Fermenter Oursson FE0205D / GA

[Biryusa]

Biryusa, Ol, what is "blueberry"?

This is a yogurt maker

I like that the warmth in it comes from the walls, and not from the bottom. And since a liter jar in it is not tight, and with a gap of 1-1.5 cm, there is no overheating. I'm sorry for the flood

Both me and I received a text message

And they just called me, in half an hour they will deliver home by EMC mail

This is a yogurt maker

I like that the warmth in it comes from the walls, and not from the bottom. And since the liter jar in it is not tight, and with a gap of 1-1.5 cm, there is no overheating.

But this "blueberry" was shown to us in vain right now, we will start wanting it and go looking for it in the shops

But this "blueberry" was shown to us in vain right now, we will start wanting it and go looking for it in the shops

Yyy ..._ already want the second unit. Olya, did you buy it?

Olya, did you buy it?

In our Novy Gorodok, in a local shop, in the fall. As much as 600 rubles
She has analogues - Travola and Smile (generally an exact copy, even in color). Look at Ozone in Yogurt Makers.

Girls, I give a link
🔗
Dairy kitchen Smile (the same Chernichka). I am satisfied, and therefore did not really fall for Orsonchik. (But bookmarked on Ozone)

What do you dislike about the ozone emoticon? Quite a proven yogurt maker, in which a glass liter jar is perfectly placed.

🔗

Svetlana62

Hello! I grabbed the last redhead in the CSN)) I finished making yoghurt with Genesis sourdough. Measurements t next
in the bank m / at the walls
1 h 30 40
2h 35 45
3h - 41
4h 37 42
5h - 45
6h 41.6 44
7h 43.9 42

It was a pity to open the jar every hour, but at the end it is clear that the mass is homogeneous, thick, not a gram of whey. Measurements were made by Teskom's thermometer and el. Gefu. It seems to me that I am satisfied. The only thing was that the juicer was not needed for 8 years. last year I gave it to a friend .... now in search))))

The only thing was that the juicer was not needed for 8 years. last year I gave it to a friend .... now in search

A similar situation. I don't know which one to take - a screw or a centrifuge. It seems that the Philips new praise

Oh, me too! I got such sour cream today, I almost fell!
In taste and consistency, it is a real kaymak, which I have not eaten for 20 years since I left Tashkent. In it, damn it, not only the spoon is standing, but the knife does not fall.

it is exactly like kaymak in consistency.
Eh, soon I'll go to the village with the children, and there is a real kaymak, and like a thick layer I will smear on bread ...

I'm so happy !!! My orange arrived!
So beautiful and neat all over, with glass jars, with lids

Tanya, congratulations !!!!

A similar situation. I don't know which one to take - a screw or a centrifuge. It seems that the Philips new praise

while I look closely at the augers. What do you think? Which one is more suitable?

I take milk 2.5 fat. How many times do you need to stir, shake in 4 hours?

Not at all. Stir before use))).

The density of yoghurt does not depend on the fat content of milk.

Depends. The density of the yoghurt will vary. On the same leaven. I have been making large quantities of yoghurts / sour cream / fermented baked milk / varenets / kefir for a decent amount of years. It is not for nothing that the technologies for the production of low-fat dairy products use a variety of techniques to thicken the product.

But in general, it's true ... you need to have a couple of such pots

Depends.

I already wrote what and how.
It’s like that for you, for others it’s different.

I already wrote what and how.
It’s like that for you, for others it’s different.

I answer as I read it))).

I don’t know how and with whom from others, but I read it from technologists - it depends. And I can see it myself. I will not impose my point of view ...

[RepeShock]

RepeShock, Scarecrow, girls - opinion - opinion, and technology needs to be taken into account. It is not in vain that guests for cooking products were developed earlier - both dairy and baked goods, and everything else. There, the consistency of the product was taken into account. All right. Good luck to everyone in the preparation of the goodies.

Depends. The density of the yoghurt will vary.

Natasha speaks correctly.
Milk with different fat content has different structure and viscosity. Skimmed milk is very thin, watery, and can be bluish in color. Fat milk is relatively thick, due to the presence of animal fat in milk, even if in small quantities. And as you know, sauces thicken with butter. And if you also ferment milk with ready-made sour cream, yogurt, yogurt, then this also makes the milk thicker. If you look closely, you can see all these nuances.

The density of yogurt-kefir-yoghurt depends on the fat content (thickness) of the milk, and the type of starter culture - they all work in different ways.

