Frequently Asked Questions
1: What is Skyr?
Skyr is a traditional Icelandic yogurt, it has the consistency of strained yogurt, but much milder flavour. It is thick, creamy, rich in protein, and low in fat.
2. How is Skyr made?
Skyr is made by fermenting skimmed milk with specific live cultures directly imported from Iceland and then straining it using ultrafiltration membrane technology (a kind of filtration technique) to remove whey. This gives it a creamy texture and high protein content.
3. How does Skyr contain 12g of protein?
Due to the straining process using ultrafiltration, the milk is concentrated. It takes about 4 cups of milk to make 1 cup of Skyr, which naturally increases the protein content to around 12g per 100g serving—without any added protein powder.
4. We use protein powder of another brand—why should we eat your product?
Our protein is 100% natural and derived from real milk through traditional fermentation and straining—no artificial additives. It’s easier to digest and offers additional benefits like probiotics (in case of GY-85 grams) and bone forming minerals (Calcium and Phosphorous).
5. What is lactose-free?
Lactose-free means the product does not contain lactose, the natural sugar found in milk. It is suitable for people who are lactose intolerant.
6. How does a product become lactose-free?
In order to make our product lactose free, we uses an enzyme called Lactase. Also in Skyr, the live cultures help digest most of the lactose naturally. Lactose is made up of two sugar units i.e. glucose and galactose, the lactase enzyme break down the lactose to glucose and galactose. Thus, our products become lactose free.
7. What is the difference between Skyr and Greek Yogurt (GY)?
Both are thick and high in protein, but:
Ø Skyr is milder, more tangy, and thicker.
Ø GY has more fat 4 % whereas Skyr has 1.5 % fat
Ø GY has 7.5 % protein and Skyr 12 %.
Ø Skyr uses different cultures and more milk, making it richer in protein.
8. What is GY?
Greek Yogurt – a thick yogurt made by straining fermented milk (curd/yogurt) to remove excess whey. It’s creamy and rich in nutrients.
9. What is A2 Cow Milk?
A2 cow milk is milk that comes from desi Indian cows and contains only the A2 type of beta-casein protein, which is easier to digest and may reduce bloating and discomfort.
10. Why isn’t A2 cow milk automatically lactose-free?
Lactose is milk sugar, while A2 refers to a type of milk protein. A2 milk is easier on the stomach but still contains lactose unless fermented or treated.
11. Why should we eat protein?
Protein helps in:
Ø Building and repairing muscles
Ø Supporting immune function
Ø Keeping you full for longer
It is essential for all age groups, especially in active lifestyles.
12. Epigamia tastes better than your brand—why?
Brands like Epigamia may use more sugar, flavors, or stabilizers. We focus on clean-label, high-protein, and natural products without compromising on health. We do not use any kind of artificial colors and flavours, pectin, preservatives. We uses natural fruits only for our flavour variants.
13. Why is there less protein in Greek Yogurt?
The level of filtration (straining) in case of Greek yogurt is less when compared to Skyr. This results in smooth texture and less protein unlike Skyr which is thicker
14. How is Skyr Powder made?
Skyr powder is made by freeze-drying (removal of moisture at very low temperature). This retains its nutrients and protein while reducing moisture, making it shelf-stable.
15. What is pectin?
Pectin is a natural fiber found in fruits it is extracted and used in various food application. It’s often used as a gelling agent or thickener or stabilizer in yogurts and other products to improve texture which makes yogurt to look thicker. We do not use pectin in our products
16. How do milk solids differ from natural protein?
Milk solids include all nutrients in milk (lactose, minerals, fats, and proteins), while natural protein refers only to the casein and whey proteins naturally found in milk.
17. What is Gelato?
Gelato is Italian-style ice cream. It has less air than regular ice cream, making it denser and creamier. It's often lower in fat but richer in flavor.
18. How does protein decrease in Gelato?
Gelato is made with Skyr and Vegan base ingredients. In case of gelato, skyr proportion used in relatively less.