Fermenter Oursson FE0205D / GA

"Baseball in Russia did not survive, but baseball bataaaaaa" (

Exactly! And with a bat and a thermometer!

[Kokoschka]

Kokoschka, my device is clearly overheating, but I want to eat "live" yogurt and sour cream, that's why I bought it, so I will look for a way out. I wrote for those who value not only taste, but also usefulness. The taste and I am excellent!

[Rada-dms]

Rada-dms, can change? I can't say anything about mine, I've started orange wine

Radochka, where did you buy it?

[Kokoschka]

Kokoschka, I'll test it, maybe I'll change it! In some Internet store, they have nothing to do with it, I think ...

[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 ...

On the program yogurt

my device is clearly overheating,

Three hours later, I also had a jar of yogurt in jars, it floats in the whey ...

Irish, did you do the first program?

[Thanks to everyone who has tested and shared.]

We tried the yoghurt and it turned out great!
Thick (milk 2.5%), not sour, better than in CF. Mom said, as in Turkey, whoever ate their real yogurt there would understand.
I don't put anything in and I'm not going to, the quality suits, the size of the jars too.
Thanks to everyone who has tested and shared.



Actually, the quality of the yoghurt was decisive when buying. We don't need wine-kvass, well, if we just indulge, try it, but a good sour milk is always needed. Of course, you can do it in MV, but here I liked the quality better.
Appliance hard 5.

You can buy a square in our North Butovo shopping center

I went specifically for the wort. And they told me that they didn’t bring it from birth and are not going to. They only have Kvass mixes, those with malt. Well, I bought a couple, it was not in vain that I went. I'll try ...

three hours later, the yoghurt in the jars was off, it floats in the whey ...

Their banks are attached there. This means that the temperature regime is designed for their use.
They do not touch the side walls, which, perhapsheat up more.
Here, the representative or in the instructions says that it is calculated so that the temperature reaches the declared temperature in the middle of the product jar, this is not just done.

In my opinion, there is no need to reinvent the wheel, but to use native banks.
That's how I think.

In my own bank, 2 times, it was the same.
On the 1st program of course Irish.

[Elena Our]

Here, the representative or in the instructions says that it is calculated so that the temperature reaches the declared temperature in the middle of the product jar, this is not just done.

Irina, I tend to agree with you! If we recall the laws of physics, then the temperature of the air vacuum is the lower, the greater the distance from the heat source.

Elena Our, could you explain the technological aspects to us, please

I had a temperature of 55 ° in the middle of the cycle, 42 ° at the end.

On the wine now, at the bottom of the device 28 ° C, two hours have passed from switching on.

Appliance hard 5.

Of course, even 5+, provided that it is tasty and not boiled, like me, when the exit is 48 degrees, and the bottom of the can can even be called hot.
But I have one more, green one, tomorrow I will measure it! In no case am I a device, on the contrary, even one like mine, I will find how to use it.

I had a temperature of 55 ° in the middle of the cycle, 42 ° at the end.

Oh wow Irish, 55 - this is something completely overkill. Is this the temperature inside the food or where?

I had a temperature of 55 ° in the middle of the cycle, 42 ° at the end.

Outside the cans?

Inside the instrument

Inside the instrument

Maybe this is normal when inside, the main thing is not to overheat our beneficial bacteria in the product itself.

Although bacteria will not die at 55 degrees (here HERE wrote about it), but still strange. Irish, but still measure the temperature inside the yogurt. About 30 minutes ago, I rearranged the finished product in the refrigerator, before removing it from the fermenter, opened the lid and measured the temperature of the yogurt - it was 41.3 degrees.

In the middle of the cycle, my temperature was 55 °

55 * - it should be sooo hot to the touch. Girls, and you do not admit the thought that these Tescom's thermometers are simply lying?

[Biryusa]

Biryusa, I measured with two, and I was alarmed that the jar was very hot.

55 * - it should be sooo hot to the touch.

So this is inside the temperature device, in yogurt, as I understand it, Irina did not measure the temperature.

Now, for comparison, I'll put it in green. I'll write the result at night.
And, by the way, with the introduction of sourdough or sour cream for fermentation, the result turned out better when the milk was 37 degrees, and not at room temperature.

