Yoghurt thermos Oursson FE55051 / RD

[Inna (Krosh)]

Such a miracle appeared on sale in Orsik. RU

Color to choose from: white, red (they are already on the site), orange and light green are also painted on the book for the device (they are not on the site)




According to item 2, I will say right away that the container is NOT airtight and the new one smells strongly of chemistry (soaps and aired for several days)
In the topic about yoghurt starters, we (me and Krosh) were waiting for it to appear on sale.
As soon as it appeared, I ordered it. I don't know why)))) for the sake of interest, probably

And so she came to us dressed up for a holiday, that is, she came to my house.
I was shocked by its size In the picture, it seemed to me not very large, especially since I already had 1 liter capacity (they can be ordered separately)

So, its dimensions are as follows: diameter - 14 cm
height without cover - 24.5 cm
height with lid - almost 31 cm
height of 1 liter container - 18 cm

Here she is so all beautiful (she wanted white, but only red was available)

🔗

It consists of a body, an insert that is installed inside and a container is placed on it, a lid and a 1 liter container.

🔗

Includes a small booklet.

🔗
Inna (Krosh) I really wanted to see (and I did)))) how she copes with cooking, especially kefir.

We make kefir "Kefir" sourdough from Orsik - 1 sachet, ultra-pasteurized milk - 1 liter.
By the way, today I mixed the leaven with milk in a different way (I usually poured the leaven into a small container, poured a little milk, kneaded thoroughly, who uses these leavens, knows that they stick together and need to be mixed thoroughly), so, today I did so: poured some milk into a container, from above poured the leaven, stood for a minute and ... everything was quickly mixed. I will always do this.

I poured everything into a container, 1 liter turned out almost to the eyeballs.

🔗

She poured boiling water into a thermos (you need 1.2 liters) up to the mark, inserted a ring, put a container with milk. That's how she gets up.

🔗

I closed it with a lid.

According to the instructions, the thermos must be placed in a warm place. Now we don't have such a place at home) it's cool.
I put it in the box in which I received it, covered it with a woolen jacket)

Towards night I will see how the kefir is doing there, tomorrow I will report the result.

That's it for today

[Irish]

Irish, I congratulate you on such a device! Handsome, stylish, interesting!
And I'm still swinging on a swing in terms of choosing a yogurt maker. You cook such fermented milk delicacies that I eat.
Only this choice will be harder for me than the choice of a multinational.
Congratulations, Irochka!

[Ritochka]

Thank you, Ritochka!
So far I can not say anything about him, neither bad nor good
Let's see how it shows itself.

And I'm still swinging on a swing in terms of choosing a yogurt maker

And I have some kind of fetish for a yogurt maker, though I recently gave one.

[RepeShock]

So I am also looking towards this yogurt maker. I wonder how you can make different fermented milk products, you need a different temperature?
RepeShock, Congratulations!!!

[Olga]

Olga, Thank you!

So I think how there will be different temperatures if the conditions are the same)

We are waiting for impressions)))

[Irina]

Irina, congratulations on your purchase! : rose: I look forward to your feedback. And I saw him two weeks ago in the Metro for sale. She turned it over and put it on, he is so big.

[Anna]

Anna, Thank you!
If I saw her live, I would not take it either))))

[Irina]

Irina, I didn't take it not because of the size, I just have a lot of things for making sour milk. But all the same it is interesting how it will cook in it.

I got yogurt in the morning, like, okay. I put it in the refrigerator.

🔗

In the evening I took a sample, the taste is normal, the consistency is good. In principle, it does not differ from a regular yogurt maker.
But much better than from a fermenter)

🔗

🔗
It is difficult, of course, to judge by the first time.
Then I'll do something else in it, I'll tell you.

It is difficult, of course, to judge by the first time.
Then I'll do something else in it, I'll tell you.

And it would be nice to try sour cream.
Ira, as I understood from what I have read, is not a bad thing. I'm right?

[Sveta]

Sveta, the thing may not be bad, but it's so big ...
I bought it a long time ago, and then a yoghurt maker came out with a choice of temperature and time, I also bought it and am very pleased with it.

And this one .... well, let it be now) maybe I'll take it to the dacha, I have a fermenter there, but it overheats very much, it's just horror.

Sour cream, I think, will work, it is not as capricious as kefir.

[Irishechka]

Inna (Krosh) really wanted to see

Oh), this forever most everything is necessary ...

Irishechka, my dear little man, I am very, very grateful to you for the review and test of this yogurt maker !!!

I look forward to your further tests !!!

normal taste, good consistency. Basically, no different from a regular yogurt maker

Irish, and you didn't measure the temperature right after cooking?

It is difficult, of course, to judge by the first time.

That's for sure, the next one has already decided what will happen ?!

[Innochka]

Innochka, to your health!

