Fermenter Oursson FE0205D / GA

Girls Muscovites, who will be on business in the area of ​​Khodynskoye field, in Auchan in the shopping center "Avia-Park" there are many boxes with fermenters, green, the price is 2350 rubles.

Girls, I know how to do it, I tell you.

1. Usually I buy Vivo yogurt (contains Bulgarian bacillus, acidophilus bacillus and lactic acid streptococcus) or Vivo acidolact (contains acidophilus bacillus and lactic acid streptococcus). I ferment everything with them: sour cream - based on cream, yogurt - based on milk, kefir - also in milk, but I take almost 2 liters of it. for one bottle. They also have a ferment special for kefir.

2. I used to ferment yoghurt in a Tefalevka yoghurt maker in 125 g cups. She left 1 glass and fermented the next batch with it, and so on 2-4 times. Apparently, a lot depends on milk, too, I noticed that when I make it on milk with a short shelf life (it is necessary to boil it first), then one bottle is enough for 4-5 re-ferments calmly. And when on ultra-pasteurized - then already for 3 batches of yoghurt turned out to be watery.

3. Now I do this: with the above-mentioned sourdoughs, sour cream. And then I ferment yogurt with this sour cream. I will describe the scheme in detail.
For example, today I put 1 liter of sour cream on the night. Tomorrow I took 2 tbsp. l. sour cream and fermented 1 liter of milk with them (the rest of the sour cream in the cold), received 1 liter after 6-7 hours. yogurt. We usually eat it in a maximum of 2 days. We also eat sour cream this time. As the yogurt is over, I again take 2 tbsp. l. sour cream and sour cream 1 liter. milk. Usually by the third day (and sometimes by the second, if, for example, I cooked salads / borsch), sour cream ends. And I take 2 tbsp. l. this sour cream (the leftovers, the main thing, do not forget and have time to save them) and sour cream, after 8 hours fresh sour cream - it is also a sourdough for yogurt. And further in a circle. As a result, from one bottle I get at least 2 (and sometimes 3, if the cream was homemade) l. sour cream and not less 5-6 liters of yogurt.

This is probably the first page you need. Who is our moderator here?

Karoch, I made yogurt (I promised to report to Olka Rade DeMeSe). Used milk 1.5% White City and Vivo yoghurt starter. Milk at room temperature gurgled into a jar, sourdough in the same place, stirred with a silicone whisk (the shob did not rattle) and put it in Orsyusha. After four hours, the consistency of the yoghurt was like liquid cream. I put it on for another hour. So, five hours - in my opinion, just right. The consistency is like that of thick kefir, whey is not yet visible. I put it in the refrigerator. After 3 hours I will unsubscribe what I did there. In theory, it is still fermented and thickened there.
Yes, I almost forgot, the temperature of the yogurt after 5 o'clock is 39C, and all over the jar - both in the heart and at the walls. But at the very bottom - 40C.
More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=393444.640

Lenusya, thank you very much! I'll try to reduce the time!
For those who are interested! I measured the temperature of the yoghurt after 7 hours of cooking inside the product, both thermometers showed 48 degrees! That's a lot for live bacteria.
The yogurt itself turned out to be very tasty, dense! I just fermented with sour cream 20%: two tablespoons on horseback per liter of 3.5% milk.
Today I will try to set a smaller time in another device, in a green one!

[Ekaterina2]

: mail1: Can I write here.
There is such an online pharmacy. We often buy there, although the assortment is not large. And there yesterday I bought sourdough

🔗

It is a pity that in Khanty-Mansiysk there is no sale for Ekaterina2, but in other cities he can eat, maybe someone will come in handy. Yesterday I also applied a 3% discount, but in other cities it can be even cheaper, we have transport costs included in the price.In the city I saw 4 vials of vivo, it also comes out much more expensive than this one.

For those who are interested! I measured the temperature of the yogurt

I am interested and I will definitely put sour milk first, I don’t know yet what, what will "lie", then the traditional kvass for my husband, and then wine can be.

And I will measure the temperature on everything, but how can I do without it?

It is only necessary that the time be the same, otherwise an incorrect comparison will turn out! I need to find out if I got married? I would be grateful for the results!

I measured the temperature of the yoghurt after 7 hours of cooking inside the product, both thermometers showed 48 degrees! That's a lot for live bacteria.

