Fermenter Oursson FE0205D / GA

[Anastasia]

Anastasia, then everything is fine, do not shake)))) Everything will work out!

I apologize for the stupid questions .. Now I stuck my nose into Orsik again and saw that the surface is smooth, dense ... Does that mean ready ?! What to do with it next? Just cool and refrigerate? Or do you need to mix? Cool with or without a lid?

Does the can not flow with a slight tilt? So it's ready.
It is necessary to remove from the fermenter and let the jar cool down at room temperature. tem-re, then put in the hall, you will try in the morning)
No need to stir. Cool with lid.

[Irina]

Irina, Thank you!!!!!!! : yahoo: I'll go close the lid back, otherwise I was afraid that there would be condensation ...

Condensation can, of course. I don't pay attention to it, it's not acid)))
Tomorrow, carefully open and dry the lid.
You are welcome!)

I report: the yogurt turned out to be fabulous !!! Once again, thank you all for your kind advice !!!

Hurrah! Congratulations!

Girls, such is the question - can you ferment yogurt or kefir with already made yogurt or kefir? And if so, what proportions can be done ad infinitum, or will bacteria ultimately decrease?

Girls, such is the question - can you ferment yogurt or kefir with already made yogurt or kefir? And if so, what proportions can be done ad infinitum, or will bacteria ultimately decrease?

Yogurt is possible. But each time it is less dense and useful (bacteria gradually decrease). It may even start to taste bitter. It is believed that you can repeat 6-7 times. From my own experience I will say: no more than three. This is sourdough yogurt. But recently she stopped "cloning" yogurt. Every time I do it with fresh sourdough. It turns out to be the most delicious.

I made ryazhenka from baked milk and sour cream on the advice in Temka, otherwise I used to make ryazhenka from ryazhenka
So I can't pour it into a regular jug, I had to shift it! So thick!

[Olga]

Olga, thank you) And when you re-ferment, what proportions do you use? How much yogurt for how much milk?

Added Sunday, March 27, 2016 11:36 AM

Ella, and how long did you do it? I, too, was going to put on the fermented baked milk ...

I put 200ml of yogurt in 1 liter of milk.

Ella, how long did you make it? I, too, was going to put on the fermented baked milk ...

In a two-liter jar, baked milk + 6 full tablespoons of 20% sour cream. Probably there are some proportions, I did not find them. Local dairy products. The default program is 10 hours. I usually put it overnight, keep it in the refrigerator for a while, then pour it into an ordinary glass jug, well, I'm very afraid to break the jars. Neither do I sterilize the jar and lid before cooking.

[Ella]

Ellaprobably 10 hours a lot ... I tried to make kefir for the first time .. I put it at 9 o'clock ... The spoon was standing

And how and from what in the fermenter should curd be made? Can you share the recipes?

[Anastasia]

Anastasia, 1 jar of yogurt per liter of milk.

On the forum there is a recipe for fermented baked milk from Mumla. It is made for multicooker (Lena did it in Panasonic 18), but it is quite suitable in proportions for yogurt makers.

Is it possible to ferment yogurt or kefir with previously made yogurt or kefir?

I don’t know about kefir, but I over-ferment yogurt and cottage cheese.

Yogurt.
From the first yoghurt (milk + sachet of dry sourdough) I put aside a jar of "mother's sourdough". I eat the rest.Then I ferment from the mother as much as necessary and as much as possible in the next 4 days (maximum 5 days, but rarely, usually 4 days). In proportion - half a glass of mother's starter culture for 1 liter. Thus, I have one sachet of starter culture for 6-7 days, depending on the speed of eating and cooking with the participation of yogurt.

Cottage cheese
Curd has two stages of fermentation - the first is like yogurt, in the second stage the temperature is higher (or a water bath, if manually). In my multicooker, this is an automatic temperature transition (in any multicooker, you can set the temperature and steps). So, a couple of minutes before switching from a temperature regime of 37-38 degrees to 60-70 degrees, I open the lid and put the "curdled milk" in a jar. This deferred "mother starter" is stored better than yoghurt - 5-6 days. The proportions are the same - half a glass per liter. and a two-stage program "Curd" in a multicooker, excellent curd is over-fermented. Consumption is about the same - one sachet of dry starter culture for 7-8 days.

I have never over-fermented sour cream. I like Vivo's sour cream sourdough, and they also have good streptosan. The rest of the starter cultures (different yoghurts, cottage cheese), having gone through a lot (lactoferms, vivo, katrina, etc.), I buy Goodfood, but I really want to try Orsik. Good food likes yogurt fitness the most.

***
I have just started reading the topic, I am on the very first pages, so I'm thinking about whether to buy, and which of the two. I like that there are two glass jars in the first one, but it is almost no longer in stores, and I haven't read the second one yet, only the first is still being discussed.

And until I understood how cottage cheese can be here, in terms of temperature transition.

And until I understood how cottage cheese can be here, in terms of temperature transition.

You can't make cottage cheese here, except to weigh out yogurt or kefir.
I was weighing yogurt.

