Yoghurt maker Oursson FE1502D / IV

[Miranda]

Miranda, Sedne, girls, thank you very much, my dears !!!

you can paint over both 1 and 2 liters and compare the quality

This is exactly what I wanted to do, by trial and my own mistakes I will act ...

And if it does not make it difficult, to me on "you", please ... if for some reason difficulties with the transition to "you" - i will understand I will treat with understanding ...

[Girls]

Girls, please share how you determine the readiness of sour milk?

As a clot, this is understandable, but here's how to catch this very moment, so that neither more nor less, so to speak?

To check, I tilted one jar, there is a clot, but not quite yet dense, after half an hour it came up - already serum on top ...

Well, do not tilt those jars every minute, after all ...

how do you determine the readiness of sour milk?

It depends on which one, which one do you want?)

For me, the landmark is that the milk turns into a thick jelly in consistency, shake it slightly - slightly "agitates" on the surface. You can take it out - when it ripens, it cools, it becomes thick. And in a warm form it will always be liquid.

[Irish]

It depends on which one, which one do you want?)

All different All Irish ...

milk turns into a thick jelly in consistency

Yeah, so I'm definitely overexposing ...

For example, today, I kept it in a yogurt maker yogurt to a standing spoon ...

I will try to turn off the yoghurt maker at the jelly stage ...

Thank you so much, Tanechka !!!

[Inna]

Inna, in principle, the surface becomes almost the same for everything. Smooth, glossy, does not flow.
In yogurt, this is already an indicator that it is ready, you can pull it out.
In sour cream, you still need to look at the density, if the surface is glossy and smooth, but "moves" a little more, you can, in principle, pull it out, but the sour cream will be thinner. If it barely sways, the sour cream will be thick. So you can adjust its consistency at will.

A little whey in milk, this is normal (although it shouldn't be in yogurt, if only a little)

If the jelly and not a flat surface, it's not ready yet.

If the jelly and not a flat surface, it's not ready yet.

These are my observations and my approach to the normal consistency, and what it turns out after cooling down can be seen in the photo:



It is impossible to say unequivocally YES or NO, since much depends on the starter culture, its quantity in milk, the quality of milk.
In a warm state, yogurt or yogurt is always thin and stringy - but after cooling and ripening in the cold, it always becomes thick, the top is covered with a thick film.

[Tatyana]

Tatyana, I will not argue, what I wrote about is written in the instructions for dry leaven.
And in practice it turns out just like that, a smooth, glossy surface.

Your example, as far as I remember, is not from dry leaven.

[Olya]

Olya, I, too, will not argue From goodness to goodness is not sought - if I do so well, then there will be no disputes And the rest will reach the truth themselves, since everyone has their own conditions of fermentation - why argue
And I will not defend the right of primacy and the last word in the topic

Good afternoon, I became a happy owner of a yogurt maker yesterday. Today I decided to make yoghurt on dry ferment vivo and measured the rate inside the yogurt two hours after the start of work and the rate of 43 grams. Tell me is this normal or not? I make yogurt for the second time / the first was in the staff, but there I did not measure /. and another question: and when the green light comes on, is it constantly on or can it blink sometimes green or red? Thank you in advance.

Girls, good evening. ... I have never made yoghurts and other fermented milk products myself.I want to give my parents a yogurt maker. Oursson. Tell me, where do you buy starter cultures?

I ordered here: 🔗

I'm here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=449047.new;topicseen#new

Thank you girls!

It turned out yogurt on dry sourdough after 4 hours, but there was already a little whey, the rate inside was 45, and if at the very bottom - 47. So I don't understand whether it is overheating or not? And the yogurt turned out to be dense, I put it in the refrigerator - I'll try it tomorrow. Why am I asking - I wanted to make Beefit yogurt in it for a child, and his pace should be 36, so I don't know what to do now.

[milk for yogurt]

Girls, do you think it is possible to sterilize jars from Orsik in the oven?

I sterilize the glass in the oven at 150 grams, maybe these are also possible?

And another question , pasteurized Is it necessary to boil milk for yogurt?

In the subject milk for yogurt opinions were divided ...

My yogurt maker came to me today, I could hardly endure home, I found the leaven, bought milk, I come home ... there is no light! At all! What a nafig !!!!! House overhaul, damn it. We sat for a month without water, now it looks like there will be a month without electricity.

And another question, is it necessary to boil pasteurized milk for yogurt?

Sourdough producers say it is necessary, I boil, otherwise you never know what.

I drank 1 jar, oh, I ordered 2 from them in the store, one spare will be.

Milk and yoghurt manufacturers also say that if the milk is pasteurized, heat treated before bottling, but it does not need to be boiled, it is already boiled.

Not boiled, pasteurization is bringing milk to 80 grams and kept at this temperature for some time, I recently went to Lyusinovskaya for sourdough, so they said that it is necessary to boil pasteurized, ultra-pasteurized is not necessary. They even gave a memo.

[Tatyana]

Tatyana, this is not a store, but VNii Dairy Industry.

You can read on Wikipedia what pasteurization is, and not argue on this topic.

[Olga]

Olga, but no one argues, I just honestly don't know if 70-80 grams kills everything I need, but I make yoghurts for a child, so it's better to play it safe, if I did it myself, maybe I didn't bother myself Therefore, I don't use store yogurts and sour cream as leaven. So we reason.

[Svetlana]

Svetlana, I totally agree. Moreover, there is no confidence that the employees of the dairy factories are working conscientiously.

