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Making yoghurt at home

FACT
Fresh milk can be difficult to digest
Milk is nutritious, but fresh milk is difficult for some
people to digest. Other people are looking for a tasty
alternative to fresh milk.

Why make yoghurt?

Yoghurt is tasty, nutritious, easy to digest, and is good
for people with upset stomachs.
Yoghurt fetches a higher price
Heating milk kills germs that spoil the milk. than raw milk

By making yoghurt we can reduce spoilage, keep the milk for a longer time, and earn
more money.

How to make yoghurt

Select raw milk that is fresh and free from dirt. The
milk must have no chemicals and should be from a
healthy cow. The first yellow milk will not boil
properly. So after the cow gives birth, wait at least
seven days before using the milk.
Milk must be kept clean and pure
Use the clot-on-boiling test to see if the milk can to make yoghurt
withstand heat. Take a sample of milk in a spoon, heat
to boil and observe. If the milk clots, it cannot make yoghurt.
Make sure the person, the place and all equipment is clean. Sieve the milk through a
clean muslin cloth or sieve to remove any dirt.
Put the milk into an aluminium container and put it into a water bath. Heat the milk
until it is warm. If you like thick yoghurt add cornstarch. Add some sugar if you like and
continue heating the milk to 90 degrees Celsius and hold it there for 30 minutes to kill
all the germs in the milk. Cool down the milk rapidly to 45 degrees Celsius by placing
the milk container into a larger container of cold water. Remove the cream from the
surface of the milk using a clean dry spoon.
Add yoghurt culture to make the milk ferment. If you place the container in an
insulated basket or fireless cooker, the yoghurt will be ready after about six hours. If
you do not have a fireless cooker, you can leave the container undisturbed at room
temperature for about nine hours. Put it in a refrigerator for 8 to 12 hours so that your
yoghurt can set. Then stir and add flavour, colour or fruit. Store the yoghurt in a cold,
clean place. Yoghurt will keep for 7 days if you keep it cold.
Watch a full video on this topic at www.accessagriculture.org or contact one of the people below to get the video on DVD.

Authors: Milcah Mutuku, Jerusha Wangari, Janet Riungu and Simon Mutonga
Egerton University, Dairy Training Institute, Local contact:
Kenya Livestock Producers Association, 2014 Edited by Jeff Bentley and
Paul Van Mele, Agro-Insight
email: jansims22@yahoo.com Mobile:
Mobile: +254 721 287 140