Yoghurt & Fermented Milk Production and Business
Are you ready to turn a simple resource – milk – into a reliable, thriving business?
Milk is liquid gold in the African economy, and the demand for healthy, delicious cultured products like yoghurt and traditional Mala (fermented milk) is skyrocketing across our cities and communities. This course is your comprehensive, vocational roadmap to mastering the art and science of dairy processing, taking you from a beginner with raw milk to a confident entrepreneur with a branded, marketable product.
This is not just a collection of recipes; it is a practical, step-by-step business strategy tailored for the realities of the African market. We strip away the guesswork and focus on the non-negotiables: achieving KEBS-level hygiene and safety even in a small-scale setting, scientifically perfecting your fermentation process (to banish that runny, inconsistent texture forever!), and learning how to use local resources to cut costs and maximise flavour.
You will learn to source quality milk, differentiate between cultures for perfect yoghurt and Mala, and implement effective pasteurisation. Crucially, you will master the business side: calculating your true unit cost (down to the shilling!), strategically pricing your product against the competition, and successfully navigating local logistics – from approaching the shop owner with a winning sales pitch to managing your cold chain delivery via boda boda.
Enrol now to unlock the full potential of dairy. Stop guessing in the kitchen and start building a profitable, sustainable food brand that your customer trusts and loves!
Course Instructor
