Dash Go DSY101, Брошюра приветствия

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welcome booklet
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welcome booklet
Troubleshooting Your Yogurt Making Greek Yogurt
GREEK
YOGURT BASICS
The Yogurt Is Not The Correct
Consistency
•
If the yogurt is grainy in texture
the milk was most likely heated
too much. Boiling the milk or
putting it over direct heat “cooks”
the milk proteins and may cause
the milk to become grainy or
curdled.
•
The yogurt or starter culture may
have been added before the milk
was cooled to 100°–110° F, thus
killing the live and active cultures.
•
The milk may not have been
heated to 185° F.
•
The starter yogurt may not have
been fresh enough for the live and
active cultures to turn the milk
into yogurt.
•
The starter yogurt needs to be
room temperature before mixing it
with the milk.
The Yogurt Has A Bad Taste
•
The yogurt starter or culture may
be expired.
•
The milk may be expired.
•
Flavored yogurt may have been
used as a starter instead of plain
yogurt.
•
The yogurt may have been left in
the Dash Yogurt Maker too long.
There Is A Liquid Collecting On The
Surface Of The Yogurt
•
A little whey is normal, mix it into
the yogurt or pour it off.
•
The milk may have been over-
heated (scalded or boiled ) causing
it to separate.
•
The yogurt may have been mixed
while fermenting.
QUESTIONS? CALL OUR
YOGURT HELP
HOTLINE
1-800-898-6970