Marta MT-1854 [10/14] Trouble shooting
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Marta MT-1854 [10/14] Trouble shooting

Marta MT-1854 [10/14] Trouble shooting
10
Homemade natural yogurt for salad and soup
Product
Unit
Quantity
Milk
ml
1000
Cream
ml
100
Natural yogurt
ml
100
Clabber
Product
Unit
Quantity
Milk
ml
1000
Clabber
ml
100
Ryazhanka
Product
Unit
Quantity
Baked milk
ml
1000
Natural ryazhanka
ml
100
Kefir
Product
Unit
Quantity
Milk
ml
1000
Natural kefir
ml
100
Cooking:
In a clean container mix all the ingredients according to the recipe. Fill the cups and close with lids. Close the yogurt maker lid. Set temperature 40 degrees and time from 8 to 12
hours depending on preference. After cooking put cups with yogurt out of the device and put into the refrigerator. Ready yogurt can be stored in the refrigerator for 8 days.
Comments:
The fat content of the finished product due to the percentage of fat in milk and cream.
Cream can be excluded from the recipe by adding more milk.
Recipe is a "base" for making yogurt in other versions (with fruits, nuts, dried fruits, candied fruits, vanilla, etc.)
TROUBLE SHOOTING
Problem
Cause
Suggested solution
Yogurt is too liquid
Using partially or completely skimmed milk, without adding milk
powder (a mixture contains too small an amount of protein)
Use whole milk or add skimmed milk, 1 teaspoon per 100 ml of milk
In the process of fermentation yogurt maker underwent
movement or vibration
Do not move yogurt maker during fermentation process. It is also recommended
not to place device on refrigerator during fermentation process
The leaven is exhausted
Use different leaven (change natural yogurt or leaven producer), use fresher
homemade leaven

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