Yoghurt is fermented beverage. If you want to make yoghurt for commercial purpose, then you will need a more detailed lecture notes and tutoring in order to meet the standard expected of you by NAFDAC.
The following raw materials are used for making yoghurt
1. Powder milk
2. Culture
3. Sugar
4. Preservative
5. Purified water
6. Flavour
7. Colour
Other material required:-
Mixing buckets
Sieves
Thermometer
Procedure
Heat about 2 liters of clean water to boiling point. Stop the heating when the water boils, measure 400g-500g of powder milk and dissolve in the hot water. Stir very well until all lumps are dissolved.
Sieve to remove any hidden lumps in the milk solution. Measure the temperature of the solution with the aid of thermometer. Bring the temperature of the milk solution down to 400C and add a small quantity of culture. Pour the solution into an incubator (cooler). Cover the incubator very well and make sure it is air tight. Incubate for minimum of 5 hours.
After 5 hours you can now add sugar, preservative, flavor and colour to your taste.
Additional Information:
If you want to go into commercial production of yogurt, then it is necessary that you need to understand some basic operational principals required by NAFDAC. You can get such information when you subscribe to my pay packages.
WATCH A VIDEO ON HOW TO MAKE YOGHURT
