantee that there can still "grow" when heated, in addition to something useful.

Now a lot of ready-made dry starter cultures are being sold, everyone can choose to their taste.
Tanya-Admin was a little mistaken in determining the degree of readiness of the yogurt. The finished yoghurt is not liquid, the degree of readiness can be determined by eye, the surface of the yoghurt becomes glossy, smooth and not liquid. Then the yoghurt goes to the rooms. temperature on the table and then put in the cold for ripening for at least 2-3 hours, preferably more.

The thickness of the yoghurt does not depend on the fat content of the milk, it has been checked.

[RepeShock]

RepeShock, Thank you!!!! : victory: Tomorrow I'll go to Auchan for Orsik's leavens .. Or is it not considered dry?

Or is it not considered dry?

It is believed that they are dry. And everyone who has already prepared them likes them.
I have not tried it yet)

[Sedne]

Sedne, leaven? Then you have to go. Thank you.

It is believed that they are dry. And everyone who has already prepared them likes them.
I have not tried it yet)

That's great !!!! Eh! Turn around soul !!!!

[Konstantin]

Konstantin, yes, yeah, yeah, I bought orsik yogurt there.

everyone who has already prepared them likes them

I have already tried all of Orsik's leavens. I like everyone. Vivo and lactoferm are resting.

[kubanochka]

kubanochka,Sedne, Thanks now I will definitely try.

Was today in two Auchan ... From Orsik, leaven only for yogurt (((...
Can you please tell me, who knows, but you can make fermented baked milk with baked milk and ready-made fermented baked milk House in the village? And if so, in what proportions should it be done?

[Anastasia]

Anastasia, I somewhere heard it is not advisable to make fermented baked milk from ryazhenka, it can be made from baked milk and sour cream.

[Anastasia]

Anastasia, Svetlana wrote correctly, baked milk and sour cream (2-3 tablespoons) will make an excellent fermented baked milk.

[Svetlana]

Svetlana, Irina, Thank you!!!! Is the purchased sour cream suitable?

Is the purchased sour cream suitable?

It will do, just take the good one you are sure of.

only take a good one in which you are sure.

I often hear this advice)), but what if I'm not sure about any brand of sour cream?

Well, how can I, an ordinary consumer, know in what conditions and from what, that sour cream is made ...

Girls, maybe share, what sour cream manufacturers do you buy?

[Inna]

Inna, these are the right questions, so I don’t pick up shop sour cream and yogurt.

And there is also the question of whether the store even stored good sour cream correctly.

[Crochet]

Crochet, Inna, well, of course, if you don't buy any, how can you figure them out?
Naturally, you have to try. I prefer a local manufacturer and the shortest shelf life, we have it from 5 to 7 days.
Because when the shelf life is 10 to 14 days, it is clear that some kind of preservative has been added. And if even more, so much the more.

Everything is simple with me with sour cream, I buy 10% cream of 0.5 liters (the shelf life is up to 10 days, we had the most delicious cream 3 (!) - x day, but, as I understand it, they are not profitable for producers, now they are not) , I pour it into a glass container and leave it on the table covered with a napkin, if it is transparent.
All! After a few days (2-3, depending on room temperature), the sour cream is ready and sent to the refrigerator, it turns out very tasty.
If you add a table there before fermentation. a bed of ready-made sour cream, it turns out that you can cut it with a knife.
I like this method more than cooking using the technique, sour cream turns out just to my taste. And I learned to regulate the degree of density with this method)))

Well, how can I, an ordinary consumer, know in what conditions and from what, that sour cream is made

Composition, shelf life and your own taste, whichever you like best
Or do it yourself. There are also leavens.

Well, how can I, an ordinary consumer, know in what conditions and from what, that sour cream is made ...

This is what leavens are for.Orsik has no sour cream, but there are other firms.

Yes, Sveta wrote correctly, it is advisable to buy in a normal store, and not in a snack bar at a bus stop.

Vivo has a very good sour cream leaven.

Hmm ... And I was already delighted: today I just bought sour cream House in the village ... Now I thought ... I generally took sour cream from the farmer in the village, but they rarely have it ... Probably all- I would still risk and ferment DVD ...