48 is, of course, a lot. Ozone promised to deliver me from Monday to Wednesday. I'm waiting. Let's measure. Control time for comparison - 7 hours

[Aygul]

Aygul, and a liter?

[Aygul]

Aygul, and a liter?

Well, yes, when was half a liter enough? _{for yoghurt}
And I measured it with two thermometers ... which ones?

[Aygul]

Aygul, there are just two cans - one liter and two! I have Teskomovsky from ham and some imported ones up to 300 degrees.

Hello everyone. Yesterday I barely crawled to the computer, I read you and sleep. In the morning they sent me an SMS from ozone that my bear cub was waiting for me at the point of issue of orders. In the afternoon I will go and pick it up

both thermometers showed 48 degrees!

Oh, Olya is bad. We must also try it on. I only have a thermometer from a ham maker. I measured it for the first time when I made yogurt, I just put it in the device, next to the jar (I'm afraid to climb into the jar, as if I didn't need to drag the bacteria in), it showed 40 °. But I put it on and removed it after 15 minutes, but I probably had to leave it for the whole cycle and watch the temperature.
I also got the sourdough yogurt faster, after 5 hours it was ready, I held it for another 30 minutes and pulled it out. Prepared from 1.5 liters of milk 3.5%. Some sort of sourish turned out, it was tastier at the store's activity, much ...
I put sour cream at night, for 6 hours. Cream 11% 0.5 l + 20% 0.2 l, fermented yogurt with sourdough, under the jar a terry napkin in 4 layers. It turned out like a store-bought 25% sour cream, tasty, but with the same sourness as yogurt.
I also like cream fermented with store sour cream more

I am reporting: Yoghurt on Evitalia sourdough culture for 1 liter of milk, fermented in 10 hours.
I'll taste it in the evening.

Girls, and I will report on the temperature. Yesterday I put yogurt at 8 pm, measured the temperature at 10 (38 degrees), 12 (36 degrees and kept it for almost 20 minutes, the temperature walked by 1 degree) and at 4 am (35 degrees). She took it out, put it in the refrigerator, now we had breakfast. Vkuuuusno

[Irin]

Irin, did you measure the temperature in the bowl or the temperature of the yogurt?

Yogurt temperature

I made 1 liter of milk + a bottle of drinking activity for 9 hours (put it at night). Tasty with moderate sourness, my husband liked it more than sourdough.

I also really like yoghurt with thermostatic acidophilus, which is sold in glass jars

Here's a sour cream turned out.

in an hour.

Here's a sour cream turned out.

Cool! Ira, what do you put in the fermenter in small jars?

Ir she and what do you put in the fermenter in small jars?

I put yogurt, in 250 ml jars, in each jar I put a teaspoon with a slide of yogurt, which I made yesterday. It's more convenient for me to go to work, take it with me.

I bought the jars in Auchan, they are removed only this way, two on top of each other and one sideways. (In the cartoon 6 pieces stand in two rows)
I pulled all the small cans on the table yesterday and tried on this and that
I want to put 3-4 long jars of 300 ml each, but I haven't found such jars yet, there is only one. I will look in stores, baby food or something else, buy it and I will have the right size cans. I would like with covers that are on sale.

[vernisag]

vernisag, great!
I have the jars, the wine will be made and I will try. Indeed, one is not enough, but there is nowhere to put ...yes I think my husband will make round eyes ...

I want to put 3-4 long jars of 300 ml each, but I haven't found such jars yet.

Irish, will these fit?


220 g 55 × 55 × 115 mm (L × W × H) These, I think, will stand three


550 g 75 × 75 × 185 mm (L × W × H) - and these two, but the useful volume is already 1100 g.

Irish, will these fit?

Yeah, they will do. I like the apricot, the lids there seem to be standard, they are on sale, if that is, the displacement is small ... I have cans of tomato paste "tomato" 250ml, three stand up
I'll look in the store, thanks Irish

the wine will be made and will taste.

But first I'll make some milk and put wine

[vernisag]

vernisag, olives are usually sold in tall and thin jars

[vernisag]

vernisag, and my kefir fungus plows all year round, they are already so used to it
Therefore, milk is our everything !!!!

