Fermenter Oursson FE0205D / GA

[Sedne]

Sedne, Thank you

A 2-liter ceramic container from Orson came to me. I made kefir in it in the 205th model on Orsik leavens. In time it turned out about the same as in glass. I stood for about 8 hours. The kefir turned out, I haven't tasted it yet, I'll try it in the evening - I'll unsubscribe. About 2 liters - this is along the upper edge, the lid cannot be closed. Taking into account the lid, it actually contains about 1.75-1.8 liters of liquid. The lid, by the way, is small, like a liter glass.

Normal ceramic, dishwasher safe.

What I didn't like. The container is not transparent - it is not visible whether the product is ready or not. The first time I made kefir on Orson's leaven - it is very inconvenient to track readiness. I had to open the lid to understand, as a result, it stopped, a little liquid separated. Narrow neck - poorly visible condition of the product. But if you know the exact time, then the opacity of the bank is generally not important.

It retains heat for a long time. Therefore, it is necessary to remove it even a little earlier than usual. While it cools down - it will come. That is, you have to adapt to ceramics.

For leaven. While I tried only kefir, it dissolved in milk quickly, without residue. I didn't dare to make one stick on a large can, I threw two. In the morning, kefir was in the bank! Stirred, poured into a jug - normal kefir in appearance. I bought some more dry ones, tomorrow I'll try to make it for fun. I think these will be convenient somewhere in the country where it is difficult with milk (there are such places)

Separately about the work of the Orsik store. RU. I ordered it on Monday, called back pretty quickly, but did not say when the exact delivery date would be. On Tuesday, the manager called, said that the nearest date was Wednesday, they agreed on a time, on Wednesday the order was delivered. I chose ozone delivery - courier to the door. Packed exactly Ozone - everything is in a box, lined with kraft paper, bubble wrap on glass, competent packaging. Well, it is known that ozone packs well. So I recommend using this delivery method whenever possible. Up to 3 thousand (free shipping) I had to pick up the goods. This, of course, is not very convenient, there are few goods in Orsik. You can't get enough starter cultures for 3 thousand.

I was also surprised by the size of the 2 liter can, well, very small in appearance. For races, the dough rack is small. I put kvass according to the recipe without yeast. Unsubscribe later. Is there somewhere a summary of recipes or a topic you need to look for? I want some mead, but no buds.

For races, the dough rack is small.

And you don't need to shove the dough into a jar))) It is enough to put it in a bag and put it right in the bag in the fermenter, without a jar.
You can do without a bag, but then wipe it with a cloth.

It retains heat for a long time. Therefore, it is necessary to remove it even a little earlier than usual.

Or keep it for less time, turn it off earlier.

Or keep it for less time, turn it off earlier.

Well, that's what I meant. Because you can't go straight to the refrigerator, and given that the ceramics are thick enough - they keep the heat longer, it means that the process will go on there for another half hour or hour.

We tried kefir. I liked it. Not sour, not angry, soft consistency, pouring, no lumps, smooth white delicious

[I do not recommend]

Came to report on Orson dry yogurt mixes. Available in three varieties: strawberry, vanilla and chocolate. Trash is rare. Fermented for 7 hours in a regular yogurt maker for jars. Barely grabbed. In the morning I took it out of the refrigerator ... Well ... chocolate is a chemical acidity, not only from chocolate, even from cocoa. The son licked and spat out. He said he beat off his appetite! Vanilla - a little better, not so sour, it smells like artificial vanilla, but I couldn't eat either, as for me, it was just a diluted chemical.I didn’t expect us to become so used to this kind of yoghurt. But this is really impossible. It's a pity for money, but I will throw everything away, and I will not even put a strawberry one - I feel sorry for time and electricity ...

I do not recommend to purchase - from the word quite!

[Olenka]

Thank you for telling the world about them, Olenka !!!

[bacterial starters]

Came to report on dry leavens Orson

Judging by the review, these are ready-made yoghurts.
I don't believe in "just add water" products.

