18
PROBLEMS POSSIBLE CAUSES RESOLUTION
Yoghurt/cheese
preparations that are too
liquid.
• Using semi-skimmed milk
without powdered milk added
(because milk used on its own
is not rich enough in proteins).
• Add one pot of yoghurt made with
powdered milk (two with skimmed
milk) or use whole milk.
• Movement, impacts or
vibrations in the appliance
during fermentation.
• Do not move the appliance while in
operation.
• Do not place on a refrigerator.
• The ferment is no longer
active.
• Change the ferment or brand of
chilled yoghurt/fromage frais.
• 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,
which is thermised.
They therefore only contain
very little active ferment.
• Use 1 pot of chilled fromage frais as
ferment.
• The appliance was opened
during the cycle.
• Do not remove the pots or open the
appliance before the end of the
cycle (approximately eight hours).
• Keep the appliance away from air
currents during use.
• Fermentation time too short.
• Increase the fermentation time
using a timer.
• Fruit added to yoghurt.
• Consider cooking the fruits, or use
compotes or jams (at room
temperature).
Raw fruits release acidic elements
which prevents the yoghurt from
forming correctly.
Yoghurts/cheese
preparations that are too
liquid.
• The pots haven't been
washed/rinsed correctly
(handwash or in the dishwasher).
• Before pouring the preparation into
the pots, check that there is no trace
of washing up liquid, cleaning
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
surface or on the sides of
the yoghurt at the end of
fermentation.
• Too much fermentation.
• Reduce the fermentation time
and/or add powdered milk.
My cheese preparation is
too bitter or has a strong
taste of lemon.
• Excess rennet or lemon juice.
• Readjust the quantity of rennet or
lemon juice that you add so as to
keep the preparation firm but also
obtain a better taste.
Troubleshooting
Unsatisfactory results
