Yoghurt Oursson FE1502D / IV

The yogurt turned out. Cooling down in the refrigerator, now I'm going to try. In a fermenter in a liter jar I put kefir from Orsik. I thought of putting kefir late, so I'm not ready yet.

And here in Belarus there is no place to buy a yogurt maker with such beautiful jars: girl_cray1: I climbed the Internet yum: cray: even if you go to Russia to buy

A fermenter and a yogurt maker are two different aggregates ??? : girl-th: there is just fermentation in the Orsika yogurt maker: oops: fermenter for kefir? : oops: how to figure it out? I'm already almost skiing to go to the nearest Russia for Orsik: girl_haha: duck cab twice do not go)))) enlighten: girl_red: thanks to all who answered

Yes, they are two different devices!
- there is a yogurt maker
- there is a fermenter - there is a function of fermentation-kvass-wine
and in both devices you can prepare kefir-yogurt-curdled milk - it depends on the leaven, then we get

Fermenter Oursson FE0205D / GA

[Admin]

Admin, Thank you! : flowers: I've already read: girl_cleanglasses: the yogurt maker is urgently needed! going on a business trip: lol: we don't sell it in Belarus

Starter cultures are also not so easy to acquire in my periphery :) I am studying this issue

Starter cultures are also not so easy to acquire in my periphery :) I am studying this issue

You can do with sour cream, yogurt - perfectly fermented milk, thick. Or you can buy yogurt-kefir starter in the pharmacy - there are some.

The most important thing is to buy the correct, whole and natural milk

[Admin]

Admin, thanks for your help: flowers: when I go for a yoghurt maker, I will buy sourdoughs, I also found something in the pharmacy

In honor of the upcoming holidays, Oursson is giving its customers a 25% discount on all products. Buy quality appliances and utensils at an attractive price.
Treat yourself and your loved ones with a great gift.
The message came to the mail.
I ordered a yogurt maker ... 2618 rubles, I could not resist!

I ordered a yogurt maker ... 2618 rubles, I could not resist!

A good choice! The device makes yogurt-curdled milk excellently, a spoon is worth

[Girls]

Girls, and ready-made dry mixes DryYogurt already discussed?

Description:

Ready-made dry mix for yoghurt "Classic". Fresh and lively yoghurt on your table without colors, without preservatives for the whole family! You can make 1 liter of natural yogurt. Just add water!

Structure:

Skimmed milk powder, milk protein, lactic acid cultures: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus.

Nutritional value per 100 g of product (average values):

Energy value (caloric content), kJ / kcal - 1520/360

Proteins, g - 41.0

Fats, g - 1.5

Carbohydrates, g - 46.0

Shelf life and storage conditions: 9 months from date of manufacture at ambient temperatures between 5 ° C and 25 ° C and 75% relative humidity. Store away from odorous products in the original manufacturer's packaging. Storage after opening the package is not allowed.

Has anyone tried it already?

Another one like this yoghurt thermos FE55049 / IV spotted):

yoghurt thermos

So they were not on sale, and they are not ...

Evan, how, and I thought they had already disassembled ...

Nope, as I go in, they are not.

[Svetlana_Ni]

Svetlana_Ni, yes, real kefir is a laborious process, I don't have it, I'm afraid I won't have enough patience and it will be a pity for him, he's alive. I make a kefir drink, though not in a yogurt maker, there the temperature is high for him. It turns out not bad. To do it in the same way as yogurt, but the temperature is 30-35 grams, for some companies at room temperature, you need to look at a specific sourdough.
And as for the inscription kefir on the label, the concepts change, but nevertheless it is not real kefir and the taste and properties are different.

Admin, well, I don’t know, a person who works at a dairy enterprise told me that kefir is still not kefir on special ferments, but only on kefir mushrooms, that before yoghurt it is, it is made on special ferments.

Interestingly, it is written about fermentation:
🔗

Kefir is generally a separate product.The sourdough for him is special - kefir fungi. It is a natural symbiosis of yeast and lactic acid microorganisms. This sourdough looks like flakes. Real kefir can only be made using kefir fungi. Everything else is kefir drinks.
For some reason, kefir fungi are also called the Tibetan mushroom.

If you make kefir at home, you need to make it at room temperature, and not in a yogurt maker.

Check out this thread: Sour milk, yogurt, acidophilus, kefir, kumis and other lactic acid products

Everything will ferment perfectly and work out if you use natural whole milk with a short shelf life.
And observing the elementary cleanliness conditions in the kitchen, and in appliances, dishes in which yogurt is prepared.

