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EN
PROBLEMS POSSIBLE CAUSES RESOLUTION
Yogurt/cheese too
runny.
The appliance has been
opened during the cycle.
Do not remove the jars or open
the appliance before the end of
the cycle.
Keep the appliance protected from
draughts during operation.
Adding fruit to the yogurt.
Remember to cook the fruit, or
use compotes or jams (at room
temperature). Fresh fruit releases
acidic elements that prevent the
yogurt from forming properly.
Alternatively, you can add fresh
fruit at the time of tasting.
Yogurt/cheese too
runny.
The jars have not been
cleaned/rinsed thoroughly
(hand washed or in the
dishwasher).
Before pouring the mixture into
the jars, check that there are
no traces of washing up liquid,
cleaning products or dirt inside
the jars, as this would prevent
fermentation.
Very acidic yogurts. Fermentation time too long.
Try to reduce the fermentation
time in the next round.
A translucent liquid
(called whey) forms
on the surface or
on the sides of
yogurt at the end of
fermentation.
Excessive fermentation.
Reduce the fermentation time
and/or add whole milk powder.
The cheese mixture
I've made has come
out too bitter or with
a very strong lemon
flavour.
Excess rennet or lemon
juice.
Adjust the amount of rennet
or lemon juice to maintain the
firmness of the mixture and
improve the flavour.
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