Did you measure the temperature right after cooking?

Nope, but I have nothing.
But look at me what happened: I put this case somewhere around 16 hours (in the hope that in 6 hours it would be ready))) At 22 hours I checked, the milk was still liquid. Well, I went to sleep))) In the morning I think, kapets kefirchik, so much stood there. But, no, it worked out fine.
Today it has become even thicker.
I think if you just put it on at night, it will be fine.
So I'll do it next. times, but when it will be, I don't know yet

Today I could not resist and bought such a thermos in the Metro for 599 rubles. , and a spare jar for 99 rubles.

[Anna5311]

Anna5311, Anya, congratulations! Let it come in handy!

[Irina]

Irina, Thank you. Will definitely come in handy. I'll test it tomorrow.

Today I made sour cream from 10% cream, fermented with 20% sour cream. After 7 hours, everything was ready, it turned out thick. Yesterday I put ryazhenka, baked milk + sourdough. After 8 hours it was not yet ready, I had to leave it until morning. It turned out so thick that there is only a spoon.

They are still in the metro for 599r

I bought myself on Wildberis for 500 rubles for the action. I put it on for the first time, but it's not ready yet in 6.5 hours. I'll wait until night.

In the metro, they are now 300 rubles

In the metro, they are now 300 rubles

wow

In the metro, they are now 300 rubles

You killed me. Although, I do not have a card there and not a fact that there is in St. Petersburg on Pulkovo highway.
In principle, the red price of this device is 300 rubles.

Unfortunately, I had nowhere to buy this assistant for 300 rubles, but for 500 kopecks my friend and I bought it. I made sour milk several times - bifivit, yogurt, streptosan and something else, I already forgot the name and company. Everything turns out well. The product is homogeneous, without water, the taste is the same as from a yogurt maker. A friend did not like the Skvaska kefir - it turned out very liquid, and everything else is also tasty.

And in St. Petersburg I was able to buy 300 rubles for gifts. I like the Orson thermos better than their yogurt maker. Nothing overheats. I used to like the sourdough, but now the quality is not very good, although we often have promotions for this sourdough in Spara. I took vivo for a sample. I like it so far.

[Marfusha81]

Marfusha81, they were 300 rubles only in Metro. They did not bring it to ours. I had to overpay. I like Vivo starter cultures too. And Orsik. These two manufacturers are my favorites.

And I really liked the kefirchik to do in this thermos! It's amazing how simple it is! Different yogurt makers, expensive and overheated and this thermos is amazing! All right! The kefir turned out so thick, turned the jar over and did not even budge!

I bought Orson yogurt makers in full. In addition to the electric yogurt maker, I also bought a thermos yoghurt maker, as well as Orson starter cultures. Yesterday I cooked kefir in a thermos. It turned out very well. The only thing that was inconvenient was to shake it with the sourdough, although at first I poured a little milk and added the sourdough, and after three minutes I shook it.Maybe due to the fact that she shook a little, the kefir turned out not to be uniform, but in small lumps. Although the taste is very good. Next time I'll cook everything in a large container, and then pour it into a thermos container.

I was puzzled by the purchase of a thermos yogurt maker. I'm trying to figure out whether I need it or not ... Girls, who has it and who uses it, help me, huh?
For a long time I have been making yoghurt in a slow cooker, in ordinary ikeev's glasses, 15 rubles each, with liquid narine-forte leaven, which is produced in Novosibirsk; I like everything, I don’t want a yogurt maker under any pretext)) although now there is a temperature control, and for a different number of cups / liters, and very beautiful
But the question arises with trips for a week or two. Quarantines will end, probably even soon. Take with you a multicooker-glasses, arrange dances with tambourines with sterilization-boiling-search for a stove-microwave-outlet ... Already passed, I don't really want.
Therefore, the questions are as follows:
1. If you take milk from a tetrapak, pasteurized or ultra-pasteurized. Heat it up? Or will it be able to heat itself up already inside the thermos, will there be enough boiled water or not?
2. Can the container be put into the microwave? With milk, warm it up?
3. Are the separately purchased Oursson containers (set of 6 pieces, 2 pieces for 1 liter and 4 pieces for 0.5 liters) really tight? or is it just stated? in the thermos itself, the container seems to be leaky.

Well, and from personal experience - a worthwhile thing? or is it easier to buy a thermos with a wide mouth for 0.5-1 liters and no longer litter the kitchen with dishes

Better buy a regular thermos.
This travel device is huge.

