Troubleshooting

Unsatisfactory results

PROBLEMS

POSSIBLE CAUSES

RESOLUTION

 

 

 

 

• Using semi-skimmed milk

• Add one pot of yoghurt made with

 

without powdered milk added

 

powdered milk (two with skimmed

 

(because milk used on its own

 

milk) or use whole milk.

 

is not rich enough in proteins).

 

 

 

 

 

 

• Movement, impacts or

• Do not move the appliance while in

 

vibrations in the appliance

operation.

 

during fermentation.

• Do not place on a refrigerator.

 

 

 

 

 

• Change the ferment or brand of

 

• The ferment is no longer

chilled yoghurt/fromage frais.

 

active.

• Check the use-by-date of your ferment

 

 

or your chilled yoghurt/fromage frais.

 

 

 

 

• Use a shop bought, chilled

 

 

fromage frais or a petit suisse,

• Use 1 pot of chilled fromage frais as

 

which is thermised.

ferment.

Yoghurt/cheese

They therefore only contain

 

very little active ferment.

 

preparations that are too

 

liquid.

 

• Do not remove the pots or open the

 

• The appliance was opened

appliance before the end of the

 

cycle (approximately eight hours).

 

during the cycle.

 

• Keep the appliance away from air

 

 

 

 

currents during use.

 

 

 

 

• Fermentation time too short.

• Increase the fermentation time

 

using a timer.

 

 

 

 

 

 

 

• Consider cooking the fruits, or use

 

 

compotes or jams (at room

 

• Fruit added to yoghurt.

temperature).

 

Raw fruits release acidic elements

 

 

 

 

which prevents the yoghurt from

 

 

forming correctly.

 

 

 

Yoghurts/cheese

• The pots haven't been

• Before pouring the preparation into

the pots, check that there is no trace

preparations that are too

washed/rinsed correctly

of washing up liquid, cleaning

liquid.

(handwash or in the dishwasher).

products or dirt inside the pots.

 

 

 

 

 

Yoghurts too acidic.

• Fermentation time too long.

• Make sure you reduce the

fermentation time for the next time.

 

 

 

 

 

A translucent liquid (called

 

 

serum) formed on the

 

• Reduce the fermentation time

surface or on the sides of

• Too much fermentation.

and/or add powdered milk.

the yoghurt at the end of

 

 

 

fermentation.

 

 

 

 

 

My cheese preparation is

 

• Readjust the quantity of rennet or

 

lemon juice that you add so as to

too bitter or has a strong

• Excess rennet or lemon juice.

keep the preparation firm but also

taste of lemon.

 

 

obtain a better taste.

 

 

 

 

 

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