Solutions to the most common problems

 

 

 

 

 

 

PROBLEMS

CAUSES

SOLUTIONS

 

 

Use of semi-skimmed or

Add 1 pot of yoghurt made

 

 

skimmed milk without adding

from powdered milk (2 if

 

 

powdered milk (this milk used

made from skimmed milk) or

 

 

alone is not rich enough in

use whole milk and 1/2 pot of

 

 

proteins).

powdered whole milk.

 

 

 

 

 

 

The yoghurt maker moves,

Do not move the yoghurt

 

 

bumps or vibrates during

maker when in use (do not

 

 

fermentation.

place on a refrigerator).

 

 

 

 

 

 

The starter culture is no

Change the starter culture or

 

 

longer active.

brand of yoghurt. Check the

EN

 

 

use-by date of your starter

 

 

culture or yoghurt.

 

 

 

 

 

 

The yoghurt maker was

Do not remove the pots or

 

 

opened during the cycle or

open the yoghurt maker

 

 

the lid was not positioned

before the end of the cycle.

 

 

correctly.

Keep the yoghurt maker away

 

 

 

from draughts when in use.

 

Yoghurt is too liquidy.

 

 

 

Fermentation time too short.

Start a second cycle when the

 

 

 

first one has finished.

 

 

 

 

 

 

The pots have not been

Before adding the preparation

 

 

washed/rinsed properly.

to the pots, check that there

 

 

 

are no traces of washing-up

 

 

 

liquid, cleaning product or

 

 

 

dirt inside the pots.

 

 

 

 

 

 

Fruit added to the yoghurt.

We recommend cooking the

 

 

 

fruit, or using compotes or

 

 

 

jams (at room temperature).

 

 

 

Raw fruit releases acids

 

 

 

that prevent the correct

 

 

 

preparation of the yoghurt.

 

 

 

 

 

Yoghurt is too sour.

Fermentation time too long.

Make sure to reduce the

 

 

 

fermentation time for the

 

 

 

next batch.

 

 

 

 

 

A viscous liquid (called

Too much fermentation.

Reduce the fermentation time

 

serum) has formed on the

 

and/or add powdered milk.

 

surface of the yoghurt at the

 

 

 

end of fermentation.

 

 

 

 

 

 

 

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