[Marfusha81]

Marfusha81, more multicooker ??? Thanks for the advice, I still think which is more convenient ...
It's not about the size, but the convenience of preparation. Our senior has nutritional problems. And yoghurts are more of a health food than a treat. Therefore, it must be done. Somehow they tried to cancel / replace with another sour milk, allergies quickly got out. So let's not experiment with food for now. And the question of purchasing a thermos is not just in size, but in the convenience of making yogurt. As if at the last moment before going to my grandparents for 2-3 weeks I will not run around looking for devices, that is, I will have to take a multicooker-glasses ...
So I ask whether it is worth taking ourson (questions above), or is it better to use a regular thermos and pick up a jar under it. Wide-necked thermoses are also not very small / light. And more expensive. But there are more functions))) and sealed

Orson's thermos is really huge. It will be necessary to look for a place to attach somewhere. Better to take a regular thermos ... Or consider glassless yogurt makers. I liked it from vivo (though I got it for free). Kefir, I make fermented baked milk in liter cans from Orson. Conveniently.
And the thermos twisted and twisted in my hands - but the size just killed.

I take ultra milk, I always have it at room temperature. I do not heat, I add the leaven and go. The thermos has enough warm tap water (from the hot tap).

Orson containers are really hermetic - I tested them lying in the freezer and on the shelf in the refrigerator, warmed them up in a micron - everything is ok.

I have such a yogurt maker, I bought it at the beginning of the year. I thought that my favorite old Binaton yogurt maker broke down, but it turned out that the LED of the switch had gone out and I just didn’t turn it on. But, I do not regret, let it be as a backup option (and I have yogurt - a strategic product, it should always be). And in general, I love devices in which there is nothing to break. I don't have a big thermos.
I don't use it often, but I can share my impressions. I'll tell you right away: it works. The yogurt is obtained, in time longer than in my electric one, there is 1.5 liters of yogurt and it can ferment in 3 hours. I was immediately puzzled to find a suitable glass jar to replace the plastic one and hurray hurray, any standard jar with a screw cap fits perfectly there. I got from tomato paste. I pour boiling water and leave it for 6 hours, no less (put the glass jar carefully so that it does not burst from the temperature drop). I do not heat milk.The yoghurt maker is really big, in the picture it somehow looks smaller. But it is of such a positive scarlet color - it pleases the eye, and besides, it does not take up much space on the table, because it is vertical. The mark to which I did not find boiling water, I fill it up to the "start".
I also think to use it for saccharification of malt. When baking Borodino bread, it was necessary to brew the malt and keep it at a certain temperature. I don't have a big and wide-necked thermos, I had to jump with wrapping.
It can also be used in parallel with an electric yoghurt maker when, for example, you need a lot of yoghurt for weighed yoghurt or cottage cheese.
A separate plus is the design of Orson units and dishes. I really like their ceramics and cheerful colors of the devices.

[Gopher lightning]

Gopher lightning, thanks for the answers)) it's good that the containers are airtight, you can freeze milk in them. otherwise we take it 2 times a week, and I make yogurt more often. And there are many jars in the set. It will be necessary to experiment with hot water at least in a multicooker for now. With thermometer

The electric yogurt maker is not an issue at all. Not with any. They tend to fall, burn out from power surges, etc. You cannot put it in a car with you. If you are with a child in a sanatorium, electrical appliances for cooking are prohibited in the rooms. Maximum kettle. Well, I still took a small slow cooker "illegally". To go to grandparents far away. You never know it shakes somewhere, it's an electrical appliance. They don't need it for sure, that is, then take it back

Well, now I'm thinking about the dimensions ... A 1-liter Amet thermos with a wide neck (the firm is definitely proven, we have their 3-liter thermos with a narrow neck for 20 years already. Boiling water holds a day) dimensions 10.5 x 26.5 cm And the capacity of ourssonian can not be crammed into it ... If only a jar of 0.5 or 0.75 liters. Or pour milk like that, then pour yogurt ... Rrrrr ... again there will be dancing with jars.
Oursson thermos 14cm x 30cm ... The difference is 3.5 cm ... Eh ... Something I am inclined to think that we must still take oursson ...




Plyushkin @, Elena, thank you)) well, yogurt preparation time is not a global problem. For three years already on the machine - in 3 hours or in 8)) It's great that you can use glass)) But you still have to order containers)) I have long wanted something specially for milk, freeze. And then there's exactly a liter or half a liter))

I have never had a yogurt maker. And nowhere to put, and there was a slow cooker with a yogurt function. And I also took the next pressure cooker with yogurt. No overheating or draft problems. And cups - Ikeevsky 15 rubles each, 8 pieces are included at once, 1.5 liters of milk.

Thanks for the advice and advice. I went to order ours)) on WB, by the way, now there are inexpensive sets of containers, and a light thermos costs 656 r. In the CSN 510 p. But you have to go there ...

[Alenka578]

Alenka578, I now live far from home, where many of my devices are left, including yogurt makers. So I can say that the thermos yogurt maker fully met my expectations. Every week I make yogurt and / or sour cream in it. Everything works out great. Sometimes I take milk / cream straight from the refrigerator as a basis, sometimes I warm it up to room temperature. It takes up little space compared to a multicooker and about the same as a regular thermos. I definitely advise.

