Yoghurt maker Oursson FE1502D / IV

The one that's right for you!
How are you going to use it, how much yogurt? You can gobble up the whole family in the evening, or you can stretch it out for a week.
If I don’t, it’s more convenient to cook in jars, it’s more convenient to store.

[Tatyana]

Tatyana, and a large jar should be eaten right away? You can't get out of it a little?
And how much yogurt is usually stored?

You can get it. You asked which one is more convenient, I explained to you the principle of choosing convenience
The usual shelf life of homemade yogurt-curdled milk is 5-7 days

If from a large can - then Orsik has fermenters with 2-liter cans - also ferments with high quality.

You can get it. You asked which one is more convenient, I explained to you the principle of choosing convenience
The usual shelf life of homemade yogurt-curdled milk is 5-7 days

If from a large can - then Orsik has fermenters with 2-liter cans - also ferments with high quality.

Here, I just mean that suddenly, as soon as I put a spoon in yogurt, then finish everything ... And if then it still stands, it seems like a big and more convenient it seems ...
Thank you)))

[Anita]

Anita, if you put a spoon in yogurt .... then in this place the whey can bounce off. This does not affect the taste. But ... it is better to put a spoonful of clean (sterilized) if you are going to store the yogurt further, so as not to add anything bad to the leftovers.
For me personally, it is more convenient in jars (at least 180 ml, at least 0.5 liters - depending on what purpose). But this is personally mine. It may be more convenient for you in one container.

[Girls]

Girls, and according to Orsyusha's recipe book, did anyone cook sour milk?

I didn't understand at all for what purpose in the recipe book it is recommended to add store-bought yogurt + yogurt starter to milk, what does the addition of store-bought yogurt give?

Girls, and another question, how much 10% cream you need to take per liter of milk 3.2% fat, to get a yogurt with a delicate milk-creamy taste? Will 200 grams be enough?

Sourdough-yoghurt-curdled milk from the previous batch-sour cream is added according to the rules of about 5-8% to the weight of milk. This is about 50-80 grams per 1 liter of milk.
I am writing about this here in detail

Homemade curd cheese, classic (on the stovetop) (Admin)



Sorry, I read it wrong in the question
Cream at will, as much as you want - but the yogurt will also look like sour cream
Look here:

Homemade yogurt, creamy in Oursson yogurt maker (Admin)

[Crochet]

Crochet, Inna, with all due respect to Orsik, I think his recipe book is not correct, they also suggest adding additives before putting them in a yogurt maker. And add cream to taste, you can do it with pure cream

[Tanyusha]

Tanyusha, Svetlana, girls, thank you very much !!!

you can do with pure cream

It will probably turn out tasty ...

But not my option ...

In the morning I put the fermented baked milk on Orsik sourdough, I'm waiting ...

Something Orsyusha blinked all over, then blinks, then the green light is on) ...

Tell me, are the yogurt makers very glossy? I determine the color and none of the stores "touch" them, only an online order ...

[Tanyusha]

Tanyusha, Svetlana, girls, thank you very much !!!

Something Orsyusha blinked all over, then blinks, then the green light is on) ...

Inna, check the readiness of the yoghurt, it may have already thickened and it's time to turn it off.
The lamp flashes when the desired temperature is reached.

Tanya, thanks !!!

My first fermented baked milk in Orsyusha is ready !!!

In the evening I'll try what happened there ...

By the way, the temperature of the finished fermented baked milk is 43.5 grams, a bit too much ...

I measured it as soon as I took out the first jar from the yogurt maker) ...

[Inna]

Inna, a lot, yes, it overheats, but everyone except Brand overheats. It's bad that the bottom of the yogurt maker is not uniform, you can't put a cardboard box, only paper napkins.

overheats

But what is it ?! The second yoghurt maker is overheating !!!

Something tells me that soon I will put it on the second floor on a box with the first ... and I will buy sour milk again in the store ...

[Inna]

By the way, the temperature of the finished fermented baked milk is 43.5 grams, a bit too much ...
I measured it as soon as I took out the first jar from the yogurt maker) ...

