8
PROBLEMS POSSIBLE CAUSES RESOLUTION
Yogurts that are too liquid.
• Use of semi-skimmed or
skimmed milk without
adding powdered milk
(the milk used alone is not
rich enough in proteins).
• Add one pot of yogurt
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• The ferment is no longer
active.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 yogurt.
• Check the use-by-date of
your ferment or your chilled
yogurt.
• The appliance was opened
during the cycle.
• Do not remove the tubs 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 the timer.
Yogurts that are too liquid.
• The tubs were not
cleaned/rinsed properly.
• Before pouring the
preparation into the tubs,
check that there is no trace
of washing up liquid,
cleaning products or dirt
inside the tubs.
Yogurts too acidic.
• Fermentation time too
long.
• Reduce the fermentation
time for the next batch.
A translucent liquid (called
serum) formed on the
surface or on the sides of
the yogurt at the end of
fermentation.
• Too much fermentation.
• Reduce the fermentation
time and/or add powdered
milk.
Troubleshooting
Unsatisfactory results
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