I report My thermos Ivory arrived, a jar with a red lid. The rest of the jars are still going somewhere)) while I'm playing with a thermometer. Something is not working out very well yet ...
Experiment 1. Poured boiling water as in the picture. 1.2 l. Instead of yogurt - a liter of water at room temperature and a thermometer for water. After 15 minutes, the water in the container was 40 degrees! After 25 - 50 degrees ... Obvious strong overheating ...
Experiment 2. Hot tap water in a thermos, room temperature water in a jar ... After 20 minutes - 30 degrees ... I would like a little more.
I will further understand ...
By the way, he is not so huge ... Wide, yes. But you need space to keep warm ...
So I think that if there is a cold generator on the bottom (there is a small one from the refrigerator bag), then you can also use it as a mini-refrigerator for transportation ...

[Alenka578]

Alenka578, Elena, thanks for the temperature measurements. I have such a thermos-yogurt maker, and I was constantly tormented by the question of the right temperature. Overheating, sad (. As soon as you find a suitable temperature mode, write down in the thread, please, I'm very interested.

[Elfa]

Elfa, of course, unsubscribe. The most interesting one ... So I suspect that overheating at the very beginning may not be very terrible for Oursson's leavens. They're in powder. Although who knows ... I use liquid Narine-Forte leaven, the temperature there is important ...
In general, the manufacturers of yogurt makers, I suspect, have a cunning move. In fact, thermophilic streptococcus, which just gives a great result, but is absolutely useless, survives even at 50 degrees ... But yogurt turns out - it's worth a spoon! And the rest is dead - who has a laboratory at home for testing ???
So the yogurt makers overheat ... And we run around with thermometers ...



In general, I tried this and that ... Thermos was generally taken to make my life easier on trips. Or at home, when there is absolutely no time to do yoghurt ... Along the way, I read a bunch of reviews. Most of them are enthusiastic. I'm wondering, out of a hundred owners, five people are interested in what they actually did, and the rest ??? A bunch of videos on blogs and channels, a bunch of comments on forums and in stores ... Sooooo few people thought about temperature and overheating.
What happened in the end ... In any case, the milk must be heated, or boiled and cooled to 40-43 degrees. Pour boiling water into the flask up to the bottom edge, or until the hole in the insert. So that the jar is not in the water, but as if steamed. And then our 40 degrees in milk are kept, from below it can be a little hotter, but not critical. Moreover, the water is gradually cooling down. The bacteria die after 45 degrees. And we won't get more than 43 from steam. All! Pour milk and sourdough, set to ferment)) I simultaneously put a liter in 5 glasses in a multicooker and half a liter in a thermos. Let's see the result)) in the evening))

By the way, many have written about boiling water to the bottom step. In fact, there is a mistake in the instructions ... Or not a mistake, but a thermos is needed only for "native" leavens ...



Well, everything seems to be sorted out)) the yogurt stood in the multicooker for 7 hours, now it is in the refrigerator. The yogurt in a thermos has just started to thicken. I left it for another hour or an hour and a half, but it’s already clear what happens. The water in the thermos is warm, 40 degrees, the container with milk is also warm, about 35 or a little less, did not measure. I think over-fermented yogurt will work well

That's who's talking about, but I'm still working out yogurt in a thermos
First, I love the jars. A set of two liter and four half liter. I freeze milk in them, take it twice a week, the barrel arrives. They are about the size of the middle shelf of the freezer. Compact, side by side and on top of each other. And then the cylinders fit well into the saucepan
Secondly, yogurt turns out! I have to do it more often, I used to do it from 1.5 liters in cups in a multicooker, it took about three days. Now I do a liter, every other day or every day. But there are fewer problems - a thermos takes up a little space in comparison with a multicooker, and you can push it away from the outlet. Not electric)) plus you don't need to sterilize the cups, rinse the jar with boiling water and that's it
Of the minuses. Yogurt in a slow cooker turns out faster and thicker. In a thermos, it often comes out sour so far (in theory, narine is made from liquid sourdough and should be sour, but I take it out a little earlier). And in a thermos, he is more likely to drink.
Still need to "work out" the temperature. While summer, even at night with open windows it is very warm. Accordingly, the water in the thermos cools down more slowly. But if it is cold ... Or add hot water, or wrap it in a blanket.
So far, yoghurt with sourdough takes 8-10 hours. With a couple of spoons of re-sourdough - 3-4 hours.
Actually, I'm happy with the purchase.I’ll return, most likely, to the glasses, but on trips, at home, as a “quick” option (to re-ferment or quickly put on when there is no time) - a very convenient thing! Well, aesthetically, it's a nice thing.