Kefir in Oursson fermenter

Category: Dairy and egg dishes
Kefir in Oursson fermenter

Ingredients

Country milk 1 l
Leaven 1p = 3g

Cooking method

  • Today we have kefir and yoghurt from Orsik starter cultures.
  • Kefir was made in a fermentor, home name - Grasshopper. Yoghurt in Stebian.
  • Tasty everything! Both in the fermenter and in Štebik. The fermenter is more convenient.
  • Kefir .... neeeee it is not kefir, it is thick kefir!
  • Everything is as usual ... I boiled the village milk, cooled it to 22-24 degrees, added the starter culture, mixed it, closed it with a lid, put it in the fermenter for 8 hours. I honestly don't know how much homemade yogurt should be fermented correctly, I looked at the technology for 12-24 hours.
  • I remember exactly at least 10-12 hours in the tanks at the factory. I put it on 8, eat without stirring with a spoon, it is correct to hold it for 8-10 hours, open it and stir it for another hour at 8. But I did as I did and tasted good to me. I honestly didn’t want to drink, it tastes like kefir, tasty, but it needs a little "ripening".
  • Kefir in Oursson fermenter
  • Kefir in Oursson fermenter
  • This is Yoghurt from Stebik sourdough from Orsik
  • Kefir in Oursson fermenter
  • Kefir in Oursson fermenter

Time for preparing:

8 ocloc'k

Cooking program:

FERMENTATION

julia_bb
Tatyana, what a delicious yogurt It's time to buy a fermenter for yourself))
vernisag
No yogurt, the spoon is worth it!
And what is that yellowish top there, sour cream formed? Milk from a private owner, from the village?
Tanyulya
Julia, thank you. The fermenter is definitely needed, it's simple and convenient. You can do it in a quick movie, but it has fewer body movements.

Irish, sour cream. Rustic milk, tasteful!
* Karina *
Wow kefirish, you can eat it with a spoon!
posetitell
What a notable-looking kefirische.
And here I ordered a fermenter, and immediately my eyes in a heap with questions - where to get the leaven or how to make it there?
Masinen
Tatyana, why are you so fat for milk?
They already take envy)))
Tanyulya
Mash, I buy from the villagers. In summer, at the dacha, we always buy milk and cottage cheese from the milkmaid. The milk is very good fat.
Ninelle
Tanya ... Stunned! Tse are cream and fermented! With butter! And my mom has now rearranged the yogurt in the refrigerator, says "why is he a single conglomerate with you?" I'll take a look in the evening ..
GruSha
Great, Tan.
It will be necessary to bring the leaven for the katyk from the village. By the end of summer only
Vinokurova
Tanyulya, even if I did not understand - PRACTICE kefir is cut with a knife ... tryndets !!!
awesome ... I don't want a fermenter yet ... honestly!
Tanyulya
Oooo, Gulya, I love katyk. But I don't know where to get the sourdough ... you can certainly buy a store-bought katyk for sourdough
AlenKa, yes, today at lunch I ate, well, sooo tasty and satisfying. It's hot here, so sour milk comes in liters.

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