Moulinex YOGURTEO YG229 Manual Del Usuario página 15

PROBLEMS
Yoghurts too acidic.
A viscous liquid
(called serum)
has formed on the
yoghurt's surface
at the end of
fermentation.
WHAT DO I DO IF MY APPLIANCE DOESN'T WORK?
– Start by checking the power cord and plug.
You have carefully followed all these instructions, and yet your appliance still does not
work? In this case, contact your retailer.
If you have any problems or queries please call our Customer Relations Team first for expert help
and advice:
Helpline:
0845 602 1454 - UK
(01) 677 4003 - ROI or contact us via our website
RECIPES
FLAVOURED YOGHURTS
YOGHURTS WITH Flavoured Syrups
– The syrups used are the type used in cocktails.
– 1 litre of milk, 1 jar plain yoghurt or 1 sachet of ferment.
• Fruit syrups (grenadine, orange, blackcurrant, lemon, mandarin, strawberry, redcurrant, barley
water, raspberry, wild strawberry, banana, blueberry, cherry, etc): 5 tablespoons
• Flower syrups (rose, violet, jasmine, sandalwood): 4 tablespoons.
• Mint syrup: 4 tablespoons.
Pour the yoghurt or the ferment into a container. Add the cordial and gradually pour the milk in,
mixing all of the time with a fork. Pour the mixture into the jars and place them in the yoghurt
maker (8 hours) without the lids.
CAUSES
Fermentation time too
long.
Too much fermentation.
SOLUTIONS
Reduce the fermentation time next time
you use the yoghurt maker.
Reduce the fermentation time and/or
add some powdered milk.
EN
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