There is no need to pile up the work of all yogurt makers, let's evaluate the work of each one separately

Inna, choose from the topic only those quotes that I am writing for you only about the ORSON yogurt maker and read carefully. I recently wrote about the temperature in Orsik.
And in the evening try and evaluate the yogurt, then you will tell what went wrong

I have exactly the same and cooks perfectly under the same conditions

By the way: classic yogurt is prepared at a temperature of 38-45 * C, I also wrote about this in the topic Cottage cheese from homemade yogurt, classic

[Inna]

Inna, and you try to do this, put it on for 2 hours and further, when the yogurt maker turns off, hold it for a couple of hours in the disconnected yogurt maker, these jars keep the heat very well, moreover, the temperature of 43.5 is certainly high, but not destructive, the destructive temperature is above 45. And also with lids do not cover the jars, the temperature inside is even higher with lids.

And you don't need to buy sour milk in stores, except for kefir and cottage cheese, I don't remember when I bought yoghurts, sour cream, fermented baked milk.

[Tatyana]

Tatyana, well, it’s just that if you don’t turn off the serum earlier, I turn it off early and keep it with residual heat, it’s better.

[Sveta]

Sveta, what topic are you in?
That's right - in the topic "Oursson FE1502D / IV Yoghurt Maker" - so let's analyze the problems of this particular model here. Our Orsik may differ in work from your Yoghurt Maker - do you allow that?

Otherwise, now we will throw in tips "all in a heap" from all devices, and then sort out what and what refers to, and look for a marriage in them. forgetting about your model

Our orsik may differ in work from your yogurt maker - do you admit it?

Doesn't Sveta have the same yogurt maker? In my opinion, she is talking about her.

Added Thursday, 17 Mar 2016 4:51 pm

But what is it ?! The second yoghurt maker is overheating !!!

This is the disease of all yogurt makers, judging by the forum ...

Yes, I’m talking about her, about Orsik. And the work is really different from others, the jars of Orsik keep warm for a very long time.

[fermented baked milk]

Inna makes yogurt for the first time in her

My first fermented baked milk in Orsusha is ready !!!

This is the disease of all yogurt makers, judging by the forum ...

Brand 4001 does not overheat, the rest of mine overheat for sure, Tefal reached 45, but the cardboard saved her.

jars of Orsik keep warm for a very long time.

That's why you wrote it right, it's better to turn it off earlier.

But what is it ?! The second yoghurt maker is overheating !!!

Innuska, Kroshik! You look at the result, not at the thermometer. Stop messing around. Great yogurt maker and great food! I have never measured the temperature! Never! I look when ready and immediately take out the cans from the yogurt maker, let it cool and put it in the refrigerator. This yogurt maker makes very good yoghurt. And yogurt, and fermented baked milk, and kefir, and cottage cheese, and sour cream. ALL! And I use jars not only these, but also from Tefalka

[Lena]

You look at the result, not at the thermometer. Stop messing around.

Lena, even though you supported me THANKS!
I, too, have never measured the temperature, what should I measure there, if the yogurt is great!

And today for the first time I did not get yogurt-curdled milk

There was only one batch: for Redmond 01 two liters and for Orsik 1.25 - in Redmond, gorgeous yogurt, thick in Orsik does not even smell yet, very liquid after 4 hours of standing
Began to analyze "so that it could be"?

The reason is trivial: in the first batch I put both milk and sour cream and poured into a redmond pan. And I mixed the leftovers from the filling with a new portion of fresh milk and poured it into jars - but I didn't add sour cream I just didn't have enough strength for such a low-power mixture for a full-fledged yogurt Left the jars in a closed (and disconnected) yogurt until the morning - let's see what happens, it may ferment itself , there is a little leaven there after all

Everything is ok with yogurt!
I stood in the yogurt maker for a couple of hours under the lid (I turned off the device), then put it away in the cold - it thickened. Well, not like sour cream (there was not enough sourdough for this), thinner - it turned out, thickened

We have a good device, and here it coped with the task

Good and tasty yoghurts for you!

I ordered myself a yogurt maker on a groupone)))) I'm waiting)
Yesterday I made it in a slow cooker and a thermos "to try". I liked it, however, it turned out liquid in a thermos.

In the morning I put fermented baked milk on Orsik sourdough

I forgot to write everything, the fermented baked milk turned out to be incredibly tasty !!!

For the first time I was completely satisfied with the taste of fermented baked milk on dry sourdough !!!

Apparently a lot really depends on the sourdough) ...

I can imagine what kind of fermented baked milk will turn out in milk with the addition of cream ...

I think melted cream would be very appropriate here ...