You can't make cottage cheese here

Sorry.
I don't like weighing yogurt.

That would make such a format but with a choice of temperature, it would be great.

That would make such a format but with a choice of temperature, it would be great.

Yes, that would be great. Maybe they'll think about it. It would be so convenient: smoothly switch from yogurt or kefir to cottage cheese. In the meantime, the fermenter is designed only for drinks.

In the meantime, the fermenter is designed only for drinks.

Well then, you can skip the topic.
Drinks are good but not a priority.

But I liked the format, the jars are pretty

Thanks everyone for the answers!

Girls, owners of the new Orsik, but has any of you already made wine or kvass? If so, how did you do it?

[Stasya23]

Stasya23, I made kvass from kvass concentrate. And I also made a cherry with alcohol, withstood 9 days, who tried it, everyone liked it. Now I have cranberries on alcohol, then I will put dried apricots.

[Sveta]

Sveta, did you do it on the second program, for 48 hours? Just constantly renewed? How much kvass was? Will you upload the recipes?

[Stasya23]

Stasya23, Nastya, kvass stood for 36 hours on the second mode. At the end of the kvass it turned out very well, but after standing in the kitchen in a bottle, the next day it was very well "carbonated".
I want to make kvass on rye flour with malt according to Chuchelka-Natasha's recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=423586.0
I really liked him.
Everything else was constantly extended.
Above, someone posted a link to a recipe book from the first Orsik, use and enjoy 🔗

[Sveta]

Sveta, Thank you!!

Added Monday 28 Mar 2016 6:59 pm

Today I tried to make sour cream .. It didn't work out! The consistency of the yogurt turned out ... I was terribly upset, and then I seemed to understand where I made a mistake: I immediately put the cream from the refrigerator into Orsik. I observed the proportions, as they wrote here above: for every 100 g of cream, 1 teaspoon of sour cream ... Tell me please: is it all about cold cream or are there any other nuances that I missed?

Tell me please: is it all about cold cream or are there some other nuances that I missed?

For yoghurt I use milk from the refrigerator - no punctures.The question is different. In principle, fermenting milk with sour cream - sour cream will not work. In the best case, yogurt ... And even then, if the sour cream was "live", and not a product that has a life span of three to four weeks ...

The husband today, pouring kefirchik, banged the same 2 liter glass container. I closed the lid, and pressed it unsuccessfully, my throat rattled. Backfill question - is it possible to use ceramic 2 liters in the 205 model? The price is scary, of course, but maybe there will be an extra-duper taste in ceramics? What do you think? Fits in size, but will it take longer to cook? Ceramic thicker than glass. All the same, I wanted to buy leaven from Orson, so can I just grab a can?

For yoghurt I use milk from the refrigerator - no punctures. The question is different. In principle, fermenting milk with sour cream - sour cream will not work. In the best case, yogurt ... And even then, if the sour cream was "live", and not a product that has a life span of three to four weeks ...

So I did not ferment milk, but cream ((((True, they have a shelf life of 3 weeks ... I'll try next time to find a smaller expiration date ... Although somewhere in the subject I read that someone put on parmalate
And regarding the ceramic jar ... In my opinion, naturally unprofessional, there is no difference ... The power seems to be the same for the new one that for the old one ... But here it is probably easier to call the store and consult a professional

[Stasya23]

The question is different. In principle, fermenting milk with sour cream - sour cream will not work.

Anastasia fermented the cream
Stasya23, maybe the cream is like that, I also once had such a puncture, I wrote it off for cream)

Although somewhere in the subject I read that someone put on parmalate

I constantly put sour cream on UHT cream, everything is fine. You were told about the expiration date of sour cream, since natural sour cream is not large, and only natural sour cream can sour cream or milk.

[Irina]

You were told about the shelf life of sour cream, since natural sour cream is not large, and only natural sour cream can sour cream or milk

Yes, something I misunderstood. I took sour cream in Ashan Farmerskaya ... 5 days shelf life ... In general, I will try again. I understood the proportions correctly: 1 tsp sour cream for 100 ml of cream and all this for 6 hours in a fermenter? Another nuance: I did it in a glass liter jar ... How could that have affected the result?

Added on Friday 01 Apr 2016 10:51 PM

Irina, while I blame my inexperience. But I will finish it off. My sour cream is respected very much.

Girls, I meant that the temperature of the milk or cream is not important. If the milk or cream is cold, the result will still be a product. The question is what. I'm sure that fermenting sour cream will not work. Maybe I'm wrong. I myself use Vivo-sour cream starters. Always a great result. On 20% cream (Belarusian took, with a long shelf life) - the spoon was in the jar. Her husband eats her as before, in the dining room, remember? Half a glass of sour cream for lunch

Why is the cream ultra-pasteurized. Because dry starter cultures are recommended to be used in this way. To be sure that what is needed will multiply there

As for ceramics - thanks, indeed, the power is the same, so you can try.

for 100 ml of cream 1 tsp sour cream and all this for 6 hours in the fermenter? Another nuance: I did it in a glass liter jar ... How could that have affected the result?

