Mar
Blog, General Information, Yoghurt
DRINKING YOGHURT – MAKE IT LOCAL
Now is the time to start a small business!
I wrote a blog recently about the amount of diesel in your cheese. Of course it wasnt about actual diesel in your cheese but about the added cost of transporting milk to the cheese factory and then transporting the cheese to the outlets. Well thats taken a whole new turn as diesel prices increase. Here is your chance to make a product and sell it locally. And there is nothing easier to make than drinking yoghurt. Its not just easy, but its so good for the children too, for their gut health. So I have worked out how much you could make on a very small scale and still make a little profit. Always good to start small and grow with your market!
Goods you can purchase from Finest Kind to make drinking yoghurt:
Other items needed:
Bottles – I suggest Polyoak 250ml bottles
Review the infographic outlining the costs of starting drinking yoghurt production assuming use of the Finest Kind pasteurizing pot with 16 liter inner. The costs include VAT and are approximate. It should be possible to cover input costs of the pot and inner with the first months profit. Below is the process to follow to make the drinking yoghurt in the pasteurizing pot
HEAT TREATMENT: Heat 14 liters milk to 90°C using the thermostat on the pot. In our area full cream milk bought from the nearby dairy is R10.00 per liter. It is best to use skim milk but if you can only get full cream milk then make sure to skim the cream off the yoghurt once the yoghurt has set or it will make little lumps in the yoghurt. The heating is necessary to break down the proteins in the milk. I normally add hot tap water to the pot to decrease the heating time.
CULTURE: Cool the milk to 43°C and add 1/4 teaspoon YCX11 culture. Cut open one corner of the packet of culture. Take out 1/4 teaspoon culture and immediately close the packet with a peg and store in a Tupperware in the freezer. Stir the milk and culture mixture for up to 10minutes.
INCUBATION: Set the thermostat to 43°C and incubate the milk for 4.5 – 6 hours to a pH of 4.2 – 4.0. Make sure to check temperature every now and then as thermostats aren’t always very accurate. But you will get to know your pot with time.
STRUCTURE TREATMENT: If you have used full cream milk, scoop off all the cream. Break the coagulum by stirring vigorously or using a stick blender until the yoghurt is thin enough for drinking.
ADDITIVES: Cool the yoghurt to 20°C and stir 2kg strawberry flavour into the yoghurt. Stir slowly for 10 minutes.
FILLING AND COOLING: Fill 64 x 250ml bottles with the drinking yoghurt and cool to 4°C. Hold the yoghurt at 4°C for 12 hours before selling.
The cost of the equipment should be paid off with the profit from the first month. There may be an added small cost if you make a label. If you find you get a little separation in the yoghurt you may have to add a little Finest Kind stabiliser.
The pasteurizing pot can also be used to make cheese or maas.
Dont hesitate to contact us at info@finestkind.co.za or WhatsApp us at +27 0767092565 if you have questions. We are always available to help.