Kenya Dairy Board & Promaco - Making of quality and safe fermented milk and yoghurt

Do you know how to add value to your milk? Learn how to make quality and safe fermented milk and yogurt.
For more information, visit our website: www.kdb.go.ke/

[@VG-nt8yq]

Nicely educated....thank for sharing such informative video

[@marymbugua8860]

Since i started learning how to make yogurt from KZbin, I have never come across such a good explanation....am humbled to say thanks be blessed.... please let me know where I can buy the stabilizer which is pectin, and starch....I will appreciate 🙏

[@milkman2544]

Hi Mary.

[@ebbytanui6236]

Where do I get the stabilizer?

[@johnwaswawambecha3279]

Well illustrated Madam, Good work.

[@edwinmaywa]

Professional demonstration

[@michaelgray1123]

Intersting and informative!!!!

[@maryamsalman2567]

Hi please i made my yoghurt with the stabilizer but was not too thick and still whey separation need your help pls

[@kevinnjoka7551]

Great video

[@hillarytukahirwa7304]

Hello, in how many quantities of milk do you mix with that one Sacket of Culture

[@Ahtishamandzainab]

When do you add preservatives and how much gram for 1 litre?

[@rickm1427]

Do you make milk kefir as well? If yes, do you sell the grains?

[@arumelasule8848]

Hi am based in Nigeria. I don't know if your products are available here

[@tabithandaka2914]

This was such a great explanation. Where are your offices in Nairobi

[@falanaoluwasegun6379]

Is there a need for preservatives for commercial purpose? The the gram per litre is what?

[@kenyadairyboard9104]

facebook.com/PromacoEA

[@victoriaolinya1105]

Please where can I get your calture in nigeria ?

[@danowiyo1432]

Hello, kindly I need to get more explanation on how to make maziwa lala and yoghurt for commercial use. Can I have uou contact pliz.

[@kenyadairyboard9104]

facebook.com/PromacoEA

[@CATHERINEKIIRU-eh6rv]

How do you know a good milk

[@danowiyo1432]

From where do I get starch?

[@kenyadairyboard9104]

facebook.com/PromacoEA

[@carolineowino5091]

Adding the Sugar part she says 7gm per litre the write up says 70gm , yoghurt people help me which is which

[@jullyqruiz5941]

Can I locate your outlet plz

[@celinachirrychirry6243]

Where can I get your products ?

[@kenyadairyboard9104]

facebook.com/PromacoEA

[@alicenthenya7180]

How can I get UA. Products

[@kenyadairyboard9104]

facebook.com/PromacoEA

[@utogoodness]

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?

[@joshuamaka876]

Check fermenting time, too long fermenting time and storing at room temperature which keeps fermentation going is what makes the yoghurt tart/sour from the lactic acid being produced from fermentation.

[@utogoodness]

@@joshuamaka876 thank you so much . I will make the corrections

[@ezzyexpress458]

Hello

[@wendychristine8586]

For someone who wants classes ,do teach

[@hassanabdille5995]

Well done! you have explained kore than ibhave seen forever other channels. Can i have the company's whatsApp number please some ofvthe gredients.