Use and Care Manual

TROUBLESHOOTING
YOUR YOGURT
The Yogurt Is Not The Correct
Consistency
• If the yogurt is grainy in texture the
milk was most likely heated too
much. Boiling the milk or putting it
over direct heat “cooks” the milk
proteins and may cause the milk to
become grainy or curdled.
• The yogurt or starter culture may
have been added before the milk
was cooled to 100°–110° F, thus
killing the live and active cultures.
• The milk may not have been heated
to 185° F.
• The Dash Greek Yogurt Maker may
not have been turned on or set
for the correct amount of time. Try
adding more time to the Dash Greek
Yogurt Maker.
• The starter yogurt may not have
been fresh enough for the live and
active cultures to turn the milk into
yogurt.
• The starter yogurt needs to be room
temperature before mixing it with
the milk.
The Yogurt Has A Bad Taste
• The yogurt starter or culture may be
expired.
• The milk may be expired.
• Flavored yogurt may have been used
as a starter instead of plain yogurt.
• The yogurt may have been left in the
Dash Greek Yogurt Maker too long.
There Is A Liquid Collecting On The
Surface Of The Yogurt
• A little whey is normal, mix it into the
yogurt or pour it off.
• The milk may have been overheat-
ed (scalded or boiled) causing it to
separate.
• The yogurt may have been mixed
while fermenting.
Straining Trouble
• If it is too thick you might have
strained it for too long. You can mix
a few tablespoons of the whey back
into the yogurt to thin it out.
• If the Greek Yogurt is too thin, strain
it for a longer amount of time.
• If the strained yogurt is lumpy, try
mixing it well with a spoon. This
could be because the milk was
overheated and is separating into
lumps.
HOTLINE
GREEK YOGURT
1-800-898-6970
QUESTIONS? CALL OUR
bydash.com
Troubleshooting Your Yogurt
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