Are you interested in making your dairy business more profitable and wondering how? Making yoghurt is one of the ways in which you can add value to your raw milk and increase your revenue stream. In Kenya, Yoghurt is a popular dairy product. I am sure whether you are a regular fan of “Yoghurt” or not you must have a cross a commercial on billboards, radio or on TV advertising different yoghurt brands.
Yogurt is made by fermented milk whereby fermentation is achieved through the introduction of specific “friendly” bacteria into milk under very carefully controlled temperature and environmental conditions. The source of bacteria can be a small amount of plain live yoghurt bought from the shop or one may obtain a commercial starter culture.
How to make plain yoghurt
- Use about 5 litres of good quality milk, i.e. free from antibiotics and preservatives, not adulterated.
- Bring the milk to 85degC over a stove and keep it there for two minutes (or just boil for two minutes) to kill any undesirable micro organisms.
- Pour the milk into a tall, sterile (rinsed with boiling water) container and allow to cool to 43degC (just warm to touch with the back of the hand).
- Take about half a cup of plain yoghurt (bought from the shop) and warm it slightly, i.e. to the same temperature as the milk.
- Mix the warmed yoghurt with the milk and cover tightly.
- Put the mixture in a constantly warm place (e.g. food basket) at 43degC (just warm to the touch) and leave it for six hours.
- Remove and leave it for about 30 minutes to cool to room temperature.
- Add flavour and colour if required while stirring gently.
- Pack into sterile containers.
- Store in the fridge for 10 to 12 hours.
- Distribute for consumption and/or sale.
Fruit can be added to plain yoghurt to make a tasty, refreshing and healthy snack.
How to prepare the yogurt culture
- Boil 50 ml of milk and allow it to cool to room temperature
- Take one ampoule of commercial yogurt culture and add to the milk
- Keep the milk at a hot room temperature (37degC) for 12 to 16 hours
To make fruit yogurt (10 x 100ml):
- Take 1 litre of milk and heat a little but do not boil
- Add the milk powder and sugar
- Stir the above mixture in a food mixer
- When dissolved, heat the milk to 85degC (keep milk just below boiling point)
- Then allow the milk to cool to room temperature
- Add 10 ml of prepared yoghurt culture (see above) and mix gently
- Take 100 ml size paper cups and add 25 gm of chopped fruit
- Fill cups with milk solution
- Keep the cups in an incubator at 42degC for six hours
- After 6 hours transfer the cups to the refrigerator and chill for 6 to 8 hours
- The fruit yogurt is now ready for sale or consumption
- Store at 5degC.