Lagrange Ligne Notice D'emploi page 68

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 too
1
runny
The yogurt maker was opened during the
cycle or moved.
The yogurt jars were poorly cleaned or rinsed. Always make sure that there are no traces of dirt or dishwashing liquid in the yogurt jars.
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.
The ferment does not work.
The milk quality is poor.
The cheese is too
4
liquidy
The cheese has not drained enough.
The jars and cottage cheese drainers were
poorly cleaned or rinsed.
The ferment is too old (the regeneration
process has expired).
The cheese is too
5
crumbly Cheese left too long to mature.
The product comes out lumpy.
The cottage cheese
6 You put too much rennet into the preparation. Readjust the number of drops of rennet, referring to the dosage and time setting table.
is too bitter
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 (10 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 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.
Try reusing the cheese to start your next batch while using higher-quality milk.
Vous pouvez réutiliser le fromage obtenu pour une prochaine fournée, en utilisant un lait de meilleure
qualité.
Leave the cheese longer to drain.
Pour out the whey so the cheese is not left sitting in it.
Always make sure that there are no traces of dirt or dishwashing liquid in the drainers.
Whip the fromage blanc and try a different ferment for the next batch.
Whip the fromage blanc.
Beat the ferment thoroughly before adding the milk.
Solution
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