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TFALU79_Yogurteo_yogurteo 10/05/12 20:02 Page10
TROUBLE SHOOTING GUIDE
PROBLEMS
Yogurt is
too loose or runny.
10
CAUSES
Using 1% or fat-free
milk without adding
Instant Nonfat Dry Milk
powder.
The yogurt maker was
moved, banged into or
was not used on a flat,
stable surface.
The starter culture is no
longer active.
The yogurt maker was
opened during operation.
The jars and lids were
not properly
cleaned/rinsed.
Fresh fruit added when
making yogurt.
The yogurt did not
ferment long enough.
SOLUTIONS
Gently whisk 1/3 to 2/3 cup Instant Nonfat
Dry Milk powder with the cooled liquid milk
before adding the yogurt starter. This will
increase the milk solids and make the
yogurt thicker (see recipe for Reduced-Fat
or Fat-Free Yogurt).
Always place and use the yogurt maker on
a flat, dry surface, away from drafts, where
it will not be disturbed or moved.
Always check the expiration date of the
starter culture (either freeze-dried powder
or plain yogurt). Discard if expired;
purchase and use fresh starter culture.
Do not remove the top of the lid from the
yogurt maker before the program is
finished (approximately 8 hours).
Always wash and rinse jars and lids well to
remove all remaining traces of yogurt and
soap.
Only use jam or jarred or canned fruit, at
room temperature, drained well and cut or
mashed into small pieces. Raw fruits can
inhibit or slow down the yogurt maker
process from taking place and should not
be used. Fresh fruit may be added to yogurt
after it is made and has been refrigerated.
Milk becomes yogurt when it coagulates
into a soft mass. The yogurt will thicken
and solidify further, during refrigeration.
If you determine that the yogurt is still
loose and not thick enough at the end of
the selected program time (before
refrigerating it), you can add additional
time to the appliance and let it ferment
further. Try adding an hour or two to see if
yogurt thickens further. If not, the problem
may be due to any one of the
aforementioned causes. Do not discard this
yogurt; use it in making smoothies.
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