Fuh, otherwise I'm talking about bacterial starters I also read a lot, bought on Wednesday yogurt, cottage cheese and fermented baked milk, each in a package of 10 pieces, so that from 700 rubles. pickup in Moscow was free. Now the cottage cheese is standing, it will be over by evening. I'll go in to report. The rest has not yet tried to do.

I don't believe in "just add water" products.

Although it is possible, for some it is convenient ...

Now the cottage cheese is worth

Orsik's cottage cheese was the last to test), I'm more than happy with the result !!!

A very decent curd to taste!

There are no complaints about bacterial starter cultures. We have already drunk kefir, tomorrow I will put it on again. Delicious and fermented well. I think there will be no problems with yogurt either.

I will now correct the message so that it is clear that it is about them "just add water". I don't believe in such products either. But they have free delivery in the store from 3 thousand, just a little was not enough, so I took this product for trial. It didn't even occur to me that it might be such nonsense. Whoever came up with this product discredited the very idea of ​​homemade yogurt What is a natural product. I was also thinking, if it’s delicious, I’ll take it to my father-in-law, they have a slow cooker with a yogurt program, and it’s difficult to buy milk, so I thought that they could be presented with several bags so that they would have a healthy product. But no, I won't buy this for my beloved relatives

Orsik's cottage cheese was the last to test

How long did you ferment it?
Something is not going very well with me.

We tried kefir. I liked it.

I also did yesterday, today we drink. Good kefir, without characteristic sourness, of course, but quite usable.
It remains to check them yogurt. I liked the matsoni, I liked the kefir.

Yes, I noticed that the starter cultures from Orsik take a long time, 8-9 hours.

[Irina]

Irina, and how did you do yogurt?

[Natalishka]

Natalishka, I was making yogurt. For 1 liter of milk 1 tbsp. l finished yogurt. It turned out great. Thick, after cooling does not pour at all.

[Omela]

Omela, and dry leaven? It seems that it should be bred at 50 degrees. : pardon: Something not very good for me. Well, yes, it doesn't. But some sort of stringy.

and how did you do yogurt?

As it is written on the bag, for 1 liter of milk, 1 sticker of leaven from Orsik (we are writing about them here).

Natasha, I took milk and the starter culture itself at room temperature. Generally not stringy, it turned out thick. And delicious.

Oh, Natasha, I'm sorry, I haven't read what you are talking about dry. I didn't do it on dry.

[Irina]

Irina, understandably. So it's the leaven.

I liked the matsoni, I liked the kefir.

And yogurt, yogurt, fermented baked milk, yogurt, and cottage cheese - I liked everything, I was very pleased with all the bacterial leavens from Orsik !!!

I'll go in to report.

I report

The cottage cheese turned out well.
I did it according to the knurled scheme in a multicooker (two stages), as with other leavens. I hesitated a little on time, because after 5 hours it was not very thick, I thought that it had not fermented, but after 7 hours there was a very thick mass, then the temperature increased, and then threw it away.

Made for 2 liters of ultra-pasteurized milk .
I took it into a jar for re-starter (450 + -ml) before switching to high temperatures, from the rest it turned out 540g. cottage cheese. This is the same volume with Goodfood sourdough, and when I re-ferment 2 liters, then 700 + - gr.

I weigh it to a dense curd, but not dry. Until dry, only when I want to cook it, cheese or something else, and for food I leave it a little wet, but not like baby cottage cheese.



Conclusion - good leaven!
One of these days I will test fermented baked milk with baked milk

Girls with a new fermenter, please measure the inner dimensions Diameter at the bottom, top and height

[yogurt and fermented baked milk]

Forgot to report on bacterial starter cultures yogurt and fermented baked milk.

