Fermenter Oursson FE0205D / GA

[mesilova]

mesilova, relieved, we have fermenters of different systems.
Ideally, UHT milk is used. You take a container, pour a little milk into it and put all the yogurt there, mix thoroughly, then add some milk again, mix again, then you can add all the rest of the milk. With this stirring, milk and yogurt combine better.
I take milk at room temperature.
That's all.

I seem to have done so ... apparently my mistake is that during the fermentation I mixed the separated whey .. so apparently grains and like kefir .. I'll try again

Posted on Friday 29 Apr 2016 10:08 AM

Thank you

[mesilova]

mesilovado not stir during fermentation. Just look at how yogurt behaves in a jar, if one clot separates from the jar, then you're done. You can take it out, cool it and send it to the refrigerator for ripening.
Once in the CF, my yoghurt stood and a lot of whey separated. So I poured all the yoghurt onto my nylon cloth, glass serum, and the yoghurt remained very thick. If you let the whey drain for a couple of hours, you can get the most delicate curd.
And grains could form from low-quality milk.
All the time I take the same milk with a protein content of 3.0 g for foaming milk, so it foams great, then all the bubbles turn back into milk. On the pack it is written, as on a fence, the manufacturer does not always keep the promise.

I seem to have done so ... apparently my mistake is that during the fermentation I mixed the separated whey .. so apparently grains and like kefir .. I'll try again

Posted on Friday 29 Apr 2016 10:08 AM

Thank you

There is no need to stir anything during fermentation. That's absolutely. And the device itself is not rearranged, not disturbed. This is the first rule for preparing yoghurt (and in general any dairy product in this device). I mix yogurt with milk with an ordinary whisk, first really a little milk and yogurt, then dilute with the remaining milk and mix well. It is not necessary to heat milk. Sometimes I even take it from the fridge - it still comes through perfectly. 7 hours is a lot. Usually comes out faster.

Good night everyone)) I am sharing my impressions: the other day for the May holidays I made a cranberry tincture, all according to the recipe, it turned out to be a funky thing. Everyone liked it (the female half especially))). I drank very easily and no one had a headache in the morning))) Unfortunately, I did not take pictures ...
I have a question for those who made orange wine (today I decided to put it): do you need to add sugar there, and if so, how much and when? It's just that the recipe says it's optional ..

[Stasya23]

Stasya23, Nastya, I didn't make orange wine, but the cherry tincture is also sooooo tasty. Do it on occasion, you will not regret it.

but the cherry infusion is also sooooo tasty. Do it on occasion, you won't regret it.

And also currant)) From any superkey berry it turns out. Drink for little girls))

[kubanochka]

kubanochka, Lena, have you ever tried to make a red mountain ash on cognac? I still have it in vague distant dreams.

[Stasya23]

Stasya23, Nastya, I didn't make orange wine, but the cherry tincture is also sooooo tasty. Do it on occasion, you won't regret it.

I will definitely do it !!! After the cranberry was going to put

But the question about wine and sugar is open ...

[kubanochka]

kubanochka, Lena, have you ever tried to make a red rowan on cognac? I still have it in vague distant dreams.

I used cognac to make currants, cranberries and red mountain ash.The drink is much softer than vodka. Even more for the girls))

[Lena]

Lena, and share the recipes please)))

[Lena]

Lena, and share the recipes please)))

The proportions were taken from the recipe book for the fermenter. About 900g of berries, a glass of sugar and a liter of vodka or skate. I close the lid and do not mix anything. Then, in the process, I'll mix it a couple of times. I put wine on the program. For a week of cooking, all the sugar dissolves, the berry gives off taste and color. I'm filtering the berries into baking, and that's it ... The yummy is ready. It turns out not a strong drink. It is sung very easily.

The proportions were taken from the recipe book for the fermenter. About 900g of berries, a glass of sugar and a liter of vodka or skate. I close the lid and do not mix anything. Then, in the process, I'll mix it a couple of times. I put wine on the program. For a week of cooking, all the sugar dissolves, the berry gives off taste and color. I'm filtering the berries into baking, and that's it ... The yummy is ready. It turns out not a strong drink. It is sung very easily.

Thank you

Ladies and gentlemen, who made the orange wine? Today I opened the jar after the fermenter, and there is a dense gray coating on top ... I took it off with a spoon, then everything is yellow and beautiful ... What was that ?! And now what i can do? The wine is gone ??? !!!

All! I read the topic about wine .. It was mold .. I pour it out ...

Good day.
I have a question for the owners of the Oursson FE2103D / GA yoghurt fermenter - did you have a collection of recipes for drinks in the kit? Was it separate, or in the same yogurt brochure? I only have a small brochure with recipes for making yoghurts and other sour milk from starter cultures. Not words about drinks (((
Found information. It turns out this has already been discussed, I just did not finish reading. There is a recipe book for the old fermenter on Oursson website. You will need to download)))

Ladies and gentlemen, who made the orange wine? Today I opened the jar after the fermenter, and there is a dense gray coating on top ...

Stasya, it was mold! Pour everything out immediately! We have a separate topic about Orange wine

In it - discussions of trial and error, failures and achievements, including about mold.

PS: You have already figured it out yourself

[Irina]

Irina, Nevertheless thank you

Good day to all! Something I got a little confused, I have a new yoghurt maker fermenter, the instructions say that yoghurt is cooked in 1 mode (time 10 hours automatically appears), and drinks are mode 2. Please tell me if I set yogurt on 1 mode correctly? For some reason, on the page, they cook in mode 2, I'm a kettle, I'm doing it for the first time.