[Irina]

Irina, and also in such jars, jam is sold in the store ,, all for 45 ,,

Girls, and I will report on the temperature. Yesterday I put yogurt at 8 pm, measured the temperature at 10 (38 degrees), 12 (36 degrees and kept it for almost 20 minutes, the temperature walked by 1 degree) and at 4 am (35 degrees). She took it out, put it in the refrigerator, now we had breakfast. Vkuuuusno

Well, that's another matter! I won't be able to check it until Monday, my husband pulled out the yogurt and forgot to measure it.

in an hour.

It's a good temperature! Normal, I think!
But what is inside the product? I doused the thermometer with boiling water and then wiped it with alcohol, cooled to room temperature and measured at the exit. Probably, you will have to put something on the bottom, like a metal lattice ...

Probably, you will have to put something on the bottom, like a metal grate ...

I have a napkin at the bottom in 4 layers. You can cut out the cardboard and put it on the bottom.
I won't try to measure the jars, I don't want to, everything is sterile there, I boiled the lids, I sterilized the jars for a couple, I won't.

I have a napkin at the bottom in 4 layers. You can cut out the cardboard and put it on the bottom.
I won't try to measure the jars, I don't want to, everything is sterile there, I boiled the lids, I sterilized the jars for a couple, I won't.

And it is so clear that one of mine is overheating, the second has not yet been tested. Isn't it scary that the napkin is lying? Maybe something non-flammable?
And now I just pour boiling water into the jar, close the lid and leave for 10 minutes, it warms up well. Or in the micro.

Girls, you can probably put something made of silicone, which we put under the hot, so that we probably have the right temperature: girl_cleanglasses: pa.

Maybe something non-flammable?

And what could catch fire there?

And what could catch fire there?

Well, if the device is in good working order, then nothing, but for safety reasons, I think it is impossible. I'll pick up something non-combustible. Because you have to leave one included. I'm going to ask Lina, she seems to be putting something in her yogurt maker.

Lana, I persuaded I will go and change the silicone, I will shred it into circles

I'll go and read the silicone, I'll shred it into circles

In!! Exactly! And I didn't think of something!

I can't think at all after visiting a dental surgeon yesterday

I have such small substrates under the hot.

and my kefir fungus plows all year round, already so used to it
Therefore, milk is our everything !!!!

I've probably been doing it for about 7 years all year round (except for vacations)

I have a napkin at the bottom in 4 layers. You can cut out the cardboard and put it on the bottom.
I won't try to measure the jars, I don't want to, everything is sterile there, I boiled the lids, I sterilized the jars for a couple, I won't.

Or maybe check another mode, which is for Kvass. If 30-35 degrees is declared and it also overheats a bit, will it just be normal?

And I finally don’t put anything. I noticed for a long time that if you do everything as written in the instructions for the Vivo ferment, it always turns out with sourness.I can't stand it, so I only use milk at room temperature, so it won't have time to overheat - this time, and secondly, if the milk still needs to be heated, then I significantly reduce the cooking time. And then there is no sourness, no whey.

I also use milk at room temperature.

Mlyn, do you need to adapt to this device? I was hoping it would be easier, like put it on, pressed the button and that's it.
I made sour cream in the staff twice. I did everything the same. Only the first time I put the jars on silicium. mat. And the second time right into the bowl. So without a mat the sour cream overheated, curdled a little and the whey appeared.

Hmm, I don’t put anything at all, I don’t measure and I don’t keep track of time. Even if you missed the end of the process, everything still turns out perfectly.

Really, this device is different for everyone, it seems that this was observed with Shteba ...

[Kara]

Kara, and sour cream just put the first program and that's it?

[vernisag]

vernisag, and on what program do you make kefir in a slow cooker? What about yogurt? I would also do it in a multicooker ...

[Kara]

Kara, and sour cream just put the first program and that's it?

Exactly!

Here is the result

And they said - Teskoma ham is not a very necessary thing))))) And there is a thermometer, what a necessary thing was! "Baseball in Russia did not survive, but baseball bataaaaaa" (c)

Or maybe check another mode, which is for Kvass. If 30-35 degrees is declared and it also overheats a bit, will it just be normal?

Good idea - I'll test it!

[Irina]

Okay, I'll make the wine, I'll try it, I'll just put it on, and I won't measure and put anything on!
Irina, and what do you ferment sour cream with? Not at all and what kind of cream?