Frequently Asked Questions

The liquid, also called the whey, is an essential part of the yogurt. Greek yogurt is naturally composed of both liquid (whey) and solid. The whey contains protein as well as calcium, potassium and probiotics to help with your gut health. It acts as a natural preservative which gives it a long shelf life! Hence, discarding the liquid would be a huge waste!

The following is recommended:

1) Mix the whey back into the yogurt. 

2) Leave the whey there and only scoop out the solid part if you prefer a thicker and less runny
    yogurt.

3) Scoop the whey alongside the solid yogurt to achieve the texture you prefer. 

4) Keep the whey and add it to protein shakes, soups, or sauces/dressings.

As long as the yogurt is handled properly, the shelf life is 6 to 8 weeks. Use clean and sterilized utensils to handle the yogurt and keep it in the fridge between 1 to 3 degrees Celsius. Avoid cross-contamination by storing away from meat and fresh produce.

Our yogurt is very sturdy and keeps well even after the best before date. It is free
from additives or extenders. The whey inside the yogurt acts as a natural preservative which gives it a long shelf life. To prevent your yogurt from spoiling, make sure you keep the yogurt at a temperature between 1 to 3 degrees Celsius. Avoid cross-contamination by using clean utensils to handle the yogurt and make sure to store away from raw meat and fresh produce inside the fridge. If the yogurt has spoiled, it would have a sour smell similar to spoiled milk

Madzoon Greek yogurt has a natural, fresh, and slightly tangy taste. The tanginess is completely natural and can be reduced by adding your preferred sweetener or by further straining. You may reach us for more instructions on how to balance the taste to your liking.

Below are some common causes:

1. Faulty refrigerator. 

2. Refrigerator door could have been left open for extended periods (perhaps overnight) without anyone noticing. Sometimes the rubber seals of the refrigerator doors may not have sealed properly. 

3. During the summer it is very common to have refrigerators that are not maintaining optimal temperatures. Our yogurt is super sturdy but if kept at temperatures of 10 degrees and above this can happen. 

4. Cross contamination due to improper storage - storing next to contaminants such as but not limited to meats and fresh produce or using unclean/unsterile utensils (or “double-dipping”).

5. Leaving outside of the refrigerator for extended periods of time.