[Sedne]

Sedne, Sveta, you're doing everything right.
Pasteurized must be boiled if you do yogurt from dry sourdough. The yoghurt culture does not need anything that is contained in unboiled milk, and from boiled milk it makes its own product.
And if the milk is not boiled, it will turn out no one knows what, in a favorable warm temperature.

This is not required for ordinary curdled milk, completely different processes take place there.
This is so, by the way)

And I made Yogurt for the last time, but there was no ordinary milk at home - only baked!
I poured VIVO into the yogurt starter, set it to ferment!
It turned out so delicious !!!!
This is not ryazhenka - and there is no close taste of ryazhenka!
This is yogurt with a baked milk flavor !!! Gone in flight!
The child has requested more !!!!

Girls, tell me, please, put the yogurt for the first time, the orsik lights up red, then green, then blinks both bulbs in turn. The countdown is in progress. This is normal? Or should only the green one burn?

[Anita]

Anita, blinking like that for everyone! There even somewhere in the passport something is written about it !!!
It's okay !!!!

[Anita]

Anita, blinking like that for everyone! There even somewhere in the passport something is written about it !!!
It's okay !!!!

Thank you! And then I put the bifidum to my mother in the hospital, I'm afraid to do something wrong ...
Does everyone have a loose lid? Otherwise I have already put a ceramic plate on it ...

[Anita]

Anitawhat do you mean not tight? ...
The lid just fits loosely on top and that's it!
In principle, it just serves so that the heat would not come out!
When cooking, I do not close the jars in the yogurt maker ... otherwise the condensate drips onto the product!
But when I pull it out of the device, then I just cover it up!

[Svetlana]

Svetlana, but it seemed to me that the temperature was leaving through the lid) I'll go clean the dish from above))))

[Anita]

Anita, so you have a straight gap there or what ??

[Svetlana]

Svetlana, no, it's just that if you press down a little from above, it seems to get up tighter ... So I thought that it should be more airtight)))

Aaaaa! Well then, everything is fine !!!! Don't put anything on top !!!!!

[Girls]

Girls, I have a question about dry sourdough from Orsik Cottage cheese) ...

The manufacturer recommends adding the starter culture to milk at room temperature and leaving the resulting milk mixture in the OURSSON fermentation device (35-40 ° C) for 6-10 hours to ferment.

My question is this), if I add the starter culture to the milk removed from the refrigerator and just leave it at room temperature, can I?

Or is it better not to risk it?

[Inna]

Inna, in the sense of fermenting at room temperature?

Exactly ...

If I put the starter culture in the milk removed from the refrigerator and just leave it at room temperature, is it possible?

No, it is better to introduce the starter culture into milk at room temperature.
Yes, and the leaven itself should be br. tem-ry.

Added Thursday, 07 Apr 2016 10:12 AM

Exactly ...

Curd, it seems to me, will not work that way.

[Inna]

Inna, it is most convenient to make cottage cheese in a slow cooker from sourdough, ferment in the same place, and heat it there. And at room temperature it will ferment for a very long time, if any.

It is most convenient to make cottage cheese in a slow cooker from sourdough, ferment in the same place, and heat it there.

I, too, today with an experiment: I mowed bifidum for 6 hours (endured only until 1 am), a small clot in milk turned out. I put it in the refrigerator, I was afraid to overeat. In the morning I took it out of the refrigerator and now I'm finishing one jar on the battery at work. It seems that in Temko they wrote about their yogurt that this is possible ... Let's see what happens.

cottage cheese is most conveniently made in a multicooker from sourdough

Mode, cooking time?

To top up after the refrigerator?
I have never heard of such a thing))) Write later what happens.
The fact is that the fermented milk product ripens in the withers.

Added Thursday, 07 Apr 2016 10:19 AM

Mode, cooking time?

Inna, she gave the instructions above, 35-40 gr. for fermentation.
Then you can curl it according to the Omelka recipe on heating.

[Inna]

Inna, I used to do it on yogurt for 8-10 hours, and then 60 g for 20-30 minutes, 70 g for 20-30 minutes. Now I am making a multi-cook 35 gr, 60 gr, 70 gr.

35-40 gr. for fermentation

How else to contrive and create the desired temperature in a large Panasonic ...

[Inna]

Inna, no way Only run to turn on the heating and quickly turn it off and so on in a circle)))
And nothing else to put on?

And nothing else to put on?

Nope ...

Irisha, and for how long will you turn on the Heating mode?

Inna, for a very short time, in the same place the temperature is high (70-73 g).
I once did, either yogurt, or sour cream, I don't remember. Swung))))
You turn it on, wait a little, touch the pan with your hand, it warms up, turn it off, close the lid, I still wrapped it in two towels on top, after an hour or less, check it, cooled down, turn it on again, etc. until the desired result
Kapets, in short)))))

Kapets, in short)))))

I also thought ...

I put a saucepan with milk + sourdough in the oven, with a thermometer stuck in the milk), heated it to 35 grams, then I will look and maintain the desired temperature ...

[Crochet]

Crochet, Inna, and rightly so!

To top up after the refrigerator?
I have never heard of such a thing))) Write later what happens.

I'm telling you. It turned out okay in general, but a bit lumpy. Today I did bifidum again, but already overexposed. I have no luck with him. But the yogurt turned out to be just perfect.I will gradually try the rest of the set of starter cultures)))) there is also fermented baked milk, kefir, sour cream and something else with beneficial bacteria and sticks. But yogurt is still out of competition. Sweep away in a moment.