Yoghurt Oursson FE1502D / IV

[Crochet]

Crochet, Innus! The yogurt maker has already come to me, or rather not quite to me, her husband's niece received her, by the way, the Murzilka archive too! Now all this is in her office, you need to pick it up.
Krosh,

Do you have a thermos yogurt maker by chance?

[Inna]

Inna, why do I need yogurt?))))
Show live photos of the yogurt maker

I would very much like Orsik to release a yogurt maker for 2 liters, but with ceramic portioned glasses.

who has such experience, please tell me how to prepare yoghurt with Evitalia sourdough (dry, from a pharmacy). In the instructions for the sourdough itself, it is written that first you need to prepare a working sourdough, then make yogurt, in general, it is very dreary and long. Is it possible to put dry starter culture directly into milk and pour it into a jar and in what proportion?

Is it possible to put dry starter culture directly into milk and pour it into a jar and in what proportion?

Can.
For 1 liter of milk 0.5 starter culture. The whole bottle is for 2 liters of milk.

Thank you! And set for 8 hours?

set for 8 hours?

10-12 o'clock. But you can look after 8. I have never been ready in 8 hours.

Yes, the evitalia takes a long time.

Good day!!! Yesterday I bought myself such a beautiful beige yogurt maker. In the morning I was already feasting on yogurt with sourdough from Orsik. Girls, tell me, but you can put some kind of jam (strawberries or apricot) into a jar before pouring milk with sourdough, so that yoghurt tastes sweeter. Will it interfere with the fermentation process?

but you can put some kind of jam (strawberry or apricot) into a jar before pouring milk with sourdough

In no case! You can't even just sugar, you don't know what to grow there.
Add all additives before use, to the finished product.

Thank you!! I will not experiment. And then I wanted to add sugar. I myself really liked the yogurt without additives. It cannot be compared with in-store activity. Heaven and earth. But my little son refused to eat. Demands his Agusha from the store. Although he is two years old, he is a conservative with me)))). I seem to have re-read this entire forum thread, but did not find an answer, is it possible to make liquid yogurt like biolact Agusha in this yogurt maker?

[Evgeniya]

Evgeniya, you can, you need the appropriate leaven. I make kefir and bifidum and acylact.

If this one is stirred, it will also become liquid.

With children, even if they do something similar, but give it in a different package, they will not eat. My 2.7, also a conservative, only eats kefir Agusha, I wanted to give it a different one, it tasted the same, but in an ordinary glass, I didn't even try. And I taught him to yogurt (homemade), I just started to introduce fermented milk to them.

And if you pour it into a glass from under this Agusha?)
Honestly, for me it is nonsense that at such a young age she still commands my mother)

[Ira]

Ira, my year and 3 months, so also builds and not only me, but also the rest of the family. My truth, on the contrary, eats everything that she sees, and it doesn't matter if she can or cannot.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @,

Girls, good afternoon! Today I had my first fermentation failure. Yesterday I put kefir with sourdough from Orsik. After 4.5 hours I looked in. Everything was liquid there. She went to bed and dragged herself into the kitchen on the alarm clock at three in the morning. The process had been going on for 8 hours. Looked like everything thickened. Turned it off. I put the cans in the refrigerator. In the morning I look, and there is a lot of kefir !!! Serums. And the consistency is such as ordinary yogurt (not as beautiful in the pictures on the forum). It tastes good, not sour.But it is more convenient to eat it than drink it))) Tell me, what kind of kefir it should be in a yogurt maker! And what are my mistakes?

Today this beauty has appeared in my kitchen. I bought my first Redmond yogurt maker 4 years ago, used it a little and sent it to the closet, firstly, it overheated, and secondly, I got a slow cooker with the Yogurt program. But, seeing Orsyusha and her jars, she could not resist buying. Already made yogurt. Parmalat milk 3,2% + 200 ml of drinking cream 10%, GENESIS yogurt starter culture. I put it on for 8 hours, but after 5.5 I took it out and put it in the refrigerator. Tomorrow morning we will try how the yogurt turned out, if anything, then I will adjust in time.

Good afternoon everyone

Now I am also a happy owner of this beauty! Or rather, almost the owner. I'm waiting for her tomorrow morning.
I read the entire thread from and to and still a little confused.
Please guide a newcomer to the yogurt business.
I have a Vivo yogurt starter. I thought to take Parlamat 3.5% milk (to begin with, so as not to spoil everything by boiling).

