happy sam

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@mrkigalii 21 күн бұрын

Thanks for sharing the info but I think you need to improve on the hygiene of the processing area, I worked in the food industry for 5 years and I could see like 10 things that can go wrong and you contaminate your product.

@ayubashaibu1446 29 күн бұрын

After fermentation, when you realize that your yogurt is too thick, can you add a bit of water to it?

@happysam302 28 күн бұрын

@@ayubashaibu1446 no you don't have to

@harrietmarigu322 Ай бұрын

Do you use stabilisers?

@Mufh3 Ай бұрын

When should one use stabiliser

@GbemisolaOparinde 2 ай бұрын

Good evening thanks for this information, I’m into yoghurt business please I have a lot of questions to ask how can I get ur number @happy Sam

@ROSECHERONO-k1y 2 ай бұрын

Hi,, thanks for learning,God bless you,, okay I have a question what else can a food processor use instead of bacteria? For preparation of home yoghurt

@ogechukwuude4116 2 ай бұрын

Hello, happy Sam. I lost my phone that has your number. Could you please resend it to me again. I am coming to Uganda by November. Thank you

@adenikeayomide4783 3 ай бұрын

Thank you for this knowledge, please can have your WhatsApp number for more class on this .

@mbaziiraerickson6479 3 ай бұрын

How much for fire wood pastureliser

@MiriamKyalisiima 3 ай бұрын

Thanks , i feel like starting the business 🙋

@logic-commentetor3258 3 ай бұрын

What is the culture made from?NIce and informative video. I like that I saw it in a manual way of making it ... difficult to learn anything when you watch those using machines.

@AfricanFolktalesByJummai 4 ай бұрын

Good evening Youghurt boos. I tried making youghurt from Nigeria, but after packaging in a bottle the water goes down and youghut comes up. I will like to try again please. How many grams of preservatives goes with 1 liter of milk. Also quantity for corn starch , sugar and gelatin for 1liter production. And also if I’m using industrial live bacterial culture (dry culture) what is the exact quantity I can use for 1liter too. Thank you. More wins🎉 Much love for Nigeria, I will expecting your response

@happysam302 4 ай бұрын

@hindumustafa9848 hello sir, most of the quantities and measurements are mentioned in the video, if not then the previous video. How you can overcome the yoghurt from separating from the water is by using a binding agent, gelatin would be the preferred in my case

@AfricanFolktalesByJummai 4 ай бұрын

@@happysam302 thank you so much I will watch the previous ones sir….much love🥰

@sebastianondogaokot9134 4 ай бұрын

Where are you based? A short training could do me good. Yoghurt consumption picking in my West Nile area.

@happysam302 4 ай бұрын

Am in Kampala, Makerere Uganda

@sebastianondogaokot9134 4 ай бұрын

@@happysam302 College or Faculty or Department to check?

@happysam302 4 ай бұрын

@@sebastianondogaokot9134 kindly reach out to my email on [email protected]

@historybreakdown550 4 ай бұрын

Sir can you pls direct me on how to get a yoghurt culture in Nigeria

@blessingutu999 5 ай бұрын

Is the measurement for starch and sugar do we add per litre

@simonahimbisibwe7596 5 ай бұрын

Nice video. Thanks. However, I don't like the idea of using plastic jugs.

@chibuezemoluchi-vy6sg 6 ай бұрын

This is very very educational But I have questions, How do you measure what quantity of sugar and starch you should add to your yoghurt if you’re making Greek yoghurt? Also what quantity of starter should you add to your milk if you’re making Greek yogurt? Also can you use powdered milk mixed with water? If yes how do you measure that too. Cause it might be difficult to get pure direct cow milk here.(I’m in Nigeria)

@wendychristine8586 6 ай бұрын

Can ua videos help me start from home.

@wendychristine8586 6 ай бұрын

Ua location

@Chefjoyce01 6 ай бұрын

Please do u have an handout on everything we need to know about yoghurt production

@OlaleyeAlimatKehinde-ur5cy 7 ай бұрын

Potassium sorbate

@OlaleyeAlimatKehinde-ur5cy 7 ай бұрын

Natamicin,0.5 gram in 50litres, sodium benzoate,

@OlaleyeAlimatKehinde-ur5cy 7 ай бұрын

Potato starch,gelatin,cassava startch,?

@nyonyom7140 7 ай бұрын

What's the expiry date of the yogurt and what's the quantity of starch u put in ur yogurt

@nebalum8839 7 ай бұрын

Great sam.how can I get to talk to you one on one

@NAMARAALICE-kx3dr 7 ай бұрын

when is its expairy date

@bainganaofficial1938 7 ай бұрын

How much does that pasturizer go for in cost, and its capacity

@kyeremehemmanuel7761 7 ай бұрын

My guy, the way your speaking is a clear sign of incompetence. Rehearse your contents well and stop all these ,"aahh" "aarhh". You are making the whole video boring and not lively at all.

@preciousezinne3243 7 ай бұрын

Thanks alot ,,, very informative

@naimejohn5847 7 ай бұрын

Thank you

@Dr.abdulkadirelmi 8 ай бұрын

Hi Sam. We are planning to start a yogurt production in Somaliland. Is it possible to train one of our employees. We will appreciate. Thanks in advance.

@AbdulDiallo-oc9rj 8 ай бұрын

Is it true that milk can not fermented steel bucket?

@carloszabaleta5459 8 ай бұрын

Súper!

@btsstraykidseits74 8 ай бұрын

How much starter you add??

@emmanuelsagbohan920 8 ай бұрын

Hello Sir please where are you located in Nigeria, Can i learn with you for a while ? Thank you for replying me

@sebastianondogaokot9134 6 ай бұрын

He is in Uganda.

@jacksonthumbi3011 8 ай бұрын

how is maziwa lala made

@paulkinoti3698 9 ай бұрын

Thanks

@utogoodness 9 ай бұрын

I need a coach please. I’m in Nigeria, I make yoghurt but some of my customers complain that my yoghurt is too strong and it slaps. Please help what can I do?

@dirlscakedeconeventmanagem8347 7 ай бұрын

I can train u