HOW TO MAKE YOGURT: SOURCING MATERIALS IN NIGERIA

Yogurt is a microbial fermented product, produced from; milk-wet or powdered. Soy beans can also be used.
Yogurt is commercially available commonly as ice cream, and in supermarkets for home use. These are usually produced from raw cow milk inoculated with specific bacteria specie.
Yogurt production is not very difficult; it can be done at home with relative ease. We would be giving you two methods.
Yogurt making materials
• Whole milk(raw, powdered)
• Soy beans(alternatively)
• Commercial starter/fermented maze steep water
• Flavour
• Sugar
• Thermometer
• Blender
• Cooking pan/pot
• Heat source
• Refrigerator
• Pressure cooker
With these you are ready to start.
Step 1:
PREPARING YOUR SOY BEANS
1) To get soy been milk, blend briskly (break in small bits) , soak in water for 1hour (to avoid the soy bean flavour in finished yogurt , soaking with warm water may be preferable )

2) When properly soaked, blend smoothly


3) Add water proportionately and sieve with cheese cloth or muslin cloth. Alternatively use any clean cloth like pillow case note: sterilize by heating before use.

4) Milky liquid collected contains 40% protein.
Note: when using powdered milk, dissolve proportionately in water.

STEP 2:
Heat the milk.
Raw Milk needs to be heated to about 75-80oc, in your pressure cooker, if you don’t have, pasteurize over boiling water for 15-20 minutes. do not let it exceed 800 c milk may be scorched.
Heating helps to kill unwanted bacteria, and bacteria viable spores that may be present in the milk, it is also allows the milk to firm up.
Step 3:
COOL THE MILK AND INOCULATE
Once milk reaches 800c maximum turn off the heat source, and stair gently until it cools to about 40-450c.
Time to inoculate- add some of the commercial starter to the hot milk, stair until it mixes well enough. And allow time for the bacteria to grow.
At this stage, flavouring, sugar can be added to taste.
NOTE: Fermented maize water steep has been found to contain lactic acid bacteria which can ferment protein with no significant difference compared to commercially available bacteria starters.
The good news is that maize water steep can be easily sourced even from village women who ferment maze for pap.
Step 4:
KEEP WARM:
Pour into containers, load into incubator and maintain at 40 – 43 degree Centigrade for 4 - 6 hours. Incubator could be improvised. With pot/cooler pour warm water of about 450c into it and maintain it at that temperature for about 4 – 6 hours.
Do not open lid, feel water regularly and keep water warm. Do not shake yogurt in containers it would disturb the firming process.
Step 5:
REFRIGERATE:
Cover and keep the yogurt in the refrigerator, allow for cooling at least for 24hrs.
Your yogurt is ready for eating.
Allow yogurt to ferment for 2 weeks, if you want to use it as starter for your next yogurt batch
Sourcing materials:
Materials Sourcing
Cost (#)
Raw milk Local dairy (Mallams)
400/LITERE
Commercial starter Chemical store 120
Soy beans Local market 250 /paint rubber
Thermometer Chemical/ laboratory sales shop variable
Maze water steep Fermenting maze Self fermentation/ raw pap producers

PRECAUTIONS:
1. Make sure all equipments are sterilized
2. Monitor temperature , the right temperature is pivotal to an excellent result
3. Do not disturb yogurt during fermentation
4. Flavouring and sugaring should be done to care
Note: for supplies of materials, cost estimate, feasibility studies contact us:
ideamarketblog@gmail.com ; eboigbelive@gmail.com ; eboigbelive@yahoomail.com
Phone no: 08053843268