So questions arose (do not judge strictly): 1 jar (bag) of starter culture per 1 liter of milk? And rightly so, I understood that you need to put a maximum of 5 hours? Or is it better at 4? Or does the cooking time depend on the sourdough? It was just embarrassing that the instructions for Vivo say 8-10 hours. And from the discussions, I realized that the yogurt is ready in 5 hours, and then the whey starts to stand out.

And about milk - maybe it's better to take it in Izbenka and how to boil it?

I really want to do everything right

Thank you all in advance for your help!

[Niya_79]

Niya_79Natasha, I have been making yoghurt for a long time and always make it from UHT or sterilized milk. I used to buy milk with a fat content of 6%, and now I buy Parmalat 3.5%. I used to do it in a Redmond yogurt maker or in multicooker on the Yogurt program. And in the new Orsyusha, for the first time, she set the time to 8 hours (fermented milk with Genesis sourdough), but remembering the girls' advice from this topic, I periodically watched him, since the lid is transparent. And after 5 hours she took out one jar, looked that the yogurt was already dense, held it for another 15 minutes in a yogurt maker, then took it out into the refrigerator. And the day before yesterday I was already re-fermenting a new portion of milk with my ready-made yogurt, so 4 hours was enough for me, and it was ready.

Svetlana, thank you very much!

Girls, good evening everyone! I just registered on this site, just because my husband gave a miracle called FE0205, which is with two bowls! Before that we had a Daewoo yogurt maker, she plowed us for 7 years, and last week she covered herself with a copper basin ((((! just awesome !!!
But another question arose: in our family, everyone simply adores kvass. They used to do it the old way - in a bank. Now the family is eager for innovation)))) Tell me, who makes kvass how? Of the available options: there is yeast, there is Extra-R (we use it for black bread), but how is it generally correct to make kvass in it? what is the sequence of actions? Should the container be closed with a lid during fermentation, or left open? Many thanks in advance to everyone !!!!

Good evening. Yesterday I made yogurt for the first time, but it turned out to be a sour yogurt. Overexposed? Made on the basis of sourdough

Girls, tell me please)
I saw enough of your yoghurts and bought myself 2 pieces at once - I could not choose.
bought a fermenter with jars.
the question is this. in the instructions it is written to do it under closed lids - is it really necessary?
I made Izbenka from cold milk, fermented with Danone yogurt. Under the lid!
for 10 hours did not ferment until the end. set for another 3 hours. Since it was night, it stood for another 3 hours - it turned out to be peroxide, but it did not work out as it was plump in your small glasses. I had a Redmond yogurt maker - I understand the readiness of yoghurt. Today I do it for the second time - I measured the temperature with a probe 2 times 33.7 / 34.8 inside.
it seems to me not enough.

Vera, I have a fermenter.I ferment with both sourdoughs and yogurt itself (over-sourdough). For 8 hours (7 hours for over-starter) you get excellent yogurt from cold milk. I close the jar tightly.

[Kara]

Kara,
I think I understood the error)
the instructions are clumsy)
button 1 - yogurt
button 2 - drinks

but they refer to the display picture
and in this picture there is button 1 at number 2) and button at number 3
because of this, I did not understand ...
and yoghurt on drinks - and the temperature is therefore low. (((

[Kara]

For 8 hours (7 hours for over-starter) you get excellent yogurt from cold milk.

Kara, Irina, do you need 1 hour less for re-food? I put it on 8 o'clock and it turned out cheesy, I did not like it

Yes, an hour less. I read about it somewhere, I don't remember. I tried different options, if you put on 8, then yogurt with sourness turns out.

I put yogurt on the program - measured the temperature - 57 degrees - shocked
the question remains - are we doing it under the cover or not

[klya4a]

klya4a, Vera, depending on how they measured, I also measured it for the first time in an empty yogurt maker, threw a thermometer to the bottom and also showed somewhere around 52 degrees, but the yogurt turns out great, so I didn't measure the temperature anymore

[klya4a]

klya4a, Vera, depending on how they measured, I also measured it in an empty yogurt maker for the first time, threw a thermometer to the bottom and also showed somewhere around 52 degrees, but the yogurt turns out great, so I no longer measured the temperature

I first did it on program 2 - then I changed the program. here an hour after that with yogurt - showed such a temperature ... there is no longer yogurt (
why she noticed - there, as it began to sour milk - began to take out - a hot bowl - measured - and now in horror.

