delissima07
No, I did not order in this store, I am at Technopoint, they are no longer available
Fotina
Are the lids on the fermenter cups tight? Can you take a jar with you on the road, or is it risky?
I can not decide whether to take one can or portions. Both do not offer))
Katko
Oursson FE0205D / GA green in DNS-SHOP is now available at a price of 2999r
I will read Temka from the beginning ...
In principle, there is a moulinex yogurt maker with jars ... but the displacement is not enough for me., I will think whether I need to or not ... whether I read overheats ...
Marfusha81
On mamsi again a promotion for oursson products.
Katko
I now also have Orson

thanks to Yulia



the purchase was spontaneous ... I dug Lukchin's sourdoughs in the freezer .. probably spent a year as too much
put a liter of homemade milk .. it was probably a bit fat, it didn't ferment ...
I bought milk in composition from whole and skim, there is such a dairy in Chaplygin, there is good milk, excellent yogurt, sat perfectly, tasty, delicate non-acidic, thick
Fermenter Oursson FE0205D / GA
Alycha
Girls, after an unsuccessful order of the proponent - I waited 2 months and returned to the sender to look for a new one for the order - I found such a miracle Yudo 79.NK8y32 "target =" _ blank "rel =" nofollow noopener "> -1px;"> 79.NK8y32
I understand that this is a prosumer and a fermenter in one person. What do you say, is this fancy miracle worth taking? The difference is somewhere in the 35 $ between a simple beggar and this plane. There is a yoghurt maker and a cartoon too, but I read about wine and kvass in a fermenter and thought - maybe this is also nadot in additives.
julia_bb
Quote: katko
excellent yoghurt, sat perfectly, tasty, delicate non-acidic, thick
Katerina, great yogurt turned out))
Katko
Yulia, he's gone ...
there is also the sourdough Bioryazhenka, it is necessary to grind the milk in a slow lye ... and I also want to try sour cream ...
and you need to order sourdough ...
Viky_sik
Girls, good evening! Can you please tell me where you order the starter cultures from Orsik? On the official site? And tell me who used the rennet ferment “Soft Cheese” (3 forms, 3 sticks + recipes), how do you like the result? Unfortunately, there is no way to read the whole topic, but I want to buy starter cultures and taste soft cheese.
Katko
Victoria, Orsik sourdoughs seemed to be on the off-site ... I was only interested in them ... but I didn't buy it, I took Italian from the girl alone, she bought a lot at once and then shared ...

put sour cream, 10% cream and 20% sour cream as a starter until the morning
Wildebeest
I bought Orsik starters in Auchan.
julia_bb
Quote: katko
Julia, he's gone ...
It's good that it flies away quickly) In the family, except me, no one likes yogurt, and now I sat down on a kefir mushroom ...
Katko
Sveta, Ashans are all different, in ours there is nothing traveling (
I rarely go there like that ..
thanks, I will take a look


Added Wednesday 28 Dec 2016 10:07 AM

julia_bb, yeah, tastes match when it's great
pawllena
We have three yogurt lovers - me and two cats. We don't have enough one-liter jar for a day, I make it in a big one, but I bought very good starter cultures here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=449047.0
Katko
Lenawhat good cats))
I also looked at this joint venture ... until a similar one was muddied on our local website of the joint venture
it would be necessary to compare the prices and calculate everything taking into account the postage
pawllena
katko, Katerina, there the girls wrote in the reviews that Italian sourdoughs taste better than Oursson sourdoughs. I myself have not tried Oursson starter cultures, but I really liked the “Zakvaskin”. Especially Greek yogurt.
Katko
pawllenaI tried Genesis Bulgarian, Italian Good Food, Lactoferm
I especially liked the Italian ones, then Genesis, Lactoferm somehow the result is unstable, but they are all very tasty
RepeShock
Quote: pawllena
Italian starters taste better than Oursson starters.

And I like Orsik best of all. And in consistency.
From the Italian I never got the taste and look I needed.

By the way, Orson's website recently had good discounts for sourdough, I don't know now.
Marfusha81
Orson discounts on mamsi again.
Katko
great sour cream came out
thanks everyone for the recommendations on proportions
Fermenter Oursson FE0205D / GAFermenter Oursson FE0205D / GA
Katko
yogurt Slim
warmed milk up to 36 degrees and for 8 hours
Fermenter Oursson FE0205D / GA
Wildebeest
Quote: Alycha
What do you say, is this fancy miracle worth taking?
Ella, it's up to you, of course. Imagine this moment: the germination process is going on throughout, and you urgently need yogurt.



