Here in this post, we are going to give you a detailed guide on how to produce yoghurt in Nigeria. We hope you find this information invaluable.
Yoghurt is one lucrative business one can venture into in Nigeria. The reason is that the consumption cuts across all age brackets (children, youths and adults). It is mainly consumed during hot weather as people crave for what would quench their thirst and it is very nourishing.
In this article, we are going to present you with steps you can follow to produce Yogurt in Nigeria. There are different methods that can be used but in all the methods there is one that is the best and easiest and that is what we are going to present to you in this article.
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Even if you don’t have knowledge of how to produce Yogurt before, you will not find it difficult to learn. There are different options on the type of milk to use like raw, pasteurized or powdered milk, but it is still the same steps in preparation. It is amazing to know that you don’t need to be a chef before you can make yoghurt.
There is a special machine for yoghurt called Yoghurt Maker and with it, you can spend an average of 4 hours to make the Yogurt.
In the absence of this, you can use crock-pot, cooler, large saucepan or thermos and blankets. The core idea is to ensure the temperature is maintained between 38 – 42oC and it should be between 4 – 8 hours.
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Recipe For Making Home-Made Yoghurt
- 1 to 3 litres of milk
- 2 tablespoons of unsweetened live yoghurt or a bag of starter culture.
These are the only basic things you need to make yoghurt you can comfortably enjoy at home. The quantity of milk is determined by the quantity of yoghurt you want to have at the end of the whole process.
Instructions On How To Make Yoghurt – First Method
- Put the milk inside the saucepan and heat it until it starts boiling. Ensure to turn it continuously so that it will not get burnt.
- At this point, bring the pan down from the heat and allow it to cool to 40°C. The thermometer can help you to find out the temperature of the milk if you have, but if you don’t have, just ensure that it is warm, not hot.
- Then add the live yoghurt or the starter culture in the warm milk and continually mix them until they dissolve completely in the milk.
- Use boiling water to sterilize the containers that would be used to store the yoghurt.
- Store the containers at a very warm spot in the house and use blankets to cover them. If there is no blanket, make use of any other thing that can maintain the temperature to cover it.
- Allow it to stay for at least four hours, although six to eight hours is more ideal.
- At the end of the time, check if the yoghurt has become firm. If it is firm, store it in the fridge for at least an hour before drinking it but if it is not firm, allow it to stay for more time.
- The yoghurt is ready for consumption.
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Instructions On How To Make Yoghurt – Second Method
Aside from the steps listed above; there is still another method of making yoghurt without heating the milk to 100 degrees. Instead of the 100 degrees, it can be heated to 40 degrees and removed from the heat.
If your recipe is starter culture, simply use the steps earlier stated but if not, you will have to add a tablespoon of live yoghurt in each cup of milk for you to achieve the same thing.
The yoghurt obtained from this is much thinner than the first step stated but some people prefer it because the milk is not pasteurized.
Instructions On How To Make Yoghurt – Third Method
This method involves the use of powdered milk. If there is no regular milk, this method is a very good method to have your yoghurt.
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- 2 cups of warm water
- 2 tablespoon of unsweetened live yoghurt
- 5 cup of powdered milk
- Mix the water and the powdered milk inside a pot. Turn it until they mix very well.
- Heat the mixture in the pot until it starts boiling. Remember to turn it frequently so that it does not burn.
- Put the pot down and allow it to cool up to 40oC
- Put the live yoghurt in the milk and mix everything thoroughly.
- Pour it inside containers that had been carefully sterilized and put them in a warm place for 3-4 hours.
- Put the yoghurt inside the fridge.
- Add sweetener if you want, but if you don’t want, you can consume it like that.
With these methods, you can get yourself very good yoghurt to enjoy. Yoghurt made at home can last for three days when refrigerated. You can also use any milk but it has to be lactose-free.
That means milk that contains lactose should not be used in making yoghurt. Not that it is totally bad, but it will affect the taste and also the consistency of the yoghurt.
Presently, we have cow milk, goat milk and also sheep milk. Yoghurt gotten from goat milk is thinner than that gotten from cow milk but the one gotten from sheep milk is thicker and sweeter.
Also note that there is non-diary milk which can be used to make yoghurt but when you decide to use this, you will need to add gelatin to get the desired thickness.
We hope with this article you have gotten what you are searching for concerning making yoghurt especially the one you want to enjoy at home.
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It is more amazing to know that you don’t need to become a chef before you prepare yoghurt for yourself and family.
I wish you good luck as you embark on this new stuff you have learnt as you minimize the amount of money you spend patronizing yoghurt vendors on a daily and weekly basis.
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