10
SOLUTIONS TO FREQUENT PROBLEMS
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Yoghurts are too runny.
Use of semi-skimmed or
skimmed
milk
without
adding milk powder (the
milk used on its own is not
rich enough in proteins).
Add 1 yoghurt jar of milk
powder (2 with skimmed
milk) or use whole milk
and a half a jar of whole
milk powder.
The yoghurt maker was
moved, bumped or
vibrated during
fermentation.
Do not move the yoghurt
maker while it is working
(do not place it on a
refrigerator).
The ferment is no longer
active.
Change ferment or brand
of yoghurt.
The yoghurt maker was
opened
during
its
fermentation cycle.
Do not remove the jars or
open the yoghurt maker
before the programme is
finished (around 8 hours).
Keep the yoghurt maker
out of draughts while it is
operating, if it is cold it
may be useful to cover it
with a cloth in order to
keep the heat in.
Fermentation time too
short.
Start a second cycle at
the end of the first.
Yoghurts too acidic.
Fermentation time too
long.
Reduce the fermentation
time next time you use the
yoghurt maker.
A viscous liquid (called
serum) has formed on
the surface of the
yoghurt at the end of the
cooking period.
You must have heated
your milk beforehand and
mixed your ferment in too
early (the milk was still too
warm).
Remove the serum if you
want, or you can also eat
the yoghurts as they are,
without any problem. The
next time you make
yoghurts, ensure you wait
until all the ingredients
reach room temperature
before you mix in the
ferment.
Summary of Contents for YOGURTEO
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