[Kara]

It seems to me whether or not to close the jars is just a matter of aesthetics. Condensation is still formed in open (on a common lid), in closed or in covered jars. I'm closing it because I'm cooking in a slow cooker. So that there are no extraneous odors.
Although I read the opinion that bacteria need air ...



Karaand why cold? Like everywhere they write that it is necessary to warm up?
I ferment with liquid Narine forte leaven from Lactomir. It turns out that it costs 8-9 hours. But if the over-starter is 3.5-4 hours ... Already now I think, maybe this is the case with me? Need to stay longer?

Kara, why cold? Like everywhere they write that it is necessary to warm up?

I used to warm it up, but once I put it in the morning before work and just didn't have time to warm it up. I fermented milk straight from the refrigerator. The result is the same as with warmed milk. Now I don't heat it up.

[klya4a]

I first did it on program 2 - then I changed the program.

klya4a, Vera, and on other programs the temperature was not measured, the programs may be confused

[Deer pussy]

Deer pussy,
On another program 33, these are clearly drinks.
tried again. Izbenka milk + thermostatic fermented baked milk
after an hour and a half from the beginning I measured - the temperature was as expected, about 42. prevented
wanted to wait another hour and a half to stir, switch to drinks and go to bed ...
- An hour and a half has passed - everything is ruined again. temperature inside 53 degrees (
the pot is very hot. everything dried up with serum. left it on yogurt, let it continue to chew now ...

the worst, I bought 2 yogurt makers, a large fermenter and with jars.
in jars, too, did not work out today. perhaps it was necessary to set less hours here ...
put Izbenka milk + with the Simbilact starter culture for 8 hours. when she came, she turned off (the temperature in the jars was 45), everything was also spoiled. I'll try to put it at 6 o'clock. when I buy new milk. I have not stirred this portion even once.

something I don't like such dances with tambourines (
do not like to watch milk yogurt

I bought these yogurt makers a few days ago at Ozone.
on the fermenter release date November 2016 (((
with jars issue July 2017

[klya4a]

klya4ahow annoying! Really dancing with tambourines ...Maybe you should devote one day to checking the regimes? Pour water instead of milk and check the temperature every, for example, two hours. And write it down. So you will figure out for how many hours and what mode to put on ...

[klya4a]

klya4a, Vera, then can pass these devices once they overheat. Two weeks ago on wb I bought a yogurt maker with 10 jars with a good discount, I was also afraid that it would overheat, but nothing is good yogurt.
Vera, another question, do you stir the yogurt while cooking? I've never done this

[Deer pussy]

Deer pussyI never did that either,
but I think in a large jar from the fermenter I need to stir it once)
today there will be another attempt to make yogurt in jars. I'll put it on 6 o'clock - I will measure the temperature every hour)

[klya4a]

klya4a, Vera, maybe I’m wrong, but I read somewhere that yogurt doesn’t like being mixed, if only you can

Girls, I figured it out with my yogurt makers)
now I do not close the lids - I make yogurt, cool it, then cover it.
in a yogurt maker with 5 jars - I set the program for 4 hours - then it costs about 2-4 hours in a yogurt maker - it turns out fine.
I haven't quite got used to the big one yet - the result is still different. but in principle, I also put it for 3 - 4 hours - then I either switch to drinks, or it comes to that. (the time depends on the temperature in the kitchen, if the window is open, then more time is needed)

[klya4a]

klya4a, oh Vera, and I'm lazy, I probably would have returned the yogurt maker, I would not have become so comfortable

[Deer pussy]

Deer pussy,
Yes, yesterday I poured cold milk into the fermenter, set it for 5 or 4 hours.
there were about 15 minutes left - it was very overheated, it was almost 44 degrees. I took it out, rather sent it to the cold. - well, it's cold on the balcony. slightly dried out with serum. but yogurt seems to be edible.
2 weeks have already passed - you will not pass it already, I will send it to the service later)

And now I have this yogurt maker:

All self-isolation we eat home-made yoghurts. I really like it. And on thermostat activation and on Orsik's leavens.