11
Potential problems and troubleshooting
The yoghurt is still too liquid after 8 hours.
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Extend the process to 14 hours, checking regularly the consistency of the yoghurt until it is as
desired.
The yoghurt is still too liquid after 14 hours.
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The milk might have been too hot during mixing with yoghurt cultures. Makes sure that the milk
temperature does not exceed 44°C when adding the bacterial cultures.
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The cultures used may have been inactive or inappropriate. Make sure that you are using
appropriate cultures of sufficient quality.
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The milk might have been inappropriate
– the preservatives include in it or its incorrect
pasteurisation may have inhibited or prevented the growth of yoghurt cultures.
The yoghurt is too grainy.
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The yoghurt cultures and milk have not been mixed properly. The cultures always have to be
mixed well with warm milk.
There are red spots on the yoghurt surface.
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It may be a sign that the milk had been contaminated with mould spores. The yoghurt is
unsuitable for consumption and has to be discarded. Prior to next use, wash the yoghurt jars and lids
very thoroughly. Pour boiling water into the jars. Mould spores may remain suspended in air for a long
time, contaminating the milk and making it unsuitable for yoghurt production. Therefore, it is necessary
to care for the best possible cleanness of the equipment and not leave the milk open prior to adding the
cultures.
Cleaning and storage
Proper and regular maintenance will extend the product lifetime. Make sure that the product is stored
in good conditions and used properly.
•
It is recommended to use gentle cleaning agents and accessories that protect the device body
and plastic elements against scratching.
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Wash the jars with boiling water (do not boil them for more than 1 minute). Wash the jar lids with
warm water. The container with the housing and the panel should be wiped with moist material and
dried. It must not be immersed in water!
•
It is forbidden to insert or remove the plug with wet hands.
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After each use the device should be cleaned with a moist cloth and left to dry.
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The device elements need to remain clean all the time as they come in contact with food.
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The yoghurt maker should be stored in a dry place, beyond the reach of children, and it should be
protected against dust and dirt.
SAFETY PRINCIPLES
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When operating the yoghurt maker it is necessary to apply safety measures related to safe use
of electrical devices.
•
It is recommended to place the device in the kitchen, at a location shielded against excess sunlight
exposure, ensuring convenient operation and safety of use.
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Children should have access to the yoghurt maker only under supervision of adults.
•
The device should be secured against access of pet animals.
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When the device is working, it should not be moved.
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The device must n
ot be repaired or modified on one’s own.
•
Do not leave a working device unattended.
