Dash GREEK YOGURT MAKER DGY001, Инструкция по эксплуатации и рецепты

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TROUBLESHOOTING YOUR YOGURT
There are many things that can affect your success in making yogurt at home.
Here are some common pitfalls and things to watch out for.
There Is Liquid Collecting On The Surface Of The Yogurt
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A little whey is normal, mix it into the yogurt or pour it off.
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The milk may have been overheated (scalded or boiled ) causing it to separate.
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The yogurt may have been mixed while it was inside the Yogurt Maker. For best
results, do not stir or “prod” the yogurt while the probiotics are doing their work.
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The room was very hot when the yogurt was being made. If the Yogurt Maker
is in the kitchen, try to operate the Yogurt Maker away from hot stoves or other
heat generating appliances.
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The milk was over 110ºF when the starter culture was mixed in.
The Yogurt Is Not The Correct Consistency
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If the yogurt is grainy in texture the milk was most likely over heated. Boiling the
milk or putting it over direct heat “cooks” the milk proteins and may cause the
yogurt to become grainy or curdled.
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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.
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The milk may not have been heated to 185° F.
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The Dash Greek Yogurt Maker may not have been turned on or set for the
correct amount of time. Try adding more time to the Dash Greek Yogurt Maker.
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The starter yogurt may not have been fresh enough for the live and active
cultures to turn the milk into yogurt.
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The starter yogurt needs to be room temperature before mixing it with the milk.
Troubleshooting Your Yogurt