There’s the advantage of making yogurt whenever you want using milk that you are sure is good quality and is safe.The yogurt you make has the taste and consistency you want in hygienic conditions,
When you make yogurt with Mayaliyo, you will not be greeted with an product you didn’t expect. You can always make natural yogurt easily and of the same quality.
For our bodies to benefit from yogurt, it must contain sufficient amounts of live, useful microorganisms. In the customary method of making yogurt from yogurt, since the leavening is done with the culture that is present, the lack of transmission will cause the yogurt to a decrease in the amount of useful, live microorganisms and not give you the expected benefits. The body-friendly, useful microorganisms which are inside the small, single-use packets of all natural “Mayaliyo Yogurt Starter Cultures” enable you to have the most natural, beneficial yogurt every time.
Yes. Mayaliyo facilitates your making yogurt that has useful microorganisms for the body and that can be eaten by all age groups as often as desired.
In Mayaliyo natural yogurt starter cultures there are no additives, only pure cultures. It’s a natural product.
Fresh, heat-treated milk should be used for making yogurt.
After the milk has been stirred while being brought to a good boil, we recommend that you leaven the yogurt according to the instructions on the packaging and that the yogurt is not moved from its place while leavening.
Don’t make the fermentation time too long.
You can make light yogurt using skimmed milk.
Your yogurt may be sour if the temperature is over 40-45°C during fermentation, or the length of fermentation lasts longer than 6 to 8 hours.
Your yogurt will separate if temperature of the milk is high while fermentation or the fermentation time is too long. Also, it shouldn’t be forgotten that yogurt that has been fermented and is then moved from its place can cause liquid to be released.
It is normal for there to be a little bit of liquid on top of yogurt that has set up well.
Most likely, there weren’t enough solids in your milk. It had added water and/or fat removed. While boiling, continually stir to help the water in the milk evaporate. If you stir while boiling, the water in the milk will evaporate.
Heat treatment that is applied to milk kills microbes that are harmful to human health and negatively affect the effectiveness of the starter culture. Just heat-treating milk makes the work of the starter culture easier when making yogurt. It also increases the ability of milk proteins to retain water. Further, when making yogurt with milk that is heat treated a lot of water evaporates, and the milk thickens. Milk that has a higher solid content produces a thicker, or more solid, yogurt.
Different from yogurt, during the formation of kefir, the fermentation of lactic acid happens along with the fermentation of the cultures. The fermentation of kefir has the characteristic of producing carbon dioxide, which is the reason it foams. As well, more vitamin B is synthesized than in yogurt. In terms of probiotic microorganisms, kefir is richer than yogurt. Kefir is thinner than yogurt, has a different taste, and is refreshing.
Whenever you want, you should use Mayaliyo at home to make fresh kefir that has the taste and thickness you desire. When you make kefir with Mayaliyo, you will not be greeted with an unexpected product. You always have kefir that is the same level of quality. Mayaliyo Natural Kefir Starter Cultures are practical and natural.
It’s normal. Probiotics are present in kefir in certain proportions, especially lactic acid bacteria, acetic acid, and yeasts. This is why kefir, adjusting the intestinal flora, helps the intestines to work properly.
It is a source of nourishment that is appropriate for everyone and every age group. During the making of kefir, the lactose in milk and the changes in the proteins causes kefir to be more easily digested. Since the proportion of lactose in kefir is less than that of milk, even lactose intolerant people can freely drink kefir.
In Mayaliyo natural kefir starter cultures there are no additives, only pure cultures. It’s a natural product.
Fresh, heat-treated milk should be used for making kefir.
You can adjust the thickness of your kefir by adjusting fermentation time. The longer the fermentation, the thinner your kefir will be.
In order to keep kefir at the temperature for fermentation, 25°C, the outside of the container needs to be wrapped with a cloth.
Let your fermented milk set at room temperature for 15-17 hours.
During the formation of kefir, the lactose in milk decomposes. That is, one lactose molecule breaks down into four. Those with lactose intolerance can drink kefir freely.
You can store it in the refrigerator for up to 7 days.