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Yes. The entire EasiYo yogurt maker including lunch-takers and 1 litre jars are manufactured from US and UK FDA approved polypropylene grade. All parts are completely free from polycarbonate and BP.
In order to grow, lactic cultures require heat and a source of milk sugar (lactose) on which to feed. They also have an optimal heat at which to grow (between 40-50 degrees C).The unique EasiYo Yogurt Maker creates the controlled heat needed to activate all the LACTIC CULTURES present in the EasiYo Yogurt Mix Sachets. Our freeze dried cultures reactivate and divide in the perfect conditions in the EasiYo Yogurt Maker
EasiYo is a living thing and can change with changes in the tap water temperature for example. Sometimes the yogurt needs to stay in the Yogurt Maker a little longer in order to set. Up to 24 hours is fine.
Your yogurt should set within 8-12 hours. If the product has not set at 8 hours, it should be topped up with boiling water and left for another 1-2 hours. Do not leave for more than 24 hours in total.
Whey being 'expressed' from the yogurt is part of a natural process. Commercial chilled yogurts contain thickeners and stabilisers to absorb the expressed whey, but as EasiYo Yogurt contains no such additives the whey is best mixed back into the yogurt as it is very nutritious. Alternatively, you may like to strain the whey and make use it in your cooking.
Lactose intolerant' is different to being allergic to milk (cow's) protein. If you are lactose intolerant and not dairy intolerant EasiYo Yogurt may be fine for you to consume. It is well known that yogurt contains lower levels of lactose than regular milk since some of the lactose in the milk is converted into lactic acid during the fermentation process. Therefore people with a mild lactose intolerance may be able to consume and tolerate our EasiYo Yogurt. However we suggest you talk to your medical professional about the best approach for you. If however you are protein allergic, then you definitely will have to convert to a non dairy milk base.
The contents of the yogurt sachets vary by flavour. Our Unsweetened Greek for example only contains high quality milk powder and freeze dried lactic cultures. Our flavoured range also contain sugar, natural colours and natural flavourings. EasiYo Yogurt does not contain stabilisers, artificial colouring or additives. You just add clean drinking water. Please see individual packs for full ingredient lists. We recommend storing yogurt sachets at <25 degrees Celsius.
Once you have left your yogurt to set for 8 hours it will appear gelled together, but may not have a firm set until you have chilled it in the fridge for a couple of hours.
You may notice some 'watery' liquid on top - this is whey, a part of milk. EasiYo do not use any stabilisers, so there is sometimes some separation of the whey from the rest of the milk.
You can stir this back into your yogurt, or tip it off for a thicker yogurt (try pouring it into a smoothie rather than tipping it down the sink).
If your yogurt is completely runny - like milk texture, it may be that the water temperature you used to mix with the sachet was too warm. The best temperature to use is 15-20°C.
Please also check the best before date on your Yogurt Sachet. If the product has passed it's best before date, the product may not set.
If you need further assistance, please do not hesitate to contact our Consumer Care team - firstname.lastname@example.org
The fact that you make your yogurt fresh with EasiYo means you get the cultures from day one when they are freshest. Cultures have a limited lifetime so you will never get more cultures than when your Yogurt is freshly-made. It is the cultures which have made EasiYo Yogurt so thick and why we don't need to use stabilisers or thickeners in our yogurt.
The number of live cultures is at its highest on the day that you make your EasiYo Yogurt. Live cultures are still present in every spoonful even at the end of two weeks.