This is only for Danone and others like him, the thickest yogurt is obtained, since yogurt is prepared from powdered milk with various stabilizer additives - and this is no secret for a long time I watched the process of making yogurt at the Danone factory myself, there was a transfer and Danone technologists say and show this frankly, without hiding the process

I also don’t understand what to argue about if everyone talks about their experience.
I specifically bought milk 6%, I thought that the yogurt would turn out thicker, in the end, absolutely nothing changed.

[Biryusa]

Biryusa, Ol, and I have the same yogurt maker, only yellow and called "Travola", and I gave pink ones to my daughter and niece. I struggle with myself, I say that I don’t need to buy Oursonchik, but most likely I’ll give up. Only this is where to hide from my husband’s eyes

[Travola]

I have the same yogurt maker, only yellow and called "Travola",

Anya, I went to Ozone, looked at these yogurt makers carefully - there are two of them.
The dimensions are good, the timer is only for 12 hours, and there are no temperature programs for various products (kvass, wine, etc.)

[Ivanovna5]

Only this is where to hide from husbands eyes

Ivanovna5, Anh, you know, but this fermenter is perhaps the only purchase that I immediately legalized. As I told my husband that you can make wine in it, he asked me every evening: "Well, what? Didn't they bring a moonshine still?" Now if you like, you don't like, but you have to put the wine

Hello everyone! I am reporting late, mind you rolling pin do not hit with slippers

Mom flew to me from the Far East, every day we arrange excursions for her, in the evening she already has no strength to write

On Saturday we went to the airport to meet my mother and took my bear cub on the way. At first there was no time for him at home (you know) In the evening, they unpacked it all the same, he turned out to be such a cute Malepusenky (I thought he was a little bigger), the color is so beautiful Immediately put the yogurt in a 2-liter jar: 1 liter of 6% milk + 1 liter 3.2% + vivo yoghurt starter culture. I put it at 7 o'clock. In the morning I slipped when the bear cub turned off (stood for about 1.5 hours after turning off). I took out a jar, the yogurt was thick, there was no whey at all. After standing in the refrigerator, it became even thicker. It tasted not sour, in general we liked it. In the afternoon I put kefir from 3.2% milk + vivo kefir starter culture. I put it at 8 o'clock, stopped after the end of the program at 4 o'clock. After a night in the refrigerator, awesome kefir, only thick for us, I will try to make it from 2.5% milk in the morning. My husband really liked the kefir, before that I did it in the cartoon, I did not appreciate it, said the store one is tastier, but from the bear cub 5+ So Orsusha only makes me happy, it’s a pity that tomorrow we fly to the Far East and his tests are postponed for a month

so do not lose me, I will read you as much as possible (there is no Internet)

[Admin]

and there are no temperature programs for various products (kvass, wine, etc.)

Admin, Tanya, that's why I want Oursonchik, we often don't have enough warm sun for a normal fermentation process, but we love kvass, and it's interesting to try some unusual wine.

Biryusa, Olya, this will not work for me, he does not drink wine, give him whiskey or brandy. And for this, a fermenter is not suitable, but in reality you need to buy a moonshine still.

Girls, if I put 150 grams of my yogurt in 20% cream, will I get sour cream? The yogurt turned out to be very thick, but not sour I did not find a sourdough ferment, so I break my head with something to ferment

[musi]

musi,

It will work out.

[Scarecrow]

Scarecrow, Natus, thank you

Girls, they brought me a fermenter yesterday, but I'm afraid of it and I don't know how to approach it and how to take it: well, such thin cans, so thin ... Just like glass by a kerosene lamp. How to wash them? And most importantly, how to sterilize? Boiling water? In the microwave? Not cracked?

And they brought me already on Friday while I was traveling by train to the dacha, my mother-in-law received 2 pieces for herself and me. And then he asks are they electric? and she and you do yogurt as you wake up.

They brought meiiiiiii
And starter cultures, everything is in the refrigerator, thanks to the Orsunyats! I never found it in my Chelyabinsk.
I haven't opened the box yet, they brought it to work.

[Tanyulya]

And starter cultures, everything is in the refrigerator, thanks to the Orsunyats!

Tanyulya, orsunovskie leavens? Are they already on sale?

[Tanyulya]

Tanyulya, Congratulations! Did you order from Orson? I watched they have this bear cub in Chelyabinsk. I asked them if there was a delivery to Kazakhstan, DPD delivers to us, they told me that it was not possible ... And this is the nearest point from us. And still not on Ozone.
What color did you come?

Yogurt tastes better than Shtebe. And what pancakes on whey, a fairy tale! She made sour cream from 10% Prostokvashino cream, fermented with 15% Rostagroexport sour cream, 5 hours and in the refrigerator. Sour cream can be cut with a knife. I also threw the yogurt on a sieve in a linen napkin, put the load in the refrigerator. Delicious curd without cooking. Today I will go to Moscow for 4 days from the dacha, well, and how to live without Orsyusha, I will take it with me until there is another.

Girls, thanks. I do not know the color did not open.
Orsson's leavens, I don't know if they are on sale, the company sent me.
I'll cook something tonight !!!!

I do not know the color did not open.

The box is marked with a barcode label
FE0205D / GA - Green Apple
FE0205D / OR - Orange

Florichka, Irina, how much milk and sour cream did you take (as a leaven).

Oh, girls, you are contagious, and you seduced me ... Can you only put a product for cooking there in jars? And if I want the dough to fit, then I need it in a jar, right?
One of these days, I hope, I will acquire this miracle, if they do not disassemble it.

Then I have an apple.

SoooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaNhh, just don’t shoot a video, frets. I persuade that I do not need oooo.

And can you only put a product for cooking in jars? And if I want the dough to fit, then I need it in a jar, right?

The bottom of the appliance is round, so the dough can be put in a plastic bag, bowl - the temperature allows. If the dough is liquid, pancake, then of course you need to put it in the jar. To prevent the device from being washed from the test

[Olya_]

Olya_, yeah ... I don't need it either ...

SoooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaNhh, just don’t shoot a video, fret I’m already fighting with myself, fighting. I persuade that I do not need oooo.

Olechkaaaaaa, I will definitely take it off !!!!!

Harm, I don’t get tired after kin. Now only hope that Ozone will not soon appear

Tanyulya, your presentation film will already be a test shot! I didn’t get into the topic for a long time, I tried to persuade myself that I don’t need anything else, I don’t need anything, I don’t need anything ...
Now I read and begin to mature slowly, do I really need this too?

[Olya_]

Olya_, yeah ... I don't need it either ...

Aha! It's just not nada, not nada ...
But now we'll figure it out in our toys, poke around ... and how we will begin to exhibit "masterpieces" with separate recipes ... I already regretted not buying the second one right away. In one, for example, to cook yogurt for every day, it cooks quickly - and in the second, what ripens longer: kvass, fruit drinks, etc. And then sitting for three days without yogurt, while the kvass-beer ripens is not a thrill

Exactly. Those who have one already dream of the second, and some ... we will not point the finger, they repeat that they do not need, do not. Think about it, then it will be too late. As with the Princess. We need to listen to our older and experienced comrades.

aha, Tan, I have wine for the third day and the same amount of train: (at

[Admin]

Admin, Tanya, thanks. It is bread dough or pies that interest me, and I make pancakes or pancakes without yeast, I like it more.

[Venera007]

Venera007, and in HP the dough? I just need, not to say what secured, but I have Nada! Especially after Karino-Irina's wine of lepisin's .. But! I waited steadily for Ozone ... Probably steadfastly ... Probably I will wait ...

I waited steadily for Ozone ... Probably steadfastly ... Probably I will wait ...

Yeah, especially when they cut through the forum from where the wind (excitement) is blowing, and start raising prices for a new batch

aha, Tan, I have wine for the third day and the same amount of train: (at

Gulya, at night I put the yogurt for a test, according to the recipe from the Orson's Recipe Book, now I put the yogurt on a kefir mushroom - I'll see what happens and stock up on yogurt for three days. And during this time I will put another interesting thing for three days



fresh whole milk - 800 ml.
curdled milk from the previous batch - 200 ml.
I liked the result, thick curdled milk, as we love, to take with a spoon

Such a moment: for the first time I put curdled milk, at night at 8 o'clock, as in the Book of Recipes. But early in the morning I checked, the whey began to separate a little at the top, which means there is a lot of this time - in fact, the yogurt was being prepared for about 5.5 hours, and I managed to turn off the device on time.
For myself, I concluded that yogurt needs to be cooked under supervision, check readiness and turn it off in time.
Now I put another portion of yogurt - I will keep track of the readiness time