Added Wednesday 23 March 2016 02:21 PM

And here's another question: I take milk from the same farmer. Cream appears on a third of a three-liter can. Can you make sour cream from them? And do I need to boil them?

[Anastasia]

Anastasia, I would not boil only ultra-pasteurized ones, I would boil the rest.

[milk]

I take milk from the same farmer. Cream appears on a third of a three-liter can. Can you make sour cream from them? And do I need to boil them?

Be sure to boil this milk... If you do something from sourdough on it.
I would boil it for drinking too.

If you collect from fresh cream .... I don't even know how they will behave when boiling .... can they just be warmed up before fermenting?
In general, I can not advise anything, I do not know. I don’t use such milk. You have to try and look at the result.

[Irisha]

if you don't buy any, how will you figure them out?

I buy all kinds of sour cream, Irisha , my eaters I myself don't eat sour cream tastes good sour cream "Prostokvashino" with a 30-day shelf life, it tastes very good to them , they, unlike me, do not bother with the fact that, in addition to the leaven, the unscrupulous manufacturer added to the sour cream, but I am somehow afraid to ferment milk / cream with such sour cream, well, I have no confidence in the current producers ...

I prefer a local manufacturer and the shortest shelf life, we have it from 5 to 7 days.

We do not have sour cream with such a shelf life as a species ...

when the shelf life is from 10 to 14 days, it is clear that some kind of preservative has been added. And if even more, so much the more.

But with such a shelf life in our assortment ...

Everything is simple with me with sour cream, I buy 10% cream 0.5 liters (shelf life up to 10 days

We don't have cream with a short shelf life either !!!

This is what leavens are for.

Lenus, I know about leaven), it would be where to buy cream for fermentation, I would ferment sour cream at home with my dear soul ...

Orsik has no sour cream

Let's hope that someday it will appear !!!

Vivo has a very good sour cream leaven.

Thank you, Svetochka , I will remember for the future ...

[Crochet]

Crochet, Inna, I know that in Moscow there is a problem with this (with the shelf life of milk)
Somehow I tried to find kefir, as I'm used to for 5 days of storage, figurines.

But you have a lot of all sorts of farms, maybe it's better there with this business.
True, this is theoretically, as you have there in practice, not in the know

[Svetlana]

Svetlana, it's a pity to boil such deliciousness .... I'll make butter out of them for now, and I'll start making sour cream from shop cream.

Added Wednesday 23 March 2016 04:43 PM

Irina, with milk it is clear ... But the cream is a pity)))) We do not boil this milk. We've been drinking for three years now. mmm

Added Wednesday 23 March 2016 05:28 PM

I don’t understand anything I put yogurt for 6 hours, for almost 2 liters of milk, 2 packs of starter culture ... Now I put my curious nose under the lid, and there liquid milk is splashing .... Is there a reason to worry?

5-day kefir or sour cream is Izbenka or Compound. There is very tasty milk and does not live long. Also in Myasnov there is short kefir, yogurt and sour cream. And delicious products too. The issue price is different. In Izbenka, a liter of yogurt 3.2% is slightly more expensive than 50 rubles. Here's a dumping. Everything else is not so cheap, but still, high quality and tasty.

By the way, the sour cream (low fat content), the tastier the fermented baked milk

5-day kefir or sour cream is Izbenka or Compound.There is very tasty milk and does not live long. Also in Myasnov there is short kefir, yogurt and sour cream. And delicious products too. The issue price is different. In Izbenka, a liter of yogurt 3.2% is slightly more expensive than 50 rubles. Here's a dumping. Everything else is not so cheap, but still, high quality and tasty.

By the way, the sour cream (low fat content), the tastier the fermented baked milk

plus in Auchan dairy products under the brand name "Farmers' product".

Already have a reason to worry?

What sourdough? How much is written according to the instructions?
There is no reason, the conditions and products are different for everyone, it will be done, it will not go anywhere

In Izbenka, a liter of yogurt 3.2% is slightly more expensive than 50 rubles.

52 rubles like

[Irina]

Irina, Orsik sourdough for yoghurt .. Written 6-10 hours ... Delivered another 4 hours ... I sit shaking .. I really hope that the saying about the first pancake has blown me today!