tea maker"" - Results: 1812
Several possible causes:
• Use of semi-skimmed or skimmed milk without adding milk powder (the milk used on its own is not rich enough in proteins).
⇨ Add 1 yoghurt jar of milk powder (2 with skimmed milk) or use whole milk and a half a jar of whole milk powder.
• The yoghurt maker was moved, bumped or vibrated during fermentation.
⇨ Do not move the yoghurt maker while it is working (do not place it on a refrigerator).
• The ferment is no longer active.
⇨ Change ferment or brand of yoghurt. Check the use-by-date of your ferment or your yoghurt.
• The yoghurt maker was opened during its fermentation cycle.
⇨ Do not remove the jars or open the yoghurt maker before the programme is finished (around 8 hours). Keep the yoghurt maker out of draughts while it is operating.
• Fermentation time too short.
⇨ Start a second cycle at the end of the first.
• The pots haven't been properly cleaned/rinsed.
⇨ Before pouring your preparation into the pots, check that there are no traces of washing-up liquid, household cleaner or dirt on the inside of the pots.
• Fruit added to the yoghurt.
⇨ Try cooking fruits, or preferably use commercial stewed fruits or jams (at room temperature). Raw fruits will release acidic substances which prevent the yoghurt from forming correctly.
• Use the milk and ferment at room temperature or slightly warm (heat to 37°C or 40°C). Do not use milk straight out of the refrigerator.
• Check the correct positioning of the pot holder (part 7 in the picture).
Caution: the pots must be suspended and must therefore not be in contact with the base (part 8 on the picture).
• You forgot to position the ring (part 12 on the picture) in order to elevate the 2 pots from the center.
Caution: put the ring in place before placing the pots.
• Express Yoghurts (programme P1):
- For this programme, in order to obtain an optimal result, we advise you to use only natural yoghurts as ferment and whole milk.
- Freeze-dried ferments are not recommended for this programme.
One individual pot (150 gr) of natural plain fresh yoghurt found in the shops (preferably made from whole milk), with the longest best before date possible.
OR
Lyophilised dry ferment or dried yoghurt culture (bought in supermarkets, pharmacies and certain health food shops). Use the activation time and quantity of ferment/starter recommended in the manufacturers instructions.
OR
One pot of plain yoghurt you have already made in your yoghurt maker.
Express Yoghurts (programme P1):
- For this programme, in order to obtain an optimal result, we advise you to use only natural yoghurts as ferment and whole milk.
- Freeze-dried ferments are not recommended for this programme.
WARNING: when you have made your first set of yoghurts, you simply need to keep one jar aside in order to serve as the ferment for the others. After 5 sets, the ferment should be renewed because after a while it becomes weaker and provides for a less solid consistency.
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