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Idiomas disponibles
Idiomas disponibles
SOLUTIONS TO FREQUENT PROBLEMS
P P R R O O B B L L E E M M S S
Yoghurts are too runny.
Yoghurts too acidic.
A viscous liquid (called
serum) has formed on
the surface of the
yoghurt at the end of the
cooking period.
C C A A U U S S E E S S
Use of semi-skimmed or
skimmed
milk
adding milk powder (the
milk used on its own is not
rich enough in proteins).
The yoghurt maker was
moved, bumped or
vibrated during
fermentation.
The ferment is no longer
active.
The yoghurt maker was
opened
during
fermentation cycle.
Fermentation
time
short.
Fermentation
time
long.
You must have heated
your milk beforehand and
mixed your ferment in too
early (the milk was still too
warm).
10
S S O O L L U U T T I I O O N N S S
Add 1 yoghurt jar of milk
without
powder (2 with skimmed
milk) or use whole milk
and a half a jar of whole
milk powder.
Do not move the yoghurt
maker while it is working
(do not place it on a
refrigerator).
Change ferment or brand
of yoghurt.
Do not remove the jars or
its
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.
too
Start a second cycle at
the end of the first.
too
Reduce the fermentation
time next time you use the
yoghurt maker.
Remove the serum if you
want, or you can also eat
the yoghurts as they are,
without any problem. The
next
time
yoghurts, ensure you wait
until all the ingredients
reach room temperature
before you mix in the
ferment.
you
make
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