Didn't do it in a fermenter, in a regular yogurt maker. Well, since we started talking about leavens here, I’ll write here. I liked it very much yoghurt and fermented baked milk is just as good. I have a yoghurt maker for 12 cans, so I put 6 cans of yogurt (10% cream) and 6 cans of fermented baked milk (baked milk 4%) at once. The yoghurt was ready in 5.5 hours, the fermented baked milk stood for an hour longer. Great product, both. Dense, tasty, without a hint of whey. I don't even want to add some fruit * jam to yogurt. A little sugar (literally half a teaspoon) - and some kind of gourmet ... A very successful product. Conveniently, for 1 liter, you don't always make a bucket of yogurt. And the price is humane, 23r90 for a sourdough in general practically for nothing.

The models 2305 (for 1.5 liters) and 1105 (for 8 jars of 125 ml) appeared. Strange, all models, including the very first fermenter, are positioned as new.

I also indulged in a sourdough yogurt from Orsik. I liked it very much. And I bought them in Ashan.

[Sheala]

In a new fermenter, I make kefir on the Squasque sourdough culture. I put on mode 2 for 2 hours, I use almost 2 liters of UHT milk and a sachet of starter culture. After turning off the program, I leave it for another 10 hours and in the refrigerator. It turns out very tasty kefir. Dad said, as in Soviet times))). For re-fermentation I took 4 spoons of kefir and a liter of milk from the refrigerator and program 2 for 3 hours plus 9 hours stood like this .. It turned out normal.
Yoghurt, I think the new model is overheating. I will try to do 8 hours on program 2. I made sour cream with cream and yoghurt sourdough. Tasty, but dad criticized that it was not sour cream.
Kvass didn't work out. my dream mead in it, but haven't done it yet.

Posted on Friday 22 Apr 2016 10:10 PM

Sheala, I can try on you tomorrow, if you still need it. Now the kefir is worth it.

[Marfusha81]

Marfusha81, Yes please

[Sheala]

Sheala, measured the jug height - 16 cm, bottom diameter - 14 cm, lid diameter 10 cm.

Yesterday I put ryazhenka in my Orsyusha. From the baked House in the village (3.2). Fermented with activity. The fermentation languished for 4.5 hours. True, the mat was made of silicone. It turned out amazing! As in the old days, you can't shake it out of the can). My husband didn’t even have time to take a picture tonight.

Marina, did you ferment in 4.5 hours? Wow! I haven't tried it this fast yet

I myself was amazed! And moreover, to the state of the Soviet fermented baked milk. The one that fell out of the can with a chaotic sound)
And it tastes the same!

And today I am with sour cream bobs
Cream House in the village 25% fermented with Brestlitovskaya sour cream 20%. Consumption: 960 ml. cream and 250 gr. sour cream. Output: 5 food jars, high. The fermenter contains 4 cans. I did one separately, with fermented baked milk.
Fermented with a silicone mat for 5 hours. Cream was warmed to room temperature, sour cream from the refrigerator.
The sour cream tastes homogeneous, with a slight sourness. Very thick, the spoon is worth it. Not a hint of serum.

From the remnants of sour cream, kefir sour, but that's another story) I'll take a picture, then I'll tell you

Added on Monday 25 Apr 2016 11:34 PM

I will continue ...
I have 250 grams of sour cream left, and a packet of milk from Yasny Lug 3.2. I have long wanted to try to make kefir. The only thing is, the jars from the fermenter were occupied, and I put them in a 1.5-liter glass jar. On fermentation mode, for 5 hours. The lid of the fermenter did not close completely, the height of the jar was one centimeter larger.
The product turned out to be thick, with a viscous (I would even say "rubber") consistency. Do not drink, but bite off). But the taste of the product is 100% kefir. Pleasant, with a slight sourness.
Yes, I forgot, when I mixed sour cream and milk, an hour and a half later, cream accumulated on top of the jar. Not sour cream, but cream. The first time I meet this in packaged ultra-pasteurized milk ...
Kefir did not come out this time, I will continue to study the forum.

Kefir did not come out this time

That's right, kefir could not have been made from milk and sour cream. With a decrease in the amount of sour cream to 1 table. spoons, you get a good yogurt.