Honestly, I don't know if there are any special proportions for this, I always did it by eye.
Well, about 1.5-2 table. sour cream beds for 0.5 liters of cream. The point is to give the sourdough to fresh cream so that it starts to ferment.
Therefore, a lot of sourdough is not needed, the sour cream will be very strong. I personally do not like this.
But everyone has different tastes.

Nothing depends on the bank.

I blame my inexperience

Nastya, we are all like that, don't worry. You will succeed!

Added on Friday 01 Apr 2016 11:11 PM

I'm sure that sour cream will not work if you ferment the cream.

Sour cream is exactly what is done So, you are mistaken.

Is there a proven recipe for kvass for this unit?

[Stasya]

Sour cream is exactly how it is done So, you are mistaken.

Perhaps, but I read that sour cream is made a little differently. No third party bacteria involved. And at other temperatures. The technology seems to be this: fermentation of cream in a natural way in the warmth, then fermentation in the cool. The whole process takes several days ... Perhaps there are other technologies. I'm not a great dairy expert.

Fermenters and yogurt makers have a different technology and temperature regime. For our devices there is a special leaven for making sour cream. For some reason, it seems to me that this is the best option. But, of course, experiments are very interesting.

Stasya, don't worry, everything will work out. You have little experience, but try - everything will definitely work out.

[RepeShock]

RepeShock, Mams, thanks for the support ! I will continue to experiment .. By the way, I bought a second unit for the dacha. Now I hope that it will be possible to make kvass / wine, otherwise one is constantly busy ... I bought it at 003 .. At the same time I checked Mvideo for lies .. In Mvideo they promise to reduce the price if you find cheaper from the list of their competitors .. So in Mvideo the price is almost 4 tr, but in 003 2600 it was ... They did not reduce it .. Now the green ones cost 3100 in 003 .. But the cherry ones seemed to be still at the old price ..

[Stasya]

Perhaps, but I read that sour cream is made a little differently.
Stasya, don't worry, everything will work out. You have little experience, but try - everything will definitely work out.

Ol, sour cream, yogurt, kefir, fermented baked milk are absolutely the same products in terms of preparation, only the initial product is different (cream, milk, skim milk, baked milk, respectively). Therefore, sour cream is prepared in the same way as everything else - either sourdough or sour cream itself is added to the cream (in fact, over-sourdough).

The technology seems to be this: fermentation of cream in a natural way in the heat, then fermentation in the cool. The whole process takes several days ...

I don’t presume to argue, but purely logically, we do not need a sour product (and cream that has stood at room temperature is sourness), but a healthy fermented one.

[Irina]

Irina, sorry for another stupid question, do you need to stir sour cream in cream or just put it in and not disturb?

[Stasya23]

Stasya23,
I'm stirring))

Do you need to stir sour cream in cream or just put it on and not disturb?

Be sure to stir, stir well)

[Lena]

Lena, Irina, Thanks for the quick response!!!

[Irina]

Irina, of course, the meaning is the same. Sour cream just confuses me. The fermenter has a different temperature regime. Therefore, I doubted. Well, if the people succeed, then the way is correct

Added Sunday 03 Apr 2016 09:28 PM

Girls, did anyone buy dry yoghurt starter cultures from Oursson? What does it taste like and can they be done in a regular fermenter / yogurt maker?

Good day! De gives me peace of mind with this Oursson, although there is a tefal yogurt maker and a Panasonic bread maker (where, thanks to the form, you can make the dough spreading in the service mode. Moreover, as I understand it, I ordered a new model, where there is no kvass mode.

[Marfusha81]

Marfusha81, I also have a new model .. The girls wrote that they made kvass in it. Mode for 36 hours.

[Stasya23]

Well, I take everything. I hope my husband doesn't kill me with this fermenter

Added Monday 04 Apr 2016 09:26 PM

Stasya23, is there a recipe book in the new one?

[Marfusha81]

Marfusha81, there is, but only for sour milk ... The recipe for drinks only in electronic form. On Orson's website, on a page with an old model ... Recently, they gave me a link here, but as a beginner, I can't give links .. ((

[Stasya23]

Stasya23, Thank you. I found on the forum.That is, there are no recipes even for dough? It seems that they decided to save money on the new model: there is no third program and the book is not complete (((

That is, there are no recipes even for dough?

What recipe is needed for proving the dough?
This is a fermenter, for proofing the temperature should be about 30 g.

[RepeShock]

RepeShock, well, it's so nice when a full recipe book comes with a bonus. That is, you need to use the wine or yogurt program for the test? Or is the new fermenter not intended for the dough at all? Sorry if the questions are stupid. I just can't find the exact indication of the temperatures in the programs.

[Marfusha81]

Marfusha81, drinks are made in it for 48 hours ... Again, look above, someone already wrote what they did in this model and kvass and wine ... I myself still can't get to them .... Constantly busy with sour milk .. ...

By the way, dear members of the forum, but I got sour cream !!!! Thank you!!!

On drinks, the temperature is about 30-35 g, on yoghurt, 40-43