Girls, are Orson's leavens good? Something that we sell, it turns out that they are much cheaper ...
I took my yogurt

[Anita]

AnitaI really liked it, especially the yogurt is delicious.

Are Orson's leavens good?

I have just tried the fermented baked milk, and as I wrote above, I really liked it !!!

Before that, I cooked fermented baked milk many times with Lactin and Lactoferm leavens, honestly, to me it tastes better on Orsik !!!

Tomorrow I'll sour yogurt from Orsik !!!

I have just tried the fermented baked milk, and as I wrote above, I really liked it !!!

Before that, I cooked fermented baked milk many times with Lactin and Lactoferm leavens, honestly, to me it tastes better on Orsik !!!

Tomorrow I'll sour yogurt from Orsik !!!

That's it, tomorrow I'm going to rob a groupon ...

[Svetlana]

especially yogurt

Svetlana, don't you remember, how long did the yogurt ferment?

[Crochet]

Crochet, today I fermented yogurt - 1 bag of Oursson starter culture for 1.2 liters of boiled village milk. I cooked in a 2-liter container a yogurt maker 2103 for 8 hours. I turned it off recently, put it in the refrigerator. You can't try it yet, but I liked the texture very much - it is dense and even.

[Olenka]

Olenka, thank you very much, I put it in the yogurt maker), I will look ...

[Crochet]

My fermenter also means overheating, if the yogurt is fermented there for more than 6 hours, the whey will be fermented for 6 hours and in a fermenter with a ceramic container, or 5 hours in this yogurt maker, sour. But I pour a bag for 2 liters.
Crochet, Inna, be sure to check after 4 hours.

[Svetlanochka]

Svetlanochka, thank you very much !!!

After 4 hours I will look ...

I’m a 1.25 liter sachet. diluted milk) ...

Today I noticed that after an hour and a half my yogurt maker begins to blink her red-green eyes)), as I understand it, winks)) start when the temperature rises above the permissible or not?

As I understand it, the winks)) start when the temperature rises above the permissible or not?

Or not ... When it reaches the set rate.

[Inna]

Inna, or when it reaches the right temperature, it seems to me.

[Girls]

Girls, thanks, I actually meant it ...

[Sedne]

Sedne, I put the yogurt for the first time, and in general I used the Oursson yogurt maker for the first time. I took time from the recipe book. Very little serum was formed - maybe a teaspoon. I don't know what will happen to the store milk, the recipe says - fat milk, so I used the village milk.The only thing was to use a small container, because it is not very convenient to get yogurt out of a 2-liter jar.

and generally used the Oursson yogurt maker for the first time

it is not very convenient to get yogurt out of a 2-liter jar.

So this is not a yogurt maker, but a Ourson fermenter. I make matsoni in a liter can, it is eaten faster))

[kubanochka]

kubanochka, as the manufacturer calls it a yoghurt-fermenter, and in Mvideo it is simply a yoghurt-maker. So I, after them, call my device that way. And I cooked on the "Yogurt" mode.

[Belka13]

Belka13, Olenka, I understood)) just this topic is about the Oursson FE1502D yogurt maker, about the yogurt maker is another topic. This is so that you do not get confused)) The volumes are different))

[kubanochka]

kubanochka, I apologize for misleading and confusing everyone in this topic, it just coincided that I prepared matsoni today and answered Inna's question. Although the times there may be different, I did not think about it

[Girls]

Girls, who made cottage cheese on dry leaven from Orsik, do you dilute one stick (3 gr.) per 1 liter of milk?

I'm thinking, maybe 3 liters of milk and 2 sticks will be enough ...

[Crochet]

Crochet, I'm just going to buy Orsik, just the other day I found out about their existence, subscribed to the topic.

I can say about others.
Vivo 0.5g .. bottle, my favorite good food 1gr. sachet. I fermented them for 3 liters in a yogurt maker, and now for 2 liters in a multicooker. Everything is fine. The weight of the curd and the density were equal. That is, if with 1 y. were 300 + - gr. then from 2 liters 600, and from 3 liters 900.

In the near future I will buy Orsik starter cultures and try the same.

In any case, you can paint over both 1 and 2 liters and compare the quality.

[Inna]

Inna, I think for 3 liters and 1 stick is enough, for yogurt I made 1 packet for 2 liters, the clot was very dense. I remember earlier they wrote vivo for 1 liter and fermented calmly for 3 liters, only now they began to write 1-3 liters