Moulinex yogurteo YG231531/3H1 Manual Del Usuario página 12

Notice_YOGURTEO_2550769-03_Mise en page 1 13/04/11 09:58 Page10
SOLUTIONS TO FREQUENT PROBLEMS
PROBLEMS
Yoghurts are too
runny.
Yoghurts too
acidic.
A viscous liquid
(called serum)
has formed on
the yoghurt's
surface at the
end of
fermentation.
CAUSES
Use of semi-skimmed or
skimmed milk without
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The ferment is no longer
active.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 too
short.
The pots haven't been
properly cleaned/rinsed.
Fruit added to
yoghurt.
Fermentation time too
long.
Too much fermentation.
SOLUTIONS
Add 1 yoghurt jar of milk 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.
Check the use-by-date of your ferment
or your yoghurt.
Do not remove the jars or open
its the yoghurt maker before the
programme is finished (around
8 hours).
Keep the yoghurt maker out of
draughts while it is operating.
Start a second cycle at the end of
the first.
Before pouring your preparation into
the pots, check that there are no
traces of
household cleaner or dirt on the
inside of the pots.
the 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.
Reduce the fermentation time next
time you use the yoghurt maker.
Reduce the fermentation time
and/or add some powdered milk.
10
washing-up liquid,