thatsincerechic:
thats the one I used, not the big fat ones

vickicy:
Hi, can you suggest preservatives for me and it's measurement if I were to do dis as a small scale biz?? Someone told me sodium benzoate but doesnt know the measurement.

cynhamscakes:
Happy new year all.

So I tried the pepper stem method and the pictures below explains it all.

I allowed it incubate overnight inside a cooler. I also added cups of hot/warm water so it was really warm inside till this morning when brought it out from the cooler.

We learn everyday and Nairaland is a great place to acquire useful free knowledge.

ibizgirl:
@breadplanet, thanks so much for your detailed explanation. Saw the yogurment at Ojota today for 1,000 per sachet, do I use it all for 2 cups if milk. And the milk is it the powdered milk they sell in bag?

Thanks

adunniola:


Please where in Ojota did you see it?

dbelovd:
Good evening Nlander. .. I know it's possible to get Bulk milk (10 & 25 kg bag etc) before in Lagos but I don't know if one can still get it now.

My questions are as follows

1) Is bulk milk still available for sale in Lagos

2) If yes, where can I get it and what is the price range..

Pls someone shd help supply these information

Thx in anticipation..

gbogboade:
Please ooo
how do I preserve my yoghurt
to stay like 3-4weeks
thanks

blaqmoss:
Anyone found where to get bulk milk yet? Or how do we go about making yogurt for a small scale business? Kindly share

blaqmoss:
Anyone found where to get bulk milk yet? Or how do we go about making yogurt for a small scale business? Kindly share

blaqmoss:
Anyone found where to get bulk milk yet? Or how do we go about making yogurt for a small scale business? Kindly share

zoepita:
If you into small scale yoghurt business
Let Me know.... 08140958028 09056430356

zoepita:
Also will need bakers

breadplanet:
8. Pour hot water into a cooler ( as hot as you can bath with without wounding yourself).
9. Put the bowl of warm milk into the cooler, if it floats hold it down with something ( i use breakable bowls).
10. Cover tightly and leave to incubate for at least 8hrs (they write 4hrs on the yogurmet satchet but trust me that is not enough).
11. U can check after like 5hrs to see if d water had cooled down considerably. If it has top it off with hot water (but i dont bother with this when i incubate overnite). Pls don't jolt the bowl.
12. After 8hrs open the bowl and bend it a bit u'll see that d yogurt has set.
13. Refrigerate immediately without turning it for like 2 to 4 hrs but if u want to eat immediately put it in d freezer for at least 1 hr b4 eating.
NOTE: one satchet of yogurmet is for 4cups of milk which you'll get with dis recipe.
PLEASE dnt finish the yogurt o i know its sweet but dis one as far as im concerned is just the starter for subsequent yogurts. I just use small white nylon and tie as much as possible (4tablespoons each) put in a container and into the freezer.
Then whenever i feel like yogurt i just take one nylon and start the process all over again just dat now i mix in the yogurt not the powdered culture.
This time around it takes just 5 to 6 hrs for the yogurt to set i just leave it longer for as much as 12hrs depending on how sour i want it. And with each nylon (4tablespoons) i use 4cups powdered milk to 8cups water.
It's long i know but once u get the hang of it its quite easy.
Happy yogurt making!

noncy21:
first time of making yogurt and it came out thick creamy and delicious. It was wow�. Thanks You for the recipes and detailed procedure.