Yoghurt Oursson FE1502D / IV

And I make yoghurts from dry starter cultures. I did eco and Genesis with Lactoferm, it came out very well in 5 hours, Vivo hasn’t tried it yet, but in my experience it’s not the most whimsical sourdough that I got in overheating tefal.

Thanks for answers.
"The device maintains temperature stability, there is a blocker. This can also be seen from the lights turned on." ...
I'll try to change the milk, but I can't increase the fat content yet, and I can't even increase the leaven. I am usually friends with technology, I will hope that the milk is to blame.

Good day!

Thanks to all the members of the forum for the useful advice, I read and decided to buy the Oursson Yoghurt-fermenter as a gift for my sister, she is on the official website 3690. Found it on Grupon for 2490
I'll go pick it up this week.
It's just that everyone is so enthusiastic that I already registered. Only this coupon until February 19th.
A newbie link is not allowed to insert forum rules, even copy-paste into the address bar will not work ...
Maybe someone who needs the information is not going to spam ...
since everything is so tricky here, those who are interested will have to rummage around themselves, without a link

[Admin]

Admin, Tanya, the yogurt maker is beautiful, and the jars are just lovely. I also wanted this, the jars are so cozy, I am sitting at work, so I wanted to go home. Well, really, in such devices where there is no temperature control, it is hoped that you will be lucky in the accuracy of its work. Does my fermenter overheat and I put a silicone mat on the bottom, or, as an option, keep track of the time? And how do you assess the quality of milk, according to its taste: did you like it? I don’t know which one to buy any more, I don’t like that almost everyone doesn’t sour naturally.

[Sveta]

Sveta, already prepared yogurt several times and always turns out well. The device has a temperature regulator, and with strong heating it turns off for a while, then turns on - I saw it myself on the device, I was even scared at first
Another thing is that I never put cooking overnight and on its own, only during the day, because I always track the readiness in fact, so as not to overexpose the fermentation and the liquid does not flake off. Preparing yoghurt is always less than 8 hours - 4-5 hours is enough.

There is always an ambush with milk!
I choose that the label says "whole, natural" and the shelf life is no more than 5 days.
And at home I always taste it - natural milk has its own taste of milk, thick as milk, the color of milk. Well, I don’t know how to explain it correctly, but I have an idea of ​​whole milk from under a cow, I have something to compare with - and I use this

And the jars are super! One of them is a pleasure to eat yogurt

I, too, would not put yogurt in this yogurt maker at night, she cooks quickly, until from all the starter cultures that I tried, 5 hours was enough, but I have enough for over-starter culture. Although maybe my yogurt maker is in a good place for fermentation

I just have a yogurt maker on the kitchen table - without any privileges.

And it seems to me that there should be air access to the device in order to avoid excessive heating and overheating.

[Admin]

Admin, well, my tefal stood on the windowsill in the summer, although it didn’t blow, but I simply didn’t ferment half of the starter cultures, I made it from ready-made yogurt, and the dry ones (not all) were capricious.

[Tanya]

Thank you , Tanya , thanks to your answer, everything became clear to me. Well, of course, I bet for the night or for the day while I'm at work. That's right, 8 hours is a lot, I cooked yogurt in another yogurt maker for 6 hours. Does this one turn off for a while? Wow, that's great, I didn't notice at first. Another plus sign in the direction of the purchase. Tanya , thanks again
I see common problems with milk. I understood the description of good milk, I also have an idea of ​​milk from under a cow. It was true for a long time, now I would gladly attach myself to some good one, but it does not come across. Goat comes across, but in my opinion it's not mine.

[Sveta]

Girls, health! Delicious yogurt for you

Sveta, you can put it in the evening, before midnight the yogurt can already ferment, and put it in the cold right away

[Admin]

Admin, yes, all of us have delicious yogurt Tanya, but you know how to make yogurt delicious, you want smooth without lumps and moderately thick, something didn't work out for me, although I bought dry sourdoughs. Maybe there are some secrets?

