Frequently Asked Questions

What is the difference between store-bought yogurt and homemade yogurt?

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,

Why should I make yogurt with Mayaliyo and not with yogurt?

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.

Can yogurt that is make with Mayaliyo be eaten by everyone?

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.

Are there additives in Mayaliyo natural Yogurt culture starters?

In Mayaliyo natural yogurt starter cultures there are no additives, only pure cultures. It’s a natural product.

What kind of milk should I use?

Fresh, heat-treated milk should be used for making yogurt.

What do I need to do to make thick or solid 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.

For a sweet yogurt what should I do?

Don’t make the fermentation time too long.

Can light yogurt be made?

You can make light yogurt using skimmed milk.

My yogurt was very sour. What could be the reason?

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.

My yogurt didn’t turn out. The liquid separated and curdled. Where could I have made a mistake?

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.

Is it a problem that on top of my yogurt there is a small amount of clear, yellow liquid?

It is normal for there to be a little bit of liquid on top of yogurt that has set up well.

My yogurt became watery. What do I need to do to keep it from being this watery?

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.

Can yogurt be made from milk that has not been heat-treated?

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.

What is the difference between the yogurt and kefir?

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.

Why should I use Mayaliyo?

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.

I have been drinking kefir for a week. My intestines are working a lot. Is this normal?

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.

Can kefir that is made with Mayaliyo be consumed by everyone?

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.

Are there additives in Mayaliyo?

In Mayaliyo natural kefir starter cultures there are no additives, only pure cultures. It’s a natural product.

What kind of milk should I use?

Fresh, heat-treated milk should be used for making kefir.

How can I adjust the consistency of the kefir?

You can adjust the thickness of your kefir by adjusting fermentation time. The longer the fermentation, the thinner your kefir will be.

While the kefir is fermenting, do I need to cover it in order to keep it warm?

In order to keep kefir at the temperature for fermentation, 25°C, the outside of the container needs to be wrapped with a cloth.

How long does the fermentation process need to be?

Let your fermented milk set at room temperature for 15-17 hours.

Can those with milk allergies drink kefir?

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.

Where and for how long can I store kefir that I have made?

You can store it in the refrigerator for up to 7 days.