Lagrange 439 601 Betriebsanleitung Seite 86

TROUBLESHOOTING _________________________
Always follow the cheese-making instructions in this guide
carefully; this will prevent the most common problems. If you still
experience diffi culties, refer to the following table for possible
explanations and tips for resolving your problem.
No Problem
You used skimmed or semi-skimmed milk.
The milk lacks proteins and does not allow
for optimal setting.
The fermentation time was too short
The ferment is no longer working
The yogurts are too
1
runny
The yogurt maker was opened during
the cycle or moved
The yogurt jars were poorly cleaned
or rinsed
Raw fruit were added to the preparation
The yogurts are too
2
The fermentation time was too long
acidic
The rennet is too old
Cannot turn cheese
The ferment does not work
3
out of strainer
The milk quality is poor
Cause
We recommend using whole milk or failing that adding powdered milk
(5 teaspoons) to the skimmed or semi-skimmed milk.
Run another cycle of several hours.
Use another brand of yogurt
The regeneration is no longer effective (10 times maximum)
NB: vibrations, even very minute ones such as those from a refrigerator in operation,
can prevent yogurts from setting properly. Drafts and temperature changes can also
have an impact on the setting of yogurts.
Always make sure that there are no traces of dirt or dishwashing liquid in the yogurt jars.
Always cook fruit before adding it to the preparation because it is too acidic
and kills the ferments, hindering optimal setting. It is better to use preserves or jam.
Reduce the fermentation time for the next batch.
Comply with the use-by dates on packages.
Try another brand of fromage blanc or petit suisse cheese.
The regeneration process has expired (max 5 times).
Try another brand of milk.
Use fresh whole milk for best results.
85
Remember that the quality of the milk and ferment you use are
determining factors in the success of your cheese recipes.
Solution