Moulinex YG229510, Руководство пользователя

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CARE & HYGIENE WHEN MAKING YOGHURT
– All the equipment used in the yoghurt making process - jars, jar lids and if used saucepan, jug,
sieve, and spoons - should be sterilized either by using Milton sterilizing solution or cleaning
in a dishwasher.
– Sterilising the jars and lids is important to prevent the introduction of any undesirable airborne
organisms which could interfere with the incubation of the fement/ culture, and result in runny
yoghurt which will not set.
PROBLEMS CAUSES SOLUTIONS
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The ferment is no longer
active.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.
Check the use-by-date of your ferment
or your yoghurt.
The yoghurt maker
was opened during its
fermentation cycle. Do not remove the jars or open the
yoghurt maker before the program is
finished (around 8 hours).
Keep the yoghurt maker out of draughts
while it is operating.
Fermentation time too
short. Start a second cycle at the end of the
first.
The pots haven’t been
properly cleaned/rinsed. Before pouring your preparation into the
pots, check that there are no traces of
washing-up liquid, household cleaner or
dirt on the inside of the pots.
Fruit added to the
yoghurt. Try cooking fruits, or preferably use
commercial stewed fruits or jams (at
room temperature). Raw fruits will
release acidic substances which prevent
the yoghurt from forming correctly.
SOLUTIONS TO FREQUENT PROBLEMS