And ..... 250 grams of sour cream is a LOT. And for sour cream a lot, for 960 grams of cream 3-4 tables will be enough. tablespoons of sour cream, you get a wonderful thick sour cream.

[RepeShock]

RepeShock Irina, thank you! Took a note. I am still learning ... Even though I have had a fermenter for a year and a half

[Marina]

Marina, to your health!

Girls, did anyone use the Squasque starter?
🔗
There are five sachets in the package, each for 1-3 liters of milk.

[Sveta]

Sveta, I used, the usual leaven.

[Sedne]

Sedne, Sveta, not worse than Orsik? I really liked Orsik.

[Sveta]

Sveta, Wildebeest, I liked Orsik more, but here it probably tastes and colors.

[Sedne]

Sedne, of course, I will try the sourdough starter, but in the future I will buy Orsik.

Girls, did anyone use the Squasque starter?

I used. A good starter culture, and also inexpensive. Vivo has risen in price. Squat takes a little longer to ferment than vivo. I did not notice any differences from Orsik, except that Orsik is 1 liter, and Skvaska is 1-3. There is not much difference in taste.
I bought a 1 liter ceramic jar here. To replace a glass liter container, if suddenly we bang it.

A jar for storing food, silicone lid, stretched over the neck. When you take out the jar, it is better to remove the lid to make it easier to pull the jar out of the fermenter. The bottom is not flat, with a small side, the bank turns out to be slightly raised. She put kefir in it. The size is indicated as 1.2 liters, but this is not entirely true, there is a pure liter of milk. Kefir cooked for half an hour longer than in glass, apparently the rise of the can still played a role. But the kefir turned out! Delicious as always. The cost of a can on Ozone is about 450 rubles. It fits perfectly into the fermenter. In addition, if the device suddenly overheats, then this rise will just prevent the product from overheating. I don't have such problems, I just prepared a little longer.

It is called: "Bank for bulk products" House & Holder ", color: white, green, 1.2 l"

Olga Mams, thank you very much! You also need to get hold of a container suitable for Orsik. Moreover, she is on legs)

[Marina]

Marina, you are welcome. She picked up a convenient jar herself. I am especially glad that the jar is ceramic, for some reason I like ceramics. Although it works well in glass

By the way, there is still an option. My husband bought a jar of pickled cucumbers in the Nash store. Indian Called Boyarin. The jar has a volume of 1.4 liters, is pot-bellied, it also fits well into the fermenter. The issue price is 300 rubles. So there are also cucumbers

Took it on a pencil) Thank you!
And I make sour cream in cans from the Frutonyanya (tall) food. Includes 4 pcs. My husband, according to an old Soviet habit, respects sour cream at breakfast very much. And the dose in this jar is just right for him.

Great idea. Mine also loves sour cream so much

Glad it comes in handy)

Girls! I am a new user of this appliance with a 2L jar. Tell me what was my mistake when making yogurt (in general, for the first time in my life I did it)? I took ultra-pasteurized milk, warmed it up and added a jar of Natural Activation. Stirred. I put it in the device and switched on the yogurt mode (2) for 7 hours. The result is a thick kefir with grains.

[mesilova]

mesilova, from ready-made yogurt 7 hours is a lot, you have to start looking at 4 hours, and 7-8 hours is made from dry sourdough.

I watched all the time ... the only thing I mixed with the whey in the process? maybe it wasn't necessary?

I put it in the device and switched on the yogurt mode (2) for 7 hours.

You put me in a stopper. On mode (1) I make yogurt for 4-6-8 hours, on mode (2) I make drinks: kvass and alcoholic tinctures, which are infused for 6-8 days.

I have a regime of 2 yoghurt-10 hours and a regime of 3-drinks -36 hours. The book says so. The time is set automatically. And it can be decreased or increased

Added Friday, Apr 29, 2016 09:43 AM

please write someone in detail about the whole process of making yogurt not on sourdough ... but on something else (for example, ready-made natural yogurt). Otherwise, I'm generally new to this business