[Svetlana_Ni]

Svetlana_Ni, in sourdough it is a kefir drink, not kefir, kefir is made on a mushroom, which is looked after, cared for and cherished. Now, even in the store, you will not find kefir practically. And this was explained to me by my aunt who works at dairy enterprises.

[Sedne]

Sedne, Svetlana, that's what it is. And they write kefir. I know about the mushroom, they even gave me it, but I ruined it. There was not enough patience to look after, and what is annoying, it must be used constantly, he does everything and makes kefir without stopping and still grows at the same time. Do you have a mushroom?

[Svetlana_Ni]

Svetlana_Ni, yes, real kefir is a time-consuming 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.

It will be a pity for him, he is alive

And I also perceive it, that's why I don't take it anymore. Okay, let's try the drink, thanks for the advice

[Svetlana_Ni]

Svetlana_Ni, in sourdough it is a kefir drink, not kefir, kefir is made on a mushroom, which is looked after, cared for and cherished. Now, even in the store, you will not find kefir in practice. And this was explained to me by my aunt who works at dairy enterprises.

No not like this! At the production site, kefir is prepared using special ferments, not mushrooms.
Details of differences - here What is the correct name - yogurt, kefir, yogurt?

If not on special leavens, then each of us does not have yogurt at home, but just homemade curdled milk - taste, color, the consistency of which depends on the quality of milk and leaven. And the better the milk and the fattier the sour cream, the thicker the curdled milk. It is better to take thick fat sour cream, where fat plays an important role in fermentation.

There is no light, no wisdom. In a bowl I mix about 1 liter of whole milk, + thick fat sour cream for about a glass, stir well with a whisk until smooth and pour into jars. I put it in the device and until ready.
What turns out - there is a photo of yogurt above in the text in the first post.

[Admin]

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

What mushroom? Tibetan kefirn? You cannot find such a quantity of mushroom for industrial production. However, like this amount of natural milk.
Above, I gave a link to a topic that describes the principle of making sour milk.

[Admin]

Admin, yes, yes, in this Tibetan, by the way, I was told that in dairy kitchens they used to make kefir on it, and in hospitals too, this drink has very miraculous properties, I don't know if it's true or not. Oh, not my forgetfulness and I would try to do it, but I will really forget, it will die and I will feel sorry for him.

The forum has a topic about kefir mushroom Tibetan kefir mushroom
Tibetan milk mushroom through the eyes of scientists, and how to use milk mushroom

Why add sour cream to milk? Sour milk is obtained simply from milk alone. Fermented milk, this is curdled milk.
And with sour cream, that's already .... sour cream)))
Kefir is a separate song, like yogurt.

Fatty sour cream gives the thickened sour milk and ferments milk faster, serves as a ferment, since it already contains lactic acid bacteria.
If the milk is fresh, whole, it can take a long time to ferment by itself - which is not good for fermentation.For a long time, bacteria of a different kind can develop in milk, as well as during fermentation on a heating battery. I already went through this

Tanya, hello!
Are the jars here as fragile as in the fermenter, or are they more reliable?
removable containers are on the site, but each one for almost a thousand

Here are jars of dense ceramic, durable

Thank you! ordering :)

I ordered starter cultures and a yogurt maker on Friday. I sit and wait. I looked at the site for sale separately, such jars are sold. 990 rubles a piece. go crazy.
Did anyone take the leaven from Orsik? How are they?

I looked at the site for sale separately, such jars are sold. 990 rubles a piece. go crazy.

That's why I ordered a yogurt maker because of the cans, it turned out cheaper.

About starter cultures, I'm also interested in and is it possible to ferment 1 sachet for 2 liters?

Did anyone take the leaven from Orsik?

Have they already appeared on the site? otherwise there was nothing.

Upd. Aha, appeared)

[Irina]

Irina, yes, they did.

[Svetlana]

Yes, Svetlana, I already looked. Need to try)

I scored all types except dry yoghurts. Something confuses me "just add water"
Today we have already sent it by express delivery, I should receive it in a couple of days. There on the site with sourdoughs there is also a thermos for yoghurts under the order, though. Per liter, it is inexpensive, you can then take it to play.

