If your yogurt came out as unexpected, or looked strange, then do not eat.
Next time you make, make sure you follow the following check list:
Resulted in unexpected outcome
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1．
When yogurt dose not congeal well.
□ Temperature and timer are set properly?
Temperature and time required for fermentation are different depending on the type
of the yogurt you make (see page 8).
□ Using milk? Milk-based drinks are not appropriate.
Check the type of the milk (see page 7).
□ Using pasteurized milk?
When using pasteurized milk, boil milk once then cool it to less than 30 degrees.
Adding a starter while milk is still hot will kill the starter (see page 7).
□ Using fresh milk?
□ Using a fresh starter?
If the starter is not fresh, yogurt dose not come out well.
(If you want to use the yogurt you made previously as a starter for your next batch,
use the yogurt made within 2-3 days).
□ The starter you use contains no agar, gelatin, fruits, vegetables, or the like?
Using yogurt containing agar, gelatin, or the like, as a starter may cause runny
yogurt.
□ Some of commercially available yogurt is difficult to congeal.
Many of Caspian Sea Yogurt is especially difficult to congeal.
□ Sanitization of the container as well as the yogurt spoon has been done according
to the instructions?
□ Stirring or shaking yogurt during fermentation?
□ The temperature of the milk was less than 30 degrees, when using warm milk?
Using the milk with temperature of more than 30 degrees may kill the starter.
2．
When yogurt is too runny.
□ Some whey (liquid) is released when the fermentation time is long.
Try to shorten the fermentation time.
Whey contains abundant nutrition of yoghurt, so it can be mixed into the yogurt and
eaten.
3．
Strong acidity / weak acidity
□ Acidity depends on the fermentation time. The longer the fermentation time, the
higher the degree of acidity.
Acidity and flavor depend on the starter being used.
4．
Unevenness in finish
□ Unevenness in finish may be occurred when the starter is not well mixed.
Powdery starter should be mixed well so as to melt the powder completely.
Yogurt starter should be mixed while crushing the yogurt.
5．
Strange smell / strange color
□ Contamination with germs may be occurred. Do not eat and dispose it.
Do no use such yogurt as a starter for your next batch.
□ The surface of the yogurt may turn to pink depending on the brand of the soy milk
being used; however, the yogurt can be eaten without any problem since it is caused
by one of ingredients contained in the soy milk.
(If it smells bad, or the inside is discolored, then do not eat and dispose the entire
yogurt. There is a possibility that bacteria are breeding.)
The tip to keep making yogurt for a long time is not to be mixed with bacteria.
Make yogurt immediately after sanitization with fresh milk and a fresh starter.
