The demand for yoghurt within Kenya has been steadily rising since 2009. Despite this the market still stands under supplied. This is one area if well invested in, can make money plus profits monthly. The best thing about yoghurt is that it can easily be made from home.
There are many ways of making yoghurt at home. If you want to make money from homemade yoghurt you need to consider the different options to coming up with the right product. Starting at home doesn’t need much capital contrary to the belief, with as low as Kshs 15,000 you can start with the first production. You will need to invest in good kitchen ware like high quality sufurias and air tight containers to be used for storing your yoghurt. For packaging you can start with the disposable plastic cups sold in supermarkets that go for Kshs 250. A fridge would play an important role in preserving the yoghurt.
There are two main ingredients used to make yoghurt. Fresh raw milk and yoghurt extract. Fresh milk used to avoid infections. A litre of milk is Kshs 40 at the farm; you need not buy lots of milk because a litre of milk can produce a litre of yoghurt that can be sold at Kshs 220. As for the extract any type of plain yoghurt can be used from the supermarkets after which the leftover yoghurt from your first batch should be used for the next production. Other things needed include an oven or any other source of heat that can be used to keep the yoghurt warm, a whisk, thermometer that can measure up to 50.
First you need to ensure your hands are clean other than your sufuria and storage containers. Pour your milk in your boiling pan and stir continuously using the whisk to prevent the milk from pouring out the pot as is usually the case when milk boils. When the milk has reached 85Ëšc, you can let it cool to about a temperature of 45Ëšc before adding the yoghurt extract, preferably three scoops. This specific temperature needs to be achieved because it allows for the activation of bacteria in the extract to work on the fresh milk. Stir the extract into your milk. You can then pour the milk into your storage containers. Yoghurt usually settles best in small containers rather than big ones. Pour the yoghurt in the air tight containers and put them in a big bowl of hot water that reaches the same height as the yoghurt in the containers. This helps to keep stable the temperatures and avoid burning.
The yoghurt should then be kept in the oven for 2-4 hours at about 49 until the culturing process has taken place and achieved the desired taste. If you don’t have an oven then a small cooler box with added warm water can be used to maintain the temperatures for culturing to take place. At this point it needs to be kept in the fridge to allow for settling as it is still too liquid. Let it settle for 4-6 hours and then it would be ready for consuming with the right thickness to it.
The next step would be to get your product out into the market in order to make money. Start by packaging them in 250 ml cups and sell them at Kshs 55. You can decide to walk with your product or advertising it to your neighbours who will in turn tell others and
steadily you will have a stream of customers. If you make 10 litres of yoghurt in a day and sell all of it at Kshs 220 per litre you will be making a profit of above Kshs 1000 in a day. In a month you’ll have profits of up to Kshs 25,000 minus the expenses to reinvest into your business. You can expand your market by delivering your product to neighbouring kindergarten schools and local shops around you.