[irinaE]

irinaE, IRA, on mode 1 - yogurt, kefir, sour cream, etc. On mode 2 - kvass, wine, alcoholic liqueurs.

Thank you very much, I have already received such an answer from the officials, as I understood that there would be no quick answer. While there is nothing to boast about, I ended up with a certain substance, more likely similar to yogurt, but it was on the sourdough from Orsik and already the third use, first I tested a thermos of the same company, it turned out thicker there.

[irinaE]

irinaE, IRA, it was necessary to test the fermenter on a new sourdough, and not on a third.

Yes, I agree, I will continue to try on a new one. It's just that my friend gave me Redmond for a test and I took Vivo's starter culture, but for the third time everything was very thick.

Hello girls, tell me what to do, I made yogurt 3 times and once beefovit. All starter cultures from vivo, in 3.2 milk with a short shelf life, are yoghurt, and bifovit in rustic, pre-pasteurized and cooled. cooked for 8 hours. Serum very much 250 ml approx, and very acidic! What am I doing wrong?

[kanfffetti]

kanfffetti, Olya, perhaps you just overexposed. Sometimes 6 hours is enough.

[kanfffetti]

After 6 hours, there was generally a slurry

Posted Thursday, 14 Jul 2016 11:24 am

kanfffetti, Olya, perhaps you just overexposed. Sometimes 6 hours is enough.

And this can be if the bear overheats?

Oursson website now has FE0205 fermenters with two cans, but the price is completely unexpected ...

They seemed to be worth it ..well before you disappear

When it was not on sale, and the picture was on the site, the price was 2490.

And glass jars for 2 liters did not appear on sale?

Tatyana, they were somehow but at the price of an airplane wing. In AUCHAN, 1.5 liter cans are sold, pot-bellied, perfectly fit into the fermenter. I already forgot when I used my native banks

[Kara]

Kara, Ira, what are the Ashanov's pot-bellied jars for?

Sveta, but I don't even remember, 30 rubles or something

[Kara]

Kara, ceramic 2-liter ones are even more expensive ... But kraaaaeeeee :)

[Kara]

Kara, ceramic 2-liter ones are even more expensive ... But kraaaaeeeee :)

In the sense of MORE expensive? prices for banks Orson's relatives start at 800 rubles per can. And this bank is 30 rubles

[Kara]

Kara, well, ceramic, not glass, from their yogurt maker. 1490 per can

It turned out that in a 2-liter ceramic native jar I make drinks, and in a regular liter - yoghurts-fermented baked milk.

And I grow sourdough in the fermenter. The beauty. I still like yoghurts in separate glasses.

[Scarecrow]

Scarecrow, Nata, and in more detail about the starter cultures in the fermenter ........ Thank you.

[Wildebeest]

Wildebeest,

And there are no special details. I just use the fermenter as a place with a constant and desired temperature (20-25 degrees in wine mode). I use it at the stage of growing and feeding. Time is set, the device will beep, you will not forget.

[Scarecrow]

Scarecrowit looks like you can make liquid yeast there too. And I can't forget about the fermenter, it works before my eyes, I involuntarily have to look at it.

[Scarecrow]

Scarecrowit looks like you can make liquid yeast there too. And I can't forget about the fermenter, it works before my eyes, I involuntarily have to look at it.

And I will instantly forget as soon as I turn away))). The sourdough ripens for several hours and as soon as I left / turned away - tryndets, I can only remember the next day))). And the time is good to monitor with the fermenter. I constantly get confused / forget what time I loaded the starter culture. how much time is left. This is important in the stages of its manufacture, for example. And there he set it up in advance and started counting down.

I constantly get confused / forget what time I loaded the starter culture. how much time is left. This is important in the stages of its manufacture, for example. And there he set it up in advance and started counting down.

Natasha, so I want to know the stages of its production. How much should it stand?

Natasha, so I want to know the stages of its production. How much should it stand?

A!! I do not understand you. So it strongly depends on the leaven. Different starter cultures are prepared in a different way. As the recipe says. Each starter has its own schedule at the stage of hatching. Go to the section of starter cultures, choose (if you haven't done them before, I advise you to start with liquid French by Eric Kaiser: it turns out almost 100% and the moisture is convenient for recounting recipes). I grew Kalvel (I have been torturing her for several years, there is a corresponding topic, but this is a leaven that requires a large amount of flour). And if it is indicated that in the first step - 8 hours at 27 degrees or 24 hours at 22-25, then I knead and set for the appropriate time. The Wine mode in the fermenter is suitable for most temperature ranges. In fact, heats up to 26 with a tail at the moment the heating element is turned on (measured with a digital thermometer).

But then feeding the sourdough is also a separate conversation. They are fed according to a time algorithm 1: 3 or 3: i.e. 1 hour of vision at room temperature (in a fermenter) - you can store it in the refrigerator for 3 days. And if 3 hours in the fermenter - 1 day in the refrigerator.

[Scarecrow]

Scarecrow, Nata, let me kiss you, then .... if you want. And I was engaged in sourdough, but then ruined it with my very long absence.

Tell me. And which model is still better, the old version for two bowls or with single ceramics?

In my opinion, it does not overheat so much in ceramics, since ceramics are thicker. And where did you see the old version with 2 banks? It seems that they are no longer on sale.

I ordered in one store in Moscow, orange, after 14 I should arrive.

Now we have a Westwing promotion for ferminators. You can also use a discount of 500 rubles. In another topic prompted.

And where did you see the old version with 2 banks?
Now we have a Westwing promotion for ferminators. You can also use a discount of 500 rubles.

There is an old version with two banks and there are new models.

I've already seen it. It's just that when I was looking six months ago, there was only 1 option.