I'd rather take a fermenter to play with

I'd rather take a fermenter to play with

Sveta, I have two fermenters. One was missing. Now, in winter, one is still at work, but soon spring-summer, I'll get a second one again. I never regretted the purchase.

[Lena]

LenaWhat fermenters do you have with glass or ceramic jars?

Both with glass jars.

In terms of functions, this fermenter is better, but in the second can it is prettier.

I agree with the cans, but I practically don't use my relatives. I will probably buy ceramic ones for beauty.

[Lena]

Lena, and will ceramic fit into this fermenter?

Should. Native glass jar: diameter 150mm, height 170mm. Ceramic: diameter 152, height 165.

I have two fermenters. One was missing.

It's good for you, the house is big, I have nowhere to put the equipment, the whole apartment is jam-packed And I really want a new yogurt maker too ...

Girls, what is the difference between Oursson fermenters besides jars? I read something and do not understand.

[Irina]

Irina, wait for Brand's yoghurt maker, you can change the temperature there from 20 to 60, that's cool
Olga, modes, 1 fermenter has 3 modes, the other has 2

[Svetlana]

Svetlana, I understand correctly that I can prepare tinctures, wine and kvass both there and there?

[Olga]

Olga, I don't know, I don't have a fermenter yet, but I have plans, closer to summer, I want my own kvass

[Sedne]

Sedne, Svetlana, and we love kvass and homemade wine. And I also like homemade tinctures. So I think - I already have one device, but the capacity of one is not enough, I need to take the second - is it suitable for my purposes?

I got a yogurt maker and sourdough yesterday. I didn't put it on at night, I put it on in the morning to watch the process. I took the sourdough "yogurt", I will compare it with others. Then I'll put the Matsoni, and then the curd, and then ...
Girls, do you cover the jars with lids during the preparation process? I was in Redmond, I closed it in arieta, but not in Tefalk, as it was written in the instructions. It seemed to me that with open banks it works better. Condensation accumulates on the large lid and does not enter the jars. How are you doing in Orsik?

[Lena]

Lena, with purchase)
I don't cover tightly. And in Moulinex I did not close small jars in small jars (it was also written in the instructions that it was not necessary), there was a transparent cap on top

took "yogurt", I will compare with others. Then I'll put the Matsoni, and then the curd, and then ..

Oh, I will wait for your feedback.

[Lena]

It seemed to me that with open banks it works better. Condensation accumulates on the large lid and does not enter the jars. How are you doing in Orsik?

Lena, I also began to put the jars in a mold without lids. I didn't notice the condensation on the large lid (or didn't pay attention), but the yogurt was cooked well, I liked it.

I read about it in a book about making yoghurts in yogurt makers, I decided to try it myself
Although, in this orsonchik, even with the lids closed, the yogurt ferments well and quickly.

Did anyone take the leaven from Orsik? How are they?

Girls, hello everyone!
I have been using these starters for about a month now. I was not always pleased with the result with other dry starter cultures, once at the outlet the temperature of the yoghurt was 45 and re-fermented. I call those. support - they answer that they are responsible for the accuracy of the result only with their own leavens. At that time, these leavens were not yet on the Internet, I found them in Auchan. For the sake of experiment, try. I put it in the night at 5 o'clock and stood for an hour in a turned off, cooling yogurt maker. The result is pleasing. It reminds me of homemade yogurt when stirring my grandmother's. The taste seemed softer than, say, Vivo. In general, I liked it, now I take only these leavens. For the sake of curiosity, I fermented 2 tsp of ready-made yogurt per jar - I liked it, but a jar ready for a liter seemed sour. but milk is different every time, and you know a lot depends on it, including time.
Another nuance, maybe someone will come in handy - a liter of milk is included in 4 jars, I put it, and then put 5 at once - the jars at the exit were less hot, and fermented better.
Yes, also, I know that a friend puts in tefal with this leaven for 12 hours and nothing: girl-q: but I got over-fermented for 8. But maybe from milk)