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135134
EN
• Do I have to use cow's milk?
It is possible to use other milk of animal (goat, sheep) or plant (soya)
origin. These milks will give a more fluid result than whole cow's milk.
• How long will my homemade yogurt keep?
The maximum shelf life of fresh yogurt and cheese in the refrigerator is
7 days. Dairy desserts must be consumed soon after being made.
• Can I get additional jars?
You will find sets of 6 additional jars on the website:
www.accessoires.home-and-cook.fr.
TROUBLESHOOTING
PROBLEMS POSSIBLE CAUSES RESOLUTION
Yogurt/cheese too
runny.
Use of semi-skimmed milk
without adding powdered
milk (the milk used is too
low in protein alone).
Add 1 jar of whole milk yogurt
powder (2 if it is skimmed milk) or
use whole milk.
Movements, shocks or
vibrations of the appliance
during fermentation.
Do not move the appliance during
operation.
Never put it on a refrigerator.
The culture is no longer
active.
Change culture or brand of yogurt/
fresh white cheese.
Check the expiration date of the
culture or yogurt/fresh white
cheese.
Use of a fresh cheese or
a commercial petit suisse
that has been thermised.
Therefore it contains very
few active cultures.
Use a jar of fresh white cheese as
a culture.
Problems with results
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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