Important Troubleshooting Information |
Problem | Possible causes | Our tips |
| Yogurt does not become firm | Fermentation temperature & time: The milk temperature was too hot or too cold when starter culture was added, or fermentation time was too short - the ferment was damaged. | Cool milk to 40-42°C before adding the Yogurt Starter Culture.
Observe the temperatures and times indicated. |
| | The Yogurt was stored too long before being used to inoculate the 2nd batch | No later than 3 days after preparing the 1st batch, remove 2-3 Tablespoons of Yogurt and inoculate the next batch |
| | Inhibition of the microorganisms. | Rinse equipment with clear boiling water before use |
| Yogurt becomes grainy | The Starter Culture or starter yogurt [from previous batch] was not evenly distributed in the milk | Stir the Starter Culture/ferment or Yogurt into the milk gradually and thoroughly |
| Taste is too sour | Ripening time was too long | Observe fermenting time. The longer Yogurt is stored, the more sour it will become since post-acidification follows |
| Unusual taste/mold or red spots (yeast spores) on the surface | The undesired breakdown of the milk components microorganisms resulting from unclean working procedure | Prepare your Yogurt under good sanitary conditions to prevent contamination by foreign microorganisms |
| | Sources of contamination: insufficiently heated milk, water, air, unclean equipment | Rinse equipment with boiling water, scald the milk, avoid long exposure to air |
| | | Dispose of the entire batch!
Do not consume the defective batch and do not use it to inoculate a new batch - Start a new batch with a new ferment/starter culture! |