You won't be able to measure in yogurt, so 165 hours

So this is inside the temperature device, in yogurt, as I understand it, Irina did not measure the temperature.

Yes exactly!

You won't be able to measure in yogurt, so 165 hours

What did you put?

Maybe it's okay when inside

Maybe it's okay, of course, the temperature of the bottom of the device must be higher so that it reaches at least 40 ° in the bank, that's all clear ...
But, three times I made yogurt already and all three were overheated ...

Ir, did you do it in your own bank?

What did you put?

Wine, apple
I squeezed three kilos of apples, everything was not cleaned into the jar, I drank a little. I hope I won't wander too much, otherwise it will trample over the edge, the jar is almost full.

Ir, did you do it in your own bank?

Twice in native

Wine, apple
I squeezed three kilos of apples, everything was not cleaned into the jar, I drank a little. I hope I won't wander too much, otherwise it will trample over the edge, the jar is almost full.

Class! Write how it will turn out without sugar?

Class! Write how it will turn out without sugar?

Aha without sugar, apples are sweet.
I'll write ... in two weeks

and I'm at war with kvass Damn, how is the second such thing is not enough

Aha without sugar, apples are sweet.
I'll write ... in two weeks

Shouldn't wander too much. We are waiting for your feedback!

And I generally muddied such an interesting thing ... What happens, unsubscribe!

Girls, I put yogurt yesterday afternoon (the second time already), after 6 hours the jar was exactly hot, and since it is thin glass, the temperature of the yogurt is clearly higher than the set one by several degrees. I didn’t guess to measure it with a Teskom thermometer. The first time the can was just warm enough. So, apparently, it is already possible to draw some conclusions.

[Lydia]

Girls, I put the yogurt yesterday afternoon (the second time already), after 6 hours the jar was exactly hot,

Lydiaand the serum has separated?

I always had hot cans from multi.
But I don't do anything other than Evitalia.

[vernisag]

vernisag, yes, there was whey, but not very much - 4-5 tbsp. spoons.

In my opinion, the device must definitely maintain the required temperature. Otherwise, why are we buying it? And if the temperature does not correspond to the declared one, this is a marriage!

whey was, but not very much - 4-5 tbsp. spoons.

It seems to me that this is a bit too much. I make yogurt in "Chernichka" in a liter jar, so I have no whey at all. By the way, right now there is yogurt in it. I specially put the Teskom's thermometer there, between the walls and the jar, it shows a stable temperature of 40 *. I read your suffering and anxiously await my fermenter, I wonder which one will I get? It is a little encouraging that not everyone has overheating.

Maybe on the site then ask when more measurement results will accumulate, why is there a discrepancy with the declared temperature in fermenters?

between the walls and the jar, it shows a stable temperature of 40 *.

The first time I made yogurt, I also measured it and showed 40 °. Can a failure in the program occurred

[vernisag]

vernisag, I would understand that a failure if the fermenter worked for at least several months during daily operation, and taking almost 3000 rubles per jar, which heats up more and more every day of operation, is a mess. We'll have to do anti-advertising.

The girls also want everything to work as it should!
And maybe it also depends on milk and cream.?
I constantly ferment milk with kefir fungus not in a fermenter (I didn’t have one), and now I quickly beat off whey from Matveyev’s milk.
And from the milk from Izbenka, the clot is dense and does not beat off the whey.
Maybe t has nothing to do with it ???

And this is what I think - I don't need yogurt now, if tomorrow I just try it with water - it will be completely different ???

For the first time, I made 6% with milk and a sourdough from activism, and yesterday I also made Little House in the Village milk from milk, but almost 4% and a sourdough from new yogurt. Today the liquid was cut off less, but the jar was still very hot, so there was no benefit from this yogurt.

if I just try with water tomorrow - it will be completely different ???

Everything will be that!
In general, the topic "Yoghurt Maker" has long been thoroughly discussed.
You can do it according to my method as here.
The quality of the right yoghurt here

so there is no benefit from this yogurt.

Why is this such a conclusion if the yogurt is normal?

[Lilida]

Lilida, oh, I got something extra printed in thank you, in short, the first part is correct!