Troubleshooting - Lagrange Ligne Bedienungsanleitung

TROUBLESHOOTING

Always follow the instructions in this guide carefully; this will prevent
the most common problems. If you still experience difficulties,
refer to the following table for possible explanations and tips for
resolving your problem.
Remember that the quality of the milk and ferment you use are
determining factors in the success of your recipes.
No. Problem
You used skimmed or semi-skimmed milk.
The milk lacks proteins and does not allow
for optimal setting.
The ferment is no longer working.
The yogurts are
1
The yogurt maker was opened during the
too runny
cycle or moved.
The yogurt jars were poorly cleaned or
rinsed.
Raw fruit were added to the preparation.
The yogurts are
2
The fermentation time was too long.
too acidic
Cause
We recommend using whole milk or failing that adding powdered milk (5 teaspoons) to the skimmed
or semi-skimmed milk.
Use another brand of yogurt.
The regeneration is no longer effective (5 times maximum).
Warning, 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.
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Solution
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