Troubleshooting - TEFAL Multi delices express Manual

• 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 with results
PROBLEMS POSSIBLE CAUSES
Use of semi-skimmed milk
without adding powdered
milk (the milk used is too
low in protein alone).
Movements, shocks or
vibrations of the appliance
during fermentation.
Yogurt/cheese too
runny.
The culture is no longer
active.
Use of a fresh cheese or
a commercial petit suisse
that has been thermised.
Therefore it contains very
few active cultures.
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RESOLUTION
Add 1 jar of whole milk yogurt
powder (2 if it is skimmed milk) or
use whole milk.
Do not move the appliance during
operation.
Never put it on a refrigerator.
Change culture or brand of yogurt/
fresh white cheese.
Check the expiration date of the
culture or yogurt/fresh white
cheese.
Use a jar of fresh white cheese as
a culture.
PROBLEMS POSSIBLE CAUSES
The appliance has been
opened during the cycle.
Yogurt/cheese too
runny.
Adding fruit to the yogurt.
The jars have not been
Yogurt/cheese too cleaned/rinsed thoroughly
runny. (hand washed or in the
dishwasher).
Very acidic yogurts. Fermentation time too long.
A translucent liquid
(called whey) forms
on the surface or
Excessive fermentation.
on the sides of
yogurt at the end of
fermentation.
The cheese mixture
I've made has come
Excess rennet or lemon
out too bitter or with
juice.
a very strong lemon
flavour.
EN
RESOLUTION
Do not remove the jars or open
the appliance before the end of
the cycle.
Keep the appliance protected from
draughts during operation.
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.
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.
Try to reduce the fermentation
time in the next round.
Reduce the fermentation time
and/or add whole milk powder.
Adjust the amount of rennet
or lemon juice to maintain the
firmness of the mixture and
improve the flavour.
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