No.
Problem
Cause
Solution
1
The yogurts are too
runny
You used skimmed or semi-skimmed milk.
The milk lacks proteins and does not allow for
optimal setting.
We recommend using whole milk or failing that adding powdered milk (5 teaspoons) to the skimmed or
semi-skimmed milk.
The ferment is no longer working.
Use another brand of yogurt.
The regeneration is no longer effective (10 times maximum).
The yogurt maker was opened during the
cycle or moved.
Warning, vibrations, even very minute ones such as those from a refrigerator in operation, can prevent
yogurts from setting properly. Drafts and temperature changes can also have an impact on the setting
of yogurts.
The yogurt jars were poorly cleaned or rinsed. Always make sure that there are no traces of dirt or dishwashing liquid in the yogurt jars.
Raw fruit were added to the preparation.
Always cook fruit before adding it to the preparation because it is too acidic and kills the ferments,
hindering optimal setting. It is better to use preserves or jam.
2
The yogurts are too
acidic
The fermentation time was too long.
Reduce the fermentation time for the next batch.
3
Cannot turn cheese
out of strainer
The rennet is too old.
Comply with the use-by dates on packages.
The ferment does not work.
Try another brand of fromage blanc or petit suisse cheese.
The regeneration process has expired (max 5 times).
The milk quality is poor.
Try another brand of milk.
Use fresh whole milk for best results.
4
The cheese is too
liquidy
The ferment does not work.
Try reusing the cheese to start your next batch while using higher-quality milk.
The milk quality is poor.
Vous pouvez réutiliser le fromage obtenu pour une prochaine fournée, en utilisant un lait de meilleure
qualité.
The cheese has not drained enough.
Leave the cheese longer to drain.
Pour out the whey so the cheese is not left sitting in it.
The jars and cottage cheese drainers were
poorly cleaned or rinsed.
Always make sure that there are no traces of dirt or dishwashing liquid in the drainers.
5
The cheese is too
crumbly
The ferment is too old (the regeneration
process has expired).
Whip the fromage blanc and try a different ferment for the next batch.
Cheese left too long to mature.
Whip the fromage blanc.
The product comes out lumpy.
Beat the ferment thoroughly before adding the milk.
6
The cottage cheese
is too bitter
You put too much rennet into the preparation. Readjust the number of drops of rennet, referring to the dosage and time setting table.
68
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