Added Friday 03 Feb 2017 01:14 PM

Quote: katko
warmed milk up to 36 degrees and for 8 hours

Did I miss something? I add sourdough to milk at room temperature and to a yogurt maker for 6-8 hours.
Katko
Wildebeest, I have laleko milk not at room temperature
and old leavens, in the freezer for more than 2 years
if in cold milk, then yogurt does not "sit down" in 6-7 hours


Added Friday 03 Feb 2017 03:26 PM

perhaps this is also a feature of these starter cultures, they need 8 hours
shurpanita
There will be a booze soon 8) The cherry was frozen, but while they were taking it, they began to ferment. I put it into action! Orsusha tried! In three passes. While the first batch was standing, the rest of the berries lived on the cold balcony. Even without raisins it fermented!
Fermenter Oursson FE0205D / GA
Katko
Marina, did you make the liqueur?
shurpanita
Katerina, cherry wine!
Anna Ermolaeva
Can you please tell me if it is possible to make cottage cheese in the fermenter? In a yogurt maker, I made yogurt, yogurt, varenets, I have not tried cottage cheese. Now my husband gave a fermenter, I want to master it
vernisag
Anna, for cottage cheese, the temperature needs to be slightly higher, 70-80 degrees
Anna Ermolaeva
Is the temperature in the fermenter lower? It seems that the book says what is possible. How can you do it then? Our whole family is sitting on cottage cheese
RepeShock
Quote: Anna Ermolaeva
How can you do it then?

You are on the culinary forum, see the recipes here.
vernisag
Anna, do you have a slow cooker? In a multicooker heated, it is done quickly and easily
Csscandle
hurray hurray, and now I have such a nyasha!
The husband did not let me start with yogurt, we are preparing a yogurt, where to get patience)
Olga3107
First experience in a new yogurt maker. Fermenter Oursson FE0205D / GA (sorry, didn’t find how to rotate the picture)
Katko
Olga3107, the original result)
Whom did you ferment?
Olga3107
katko, I took the sourdough vivo for a sample.
Katko
understandably
and I have now stocked up with Italian sourdoughs here at HP
they are decently cheaper vivo
Olga3107
katko, well, I ordered several types of their sourdough at Orson's office. She seems to be praised. And it costs half the price of vivo. I'm waiting for the package.
Csscandle
And I bought ours in Ashan, when I saw them there, I could not believe my eyes, I really like them!
Olga3107
I received a package with leaven from Orsik. The second liter of milk is already spoiling. It does not ferment and that's it.
Belka13
Olgawhat kind of milk do you take? How much are you holding?
Olga3107
Belka13, I always take the same milk for several years. And usually yoghurt was ready in 6 hours. And then, 15 hours later, the same milk was in the yogurt maker. True, I then turned it off and left everything on the table until morning. In the morning I found a certain thickened substance like drinking yogurt. But that passed a day. And perhaps the milk has just turned sour by itself.
Csscandle
I have exactly 6 hours fermenting until thick, I just did it yesterday. A sachet per liter of UHT 2.5%.
Belka13
Olga3107, and my Oursson is the only sourdough that produces everything and always, regardless of milk and the type of yogurt maker (electric or thermos yoghurt maker). It's a shame, of course. But I still sin on milk. It differs depending on the season and the feed of the cows.
Olga3107
Csscandle, so I do the same
Wildebeest
I never had problems with Orsik's leavens. Maybe the fermenter itself is moping?
Olga3107
Wildebeest, no. Before that, vivo cooked perfectly three times.
Wildebeest
Olga3107, the conclusion suggests itself that leavens are moping. It's a shame.
Sedne
Olga, try to remove the yoghurt maker in another place, when I just bought my first yoghurt maker and dry starter cultures of various kinds, I was so worried, only fermented vivo, the rest remained milk, and lactin and good food and everything, only vivo was obtained, I could not understand how so, I bought lactin in 2 different stores, then the milk did not change, there was no result, and then I tried to ferment in a multicooker and it turned out great, I realized something was wrong with the yogurt maker, and I don’t remember what magic images I thought of to rearrange it and everything came out super.
RepeShock

Light, it should not be placed close to the wall or between anything, you need to stand freely for good ventilation.

And yet, the quality of milk is important. It cannot always be the same, even from the same manufacturer.

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