And there will be no problems if you prepare yogurt-curdled milk not in a bucket and think about where and how to store it - but about 1 liter, and eat it fresh in a couple of days and put the next batch in a yogurt maker, multicooker, devices for this purpose

More risk can arise if you ferment cream, milk in closed bags (especially for long storage, normalized or reconstituted), leaving them on the table or radiators - this is where the bacteria feast.

normalized

Normalized milk is milk brought to a certain%, there is nothing bad in it, it is natural milk. And reconstituted, yes, this is milk from powdered milk.

Normalized milk is milk that has been brought to a certain%, there is nothing wrong with it

What brought you? What fat! Palm or other vegetable oil?
Natural milk should contain only milk fat, and no other

[Tatyana]

Tatyana, so any milk with a low fat content is normalized, while cows do not yet know how to give a fat content at a certain%. It's just that someone writes normalized, someone's product contains whole milk, skim milk, but both are standardized milk.

Example: on the package-bottle the fat content of milk is 6%, cottage cheese is 5-9% - how did you normalize the milk to such a fat content?
And how to check in practice what kind of fat was normalized? how to distinguish natural milk from standardized milk?

And how to check in practice what kind of fat was normalized? how to distinguish natural milk from standardized milk?

Unfortunately, there is no way to distinguish normal normalized milk from bad normalized milk, if only by taste, but not everyone can, for example, I cannot, I cannot drink pure milk, but for example, if it is fermented, bad milk will not ferment. But one thing I can say in the word normalized there is nothing wrong, this word means adjusted to a certain% according to the norms, that is, the standard. That is, buying a package of milk labeled whole milk, skim milk is no less dangerous.

Example: on the package-bottle the fat content of milk is 6%, cottage cheese is 5-9% - how did you normalize the milk to such a fat content?

If it is written on a package of milk, milk and cottage cheese, then they adjusted it with cottage cheese, very often they adjust it with cream, but 6% is also normalized milk.

Girls! Hi!!!
So I bought myself this device!
This yogurt maker is my first! I've never done anything like that before! And then it caught fire!
And outwardly, this model immediately sunk into my soul!
I bought it from MVideo ...
Points were 2 thousand ...
So it cost me one and a half! It was a sin not to take!
Now I put my first yogurt! Made on VIVO ...
I sit and wait now ... very interesting, what will happen there! ...

[Svetlana]

Svetlana, congratulations, but it will turn out well, the main thing is not to rub her every minute

[Seven-year plan]

Seven-year plan, Svetulya! Congratulations on your purchase, you won't regret it, it will be a great helper!

[Svetik]

Svetik! Lenochka!
Thank you!!
Yes, here I sit I endure!
The only thing - after 3 hours I climbed up and measured the temperature! 39.4 was!
This makes me happy!!!

Well…
Did it! ...
How clever, I put it on 8 o'clock !!!
And after 4.5, a hint of serum appeared and the temperature rose to 44!
I pinched off a little - not snotty and sourness did not appear! Already good !
Fridge them quickly!
Now I'm waiting for the morning! ...

[Svetlana]

Svetlana, and you closed the jars with lids?

[Shine]

Yes, Shine, closed this time!
But I've already read that it's better to leave it open!
Next time I'll try this ...
Do you think that you are overheating due to the fact that they were closed? ...

[Svetlana]

Svetlana, I have a lower temperature inside when open, I checked, but Tatyana's is already good.

[Svetik]

Then I'll put it open next time !!!!
Thank you, Svetik!!!!!

[Lenusik]

In honor of the upcoming holidays, Oursson is giving its customers a 25% discount on all products. Buy quality appliances and utensils at an attractive price.
Treat yourself and your loved ones with a great gift.

The promotion, unfortunately, is temporarily suspended ...

They promised a 25% discount on March 5, 6, 7, but alas, now not for all equipment ...

Well, all those who were eager to buy a yogurt maker Orsyusha, and who did not burn too, I think they had time ...

I scored all types except dry yoghurts. Something confuses me "just add water"

To be honest, me too ...

But interesting ...

Lenusik, and where did you order the leaven, for

Well, all those who were eager to buy a yogurt maker Orsyusha, and who did not burn too, I think, succeeded ...

Eh, you burned badly ... dimly

But, if there is an urgent need and desire - we must take it! until the price of new supplies went up

From 5-7 March again 25% discount !!!

I'm waiting for my Orsyusha at the end of the weekend !!!

I'm waiting for my Orsyusha at the end of the weekend !!!

And I'm waiting ... your yogurt in orsyusha

[Lenusechka]

I scored all types except dry yoghurts. Something confuses me "just add water"

Lenusechka, have you already moved everything ?!

Was she satisfied or what ?!

I ordered it too, I'm waiting ...

For the sake of interest, I wanted to take a package of dry mix for making classic yogurt a la yupi just add water, but at the last moment deleted from the basket ...

But I do not lose hope)) that someday there will be a kind)) person who will test this dry mixture and share his impressions with all of us !!!

I received my toy yesterday, ivory !!!

It cost me 2968 rubles, of which 350 rubles delivery ...

Girls, if I need sour yogurt, just increase the cooking time or what?

I will ferment with dry leaven) ...

[Kroshik]

Kroshik, CONGRATULATIONS on your purchase!

It will not work for a long time in a yogurt maker, since heating will only exfoliate the whey in jars.
If you do not add anything (sweets), yogurt itself is sour in taste, in moderation. Then keep it in the cold longer, let it acidify.

I don't know what is in Orson's brains, what kind of sensor is there - but after 4-4.5 hours, the light starts blinking, and when I take out the jar for the sample, the curdled milk is ready, thickened already, you can put it in the cold.
Yesterday I checked this moment again - I blinked again and readiness.
So far I can not understand what this is connected with, with the overheating of the device or really there is a "readiness" sensor in it But, the yogurt is always excellent

I do not close the jars with lids while they are in the device and fermented.

Yogurt and curdled milk are still different things.
I think the taste of the yoghurt will depend on the sourdough. Overexposure is not advisable, "snotty" may appear, it is not tasty at all)

[Inna]

Inna, yes, exactly, it depends on the leaven, vivo is a little sour, Bulgarian neutral, Italian is more sour than Bulgarian, but less than vivo.

I myself like sour, Bulgarian, so not very much, to my taste.

And I like to ferment milk with natural sour cream, 100 grams of sour cream is enough for a liter of milk.
And the taste is sour-tender, as it should be in homemade yogurt

So Krosh asked about yogurt, and not about yogurt.
For them, even different milk is needed, not to mention the sourdough, different cooking temperatures, structure, etc.

For them, even different milk is needed, not to mention the sourdough, different cooking temperatures, structure, etc.

Right! Each of these products requires individuality and special leavening.
And if we ferment in a simple way, on sour cream, the remains of yogurt and the like, then this is already an ordinary homemade yogurt What is the correct name - yogurt, kefir, yogurt?

I make yogurt with sour cream and love it dearly

[yogurt]

So what I'm talking about! Krosh asked EXACTLY about yogurt at ZAKVASK

As if, I hint, I hint that yogurt has nothing to do with it))))

[Girls]

Girls, thank you all for your responsiveness !!!

I am very grateful to you !!!

I really like the taste of the store classic / sugar free "Activations", but not the one that is thermostat I didn't like the thermostat at all , and the one that is in jars of 150 gr. for sale ...

Never at home did I get anything even close ...

They even need different milk

Irisha, in the sense of different? Different fat content or did you mean something else?

in the sense of different?

No, the fat content has nothing to do with it.

For yoghurt, milk must be sterilized (ultra-pasteurized), that is, all bacteria must be "killed" in it (for the proper development of the yoghurt culture). And already from what sourdough is introduced, this or that fermented milk product will be obtained (different yoghurts, bifidums, acidophilus, etc.)

This is not required for curdled milk. Here milk itself sour, any. The introduction of any sourdough only accelerates this process, although milk without any additions is perfectly leavened by itself (in fact, this is how yogurt was always done).

To me for "you", please

For yoghurt, milk must be sterilized (UHT)

Not necessarily, I use pasteurized, just boil

Light, you do what is needed.
Of course, you can boil the milk itself, you don't have to buy it right away.

I'm too lazy to boil, I take ultra-pasteurized.

Irisha, thank you very much for the science !!!

What subtleties, however!

If I have already heard / read about it, I have safely forgotten ...

I will try to remember !!!

But for kefir, fermented baked milk, yogurt, cottage cheese, do you also need your own milk for everyone?

[Inna]

Inna, you are welcome!

For kefir, real kefir, you need kefir fungus. Whether good kefir is made from sourdough, I don't know. On the forum, I saw a suitable consistency from someone, I don't remember who, though

I don’t think that any special milk is needed for these products.
It's just that yogurt has to develop its bacteria in milk in order to be yogurt, and not something else. And everything in raw milk interferes with the yoghurt sourdough.

Good day everyone!
And tell me, please, which yogut maker is more convenient: with several jars or with one large container? I